Perfect Hot Lunch or Dinner for the Keto Lifestyle in the USA
Why You’ll Love This Recipe
Looking for a hot, hearty vegan keto meal that keeps you in ketosis and satisfies your comfort food cravings?
This Vegan Keto Eggplant Lasagna delivers all the rich Italian flavors you love—without the carbs, dairy, or guilt.
It’s perfect for busy weeknights, Sunday family dinners, or meal prep for the week.
Key Benefits
- Low-Carb & Keto-Friendly – Only ~6g net carbs per serving.
- Vegan & Dairy-Free – 100% plant-based ingredients.
- Perfect for USA Keto Dieters – Uses easy-to-find grocery store staples.
- Gluten-Free – Great for those with gluten sensitivities.
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Ingredients You’ll Need (Serves 4)
- 2 medium eggplants (thinly sliced lengthwise)
- 2 cups sugar-free marinara sauce (look for brands with no added sugar)
- 2 cups fresh spinach
- 1 cup vegan mozzarella cheese (shredded)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil, season with salt, and roast for 10 minutes per side until tender.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Add a layer of roasted