Keto eggplant lasagna is what happens when cozy Italian comfort food meets a healthy, low carb dinner that actually leaves you feeling good after. Roasted eggplant, savory Italian sausage, creamy ricotta, spinach, mozzarella, and marinara sauce all stack together into one cheesy eggplant lasagna that's rich, hearty, and surprisingly easy to pull off on a weeknight.
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The backstory.
The first time I made lasagna with eggplant instead of noodles, I fully expected someone at my table to ask, "So… where's the real lasagna?" But honestly? Nobody missed the pasta. Between the roasted eggplant, bubbling mozzarella, and layers of Italian sausage and ricotta, this healthy eggplant lasagna without noodles disappeared faster than the bread.
xoxo Kori
It's a must-make.
This keto eggplant lasagna checks every comfort food box while keeping things healthy, hearty, and packed with flavor.
- It's cozy without feeling heavy. Roasted eggplant gives this low carb lasagna all the comfort-food vibes without the extra carbs from noodles.
- It's loaded with flavor. Between the marinara sauce, Italian sausage, parmesan, ricotta, and mozzarella, every bite tastes rich and satisfying.
- It sneaks in extra veggies. Spinach and eggplant make this dish feel wholesome and balanced while still tasting indulgent.
- It's meal prep friendly. This eggplant sausage casserole reheats beautifully, making leftovers something to look forward to.
- It's healthy and low carb. There are 8 servings in this dish and each serving has only 6.2 g net carbs,
The only thing better than lasagna night is low carb lasagna night.
Let's talk texture and flavor.
This eggplant lasagna with meat is rich, savory, cheesy, and perfectly saucy. The roasted eggplant turns silky and tender while soaking up all that marinara sauce and sausage flavor. The ricotta and spinach mixture adds creamy texture, the mozzarella gets perfectly bubbly on top, and the parmesan brings that salty finish that makes you go back for "just one more bite." It's hearty, high protein comfort food with a fresh veggie-forward twist.
What you'll need.
Here's what your going to need to make keto eggplant sausage lasagna.
- Eggplant: The star of this recipe eggplant lasagna. Roasting the slices gives them rich flavor and a tender texture that works perfectly in place of noodles.
- Extra virgin olive oil cooking spray or olive oil: Helps the eggplant caramelize and roast beautifully without sticking.
- Italian sausage: Adds bold savory flavor and makes this eggplant sausage lasagna extra hearty.
- Ricotta cheese: Creamy, rich, and classic in any easy lasagna recipe.
- Frozen chopped spinach: Adds color, texture, and a healthy boost to this eggplant spinach lasagna.
- Egg: Helps bind the ricotta mixture together.
- Mozzarella: Because every cheesy eggplant lasagna deserves lots of melty mozzarella.
- Parmesan cheese: Salty, nutty, and the perfect finishing layer.
- Marinara sauce: Ties all the layers together. Use a sugar free marinara sauce if you want to keep this extra low carb.
If you're loving this keto eggplant lasagna, there are a few more eggplant recipes you'll definitely want to keep on your radar. Mini Eggplant Pizza is perfect for those nights when you want pizza vibes without the heavy crust - cheesy, satisfying, and naturally low carb. Grilled Eggplant Caprese Salad brings all the fresh summer flavor with smoky grilled eggplant, juicy tomatoes, basil, and creamy mozzarella layered together in the best way. For something light and refreshing, Healthy Tomato and Eggplant Salad is packed with bright Mediterranean-inspired flavor and works beautifully as a side dish or light lunch.
Customize it your way.
This eggplant lasagna with sausage is super flexible, so have fun making it your own.
- Add sautéed mushrooms for even more savory flavor.
- Toss fresh basil between the layers for a bright herby finish.
- Swap spicy Italian sausage for mild if you want less heat.
- Add roasted zucchini along with the eggplant for extra veggie goodness.
- Try cottage cheese instead of ricotta if you love an eggplant lasagna cottage cheese twist.
- Sprinkle crushed red pepper flakes on top before serving for a little kick.
- Substitute ground beef for Italian sausage if you like. If you do decide to substitute, I recommend that you at least 1 teaspoon of Italian seasoning to your ricotta mixture.
Flexible dietary swaps.
Keto eggplant lasagna is already naturally low carb and gluten free, but there are a few easy ways to make it work for different needs.
- Vegetarian: Swap the Italian sausage for your favorite plant-based sausage or sautéed mushrooms for a hearty meatless option.
- Lower Fat: Use part-skim ricotta and mozzarella along with turkey Italian sausage to lighten things up a bit.
- Low-Sodium: Use low-sodium marinara sauce and reduced-sodium parmesan, and season lightly since Italian sausage already adds plenty of savory flavor.
