Eggplant Lasagna

6 – 8 Servings


6 minced garlic cloves

1 eggplant

90g red onion

1 pound ground beef (80/20)

140g shredded mozzarella

82g ricotta

84g shredded parmesan


28 ounces crushed

tomatoes/tomato pureé

24 ounces Classico

spinach and cheese

Florentine spaghetti


128g baby spinach


1 Tablespoon olive oil

Seasoning of your

choice: i.e.: Italian

seasonings; oregano, etc…


  1. Pre-heat oven to 350*F
  2. Peel the eggplant and slice it. These slices need to be approximately 1/4” thick.
  3. Lay the slices out on a baking sheet and salt them.
  4. Set them aside to sweat for at least 30 minutes. *** This is an important step as this removes excess moisture and will prevent the lasagna from being watery ! ***
  5. After 30 minutes, pat them dry and spray them with oil.
  6. Bake them for 25 minutes at 350*F or until golden brown and set them aside.
  7. While the eggplant is baking —- Pour olive oil into a pan and sauté the garlic and onions until fragrant.
  8. Add the ground beef and seasoning.
  9. Once the meat is Browne add the spinach, crushed tomatoes and spaghetti sauce. Stir until combined.
  10. Let simmer until the sauce thickens to your liking. It usually takes approximately 20 minutes.
  11. Now that the eggplant and meat is done, we are ready for the fun part!
  12. Layer your dish as follows:  Meat sauce / eggplant / meat sauce/ cheeses / eggplant/ meat sauce / cheese. ((Repeat)) until you get to the top of your baking dish and top it with cheese. 
  13. Bake at 350*F for 25 minutes or until the top is golden brown.

Tips / Suggestions

  • So worth the work to crush this craving! 
  • Great meal to use for meal prepping.


Keto With Lee

Keto – Eggplant Lasagna

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***