Keto Eggplant Lasagna With No Pasta

Meat filling:

• 500g ground beef

• Juice of 1 lemon

• Salt, black pepper, and ground cumin to taste (for marinating)

• 2 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced (or 1 tsp garlic powder)

• 70g green bell pepper, diced

• 70g red bell pepper, diced

• 100g tomato purée (no added sugar)

• Oregano to taste

Eggplant layers:

• 2 medium eggplants, sliced lengthwise into thin strips
  (no oil or salt — just parchment paper to prevent sticking)

Cheese layer:

• 250g ricotta cheese

• 100ml heavy cream

• 150g shredded mozzarella

• Garlic powder, salt, and nutmeg to taste

Topping:

• 50g shredded mozzarella

1. Marinate the beef (night before if possible):
   Mix the ground beef with lemon juice, salt, black pepper, and cumin. Cover and refrigerate.

2. Preheat the oven to 180°C (350°F).

3. Bake the eggplant:
   Arrange the slices on parchment paper and bake for 20–25 minutes, flipping halfway through so they don’t dry out.
4. Prepare the meat filling:
   In a saucepan, heat olive oil and sauté the onion, garlic, and diced bell peppers until soft.
   Add the tomato purée.
   Add the marinated beef and cook until browned. Cook everything together for 15–20 minutes until thickened.
5. Make the cheese mixture:
   In a bowl, combine ricotta, heavy cream, 150g mozzarella, garlic powder, salt, and a pinch of nutmeg. Stir until smooth and creamy.

• No pasta needed – Eggplant replaces noodles beautifully
• Low carb & keto-friendly – Great for staying on track
• Deep, comforting flavor – Thanks to the lemon-marinated beef
• Creamy & rich – With layers of ricotta, mozzarella, and cream
• Perfect for meal prep – Tastes even better the next day

This keto eggplant lasagna is everything you love about traditional lasagna — without the carbs. It’s rich, comforting, and fits perfectly into a low carb lifestyle. I always marinate the meat the night before, which gives it an amazing depth of flavor. No pasta, no problem!