- Extra High Protein: Add extra Italian sausage or stir in additional spinach and cottage cheese for an even more filling high protein dinner.
How to make eggplant lasagna with sausage.
Keto eggplant lasagna comes together in layers, and once everything's prepped.
- Brown the Italian sausage in a skillet until fully cooked, then drain any excess grease.
- Stir together the ricotta, spinach, and egg until creamy and combined.
- Spread a little marinara sauce in the bottom of a casserole dish, then layer roasted eggplant slices over the top.
- Add marinara, ricotta mixture, sausage, mozzarella, and parmesan.
- Repeat the layers one more time, finishing with cheese on top.
- Bake until hot and bubbly with golden melted cheese across the top.
How to serve it.
Keto eggplant casserole is best served hot with a sprinkle of fresh basil or parsley over the top for a fresh finish.
- Pair it with a crisp green salad and simple vinaigrette for an easy dinner.
- Serve alongside roasted broccoli or green beans for a veggie-packed plate.
- Add garlic roasted mushrooms for an extra cozy Italian-style meal.
- Enjoy leftovers for lunch because somehow this low carb lasagna tastes even better the next day.
- Serve with toasted low carb bread if you want something to scoop up all that extra sauce.
Kori's tips.
- Don't skip roasting the eggplant. Roasting helps remove excess moisture so your lasagna stays rich and hearty instead of watery.
- Use nonstick foil. Eggplant releases much easier after roasting and saves you from scraping the pan later.
- Spray and spread the olive oil at the same time. Eggplant soaks up oil quickly, so this helps coat each slice evenly without using too much.
- Squeeze the spinach really well. Removing excess water keeps the ricotta mixture creamy instead of runny.
- Let the lasagna rest before slicing. About 10 minutes helps the layers settle so everything holds together better.
FAQs
Store leftover eggplant lasagna with sausage in an airtight container in the refrigerator for up to 3 days.
Assemble the casserole in a freezer- and oven-safe 13 x 9-inch baking dish with a lid, then cover and freeze before baking. You can also bake it first, let it cool completely, then freeze.
For best results, thaw the eggplant lasagna in the refrigerator for 36 to 48 hours before reheating. Bake until heated through and the cheese is hot and bubbly.
For the best texture, reheat eggplant lasagna covered in a 350º F oven until warmed through, about 20 to 30 minutes. Remove the cover during the last few minutes so the cheese gets bubbly again.
For quicker leftovers, microwave individual portions in 30-second intervals until hot.
Roasting the eggplant before layering is key. It helps remove excess moisture so the finished lasagna stays rich and hearty instead of watery.
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📖 The recipe.
Low Carb Eggplant Sausage Lasagna
Ingredients
- 2 large eggplant (peeled then sliced into ⅓" slices)
- Extra virgin olive oil cooking spray or ½ cup of olive oil
- 1 pound Italian sausage
- 15 ounce container ricotta cheese
- 8 ounce package frozen chopped spinach (thawed and water squeezed out of it)
- 1 egg
- 2 cups mozzarella (grated)
- ½ cup parmesan cheese (grated)
- 24 ounces marinara sauce (keto: use sugar free)
Instructions
- Soak the eggplant slices in salted water for 30 minutes. Drain and dry with paper towels.
- Preheat oven to broil, adjusting top oven rack to within 6 to 8" of the heat.
- Spray eggplant slices with olive oil spray then lay on a baking sheet lined with nonstick foil. Alternatively, brush olive oil on the eggplant slices. Broil for 2 to 4 minutes until eggplant are golden brown. Turn over and repeat. Set eggplant aside.
- Turn oven down to bake at 375º F
- In a skillet over medium high heat, brown Italian sausage. Drain fat. Set aside.
- In a medium sized bowl, combine ricotta, egg, and spinach.
- Spray a 13" x 9" casserole dish with nonstick spray. Spread ⅓ cup of the marinara sauce over the bottom of the dish.
- Lay half of the eggplant slices on top of marinara sauce. Then spread half of the remaining marinara sauce over the top of the eggplant slices. Spread ½ of the ricotta mixture, then sprinkle half the Italian sausage, half of the mozzarella cheese, and half of the parmesan cheese.
- Lay the remaining eggplant slices, and repeat with all ingredients, ending with parmesan cheese.
- Bake eggplant lasagna 40 minutes or until cheese is bubbly.
Video
Kori's Tips
- The eggplant will immediately soak up the olive oil. To prevent his, simultaneously drizzle and spread the oil with a brush. This will evenly coat the eggplant slices. Another option - olive oil cooking spray. Make sure to use 100% extra virgin olive oil cooking spray that doesn't use propellants. I found this method to work the best.
- To prevent the eggplant from sticking, lay the slices on nonstick foil. They come up extra easy this way!
Nutrition
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