Craving lasagna but committed to a low-carb lifestyle? Look no further! This keto lasagna, inspired by the classic Greek moussaka, offers all the rich, meaty, and cheesy goodness you love without the carb overload.
Want more keto bake or casserole recipes? Try my keto eggplant parmesan, my delicious keto broccoli and cheese bake, or my super easy keto cauliflower cheese.
Low-Carb Comfort Food
Traditional lasagna is loaded with carbs, thanks to the pasta sheets. Our keto lasagna replaces those with thinly sliced eggplant, creating a satisfyingly layered texture.
This keto lasagna is inspired by Moussaka, a lamb dish that has always been a favorite in my family. You can swap the lamb for chicken or beef if you prefer a different flavor.
Easy Keto Lasagna Ingredients
- Ground Lamb: The star of the show, bringing rich flavor and protein.
- Eggplant: Stands in for lasagna sheets, adding a unique texture.
- Cheese: A blend of cream cheese, mozzarella, and cheddar creates a creamy, gooey topping.
- Tomato Passata: Forms the base of the flavorful meat sauce.
- Spices: Oregano, mint, and cinnamon add warmth and depth.
How to Make Keto Moussaka
- Brown the lamb with onions, garlic, and spices.
- Simmer the meat sauce with tomato passata until thickened.
- Slice and lightly fry the eggplant.
- Prepare a creamy cheese sauce.
- Layer the meat sauce, eggplant, and cheese sauce in a casserole dish.
- Bake until golden brown and bubbly.
Tips for the Best Keto Lasagna
- Eggplant Prep: Salting the eggplant slices helps draw out moisture, preventing a watery lasagna.
- Cheese Sauce: Don’t overcook the cheese sauce, or it might become grainy.
- Variations: Swap lamb for ground beef or turkey for a different flavor profile.
Serving Suggestions
- This keto lasagna is delicious on its own, allowing the rich flavors to shine.
- Pair it with a side salad for a complete and balanced meal or with my creamy cauliflower mash.
- For a Mediterranean touch, serve with a dollop of Greek yogurt or tzatziki.
Frequently Asked Questions
Absolutely! Zucchini is a great low-carb alternative to eggplant.
Yes, this keto lasagna is naturally gluten-free as it contains no wheat-based ingredients.
Yes, you can freeze this lasagna for up to 3 months. Thaw it overnight in the refrigerator and reheat it in the oven.
How To Store Keto Lasagna
Store keto lasagna in the fridge for up to 4 days, or freeze for up to 3 months.
Keto Lasagna – Moussaka
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Ingredients
- 3 tablespoons Olive Oil
- 2 pounds Ground Lamb
- 1 small Onion diced
- 3 cloves Garlic minced
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Mint
- 2 teaspoons Cinnamon ground
- 2 teaspoons Salt
- 1 teaspoon Black Pepper ground
- 2 tablespoons Tomato Paste
- 10 ounces Tomato Passata
- 3 Eggplants
- 3 ounces Cream Cheese
- 3 ounces Butter
- 3 ounces Heavy Cream
- ½ cup Mozzarella Cheese shredded
- ½ cup Cheddar Cheese shredded
Instructions
- Place a large saucepan over medium-high heat and add 1 tablespoon of the oil.3 tablespoons Olive Oil
- Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and pepper.1 small Onion, 3 cloves Garlic, 2 teaspoons Dried Oregano, 2 teaspoons Dried Mint, 2 teaspoons Cinnamon, 2 teaspoons Salt, 1 teaspoon Black Pepper
- Add the ground lamb and brown using a spoon to break it up. Cook until browned.2 pounds Ground Lamb
- Add the tomato paste and cook for 3 minutes.2 tablespoons Tomato Paste
- Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened.10 ounces Tomato Passata
- While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise.3 Eggplants
- Sprinkle the slices with the remaining salt and set aside on absorbent paper for 10 minutes.
- Rinse off the excess salt and pat the eggplant dry.
- Place a large frying pan over medium-high heat and fry the eggplant slices in the remaining 2 tablespoons of oil. Fry for 1-2 minutes on each side, until lightly brown.
- In a small saucepan, add the cream cheese, cream, and butter, place over medium heat. Heat until completely melted, whisk well.3 ounces Cream Cheese, 3 ounces Butter, 3 ounces Heavy Cream
- Add the mozzarella cheese and whisk well. Remove from the heat.½ cup Mozzarella Cheese
- Preheat the oven to 180C/355F.
- Place a third of the lamb mixture in the base of your casserole dish, top with a third of the eggplant slices. Repeat these layers twice more, ending with a layer of eggplant.
- Pour over the cheese sauce, smooth out, and top with the cheddar.½ cup Cheddar Cheese
- Bake in the oven for 35-40 minutes until the top is golden.
- Cut into 8 slices and serve hot.
Notes
Nutrition
Looking for more delicious Keto Greek-inspired recipes? Try our;
To make a larger batch of Keto Moussaka, adjust the servings above.
I’m trying to save this recipe and not having any luck. I don’t use Pinterest and don’t have a printer. How am I supposed to save your recipes?
Hi Mary, you can click on the page and save as Pdf, or in the lower right corner you can save to grow. Alternatively you could email it to yourself. Hope that helps.
What is this item in the ingredients?
10 ounces Tomato Passata
Is it Tomato Sauce?
Hi Roseanne, passata is pureed strained tomatoes. It generally has a low carb count than other tomato sauces. Most grocery stores sell it near the pasta sauce. Hope that helps.
What can I replace the lamb with?
Thank you
Hello Migdalia, you can use beef if you prefer.