This 5-ingredient keto vegetarian eggplant lasagna requires a little prep work; but it’s worth it.
For a quick weeknight dinner, prepare in advance and store the uncooked lasagna in the fridge for 1-2 days before baking.
Most people cannot even tell these aren’t real lasagna noodles, so this is a great dish to prepare for the whole family or for company!
One medium eggplant = 2-3 servings, and requires 3 eggs, 1 1/4 cups of cheese, and 1 cup of marinara. You can easily size up this recipe based on these measurements.
Vegetarian Eggplant Lasagna (Low Carb, Keto, Gluten Free)Print Recipe
- 1 medium eggplant
- 100 grams of spinach (3-4 cups)
- 3 medium size eggs (or 4 small eggs)
- 1 cup of low carb marinara sauce
- 1 1/4 cup shredded cheese mix (I suggest 1/2 cup cheddar, 1/2 cup mozzarella, 1/4 cup parmesan)
Preheat oven to 450 degrees
Cut eggplant crosswise into thick 1/2" discs
Spray or brush eggplant liberally with oil on both sides, and bake for 20 minutes. Flipping eggplant after 10 minutes. Or, you can grill the eggplant.
Once eggplant is finished cooking, reduce heat to 375 degrees.
While the eggplant is cooking, prepare the noodles and spinach.
Blanch spinach by placing it in boiling water for 30 seconds - 1 minute (until it turns a bright green) then drain in a colander while you run cold water over it to cool. Squeeze the water out of the spinach either with a clean tea towel or with paper towels.
Whisk one egg well with a dash of salt and pepper. Over medium-low heat, melt butter in a pan, add egg, and swirl in pan to make a thin omelet. Make it as thin as you can, but not so thin that you cannot flip it. Repeat for the remaining eggs for a total of 3 egg lasagna noodles.
Prepare a deep rectangular baking pan. Layer the eggplant in the following order: 1/3 of the sauce, one egg noodle, 1/2 cup cheese, 1/2 of the spinach, 1/3 of the eggplant, 1/3 of the sauce, one egg noodle, 1/2 cup of cheese, last 1/2 of the spinach, 1/3 of the eggplant, last 1/3 of the sauce, last egg noodle, last 1/3 of the eggplant, and the remaining 1/4 cup cheese*.
Cover with foil and bake at 375 for 15 minutes.
Uncover, and broil until cheese is bubbling, or bake another 15 minutes uncovered until cheese is fully melted.
*The layering order is sauce, noodles, cheese, spinach, eggplant. The last layer is sauce, noodles, eggplant, then cheese. This recipe was inspired by the Keto Diet App recipe "Vegetarian Keto Lasagna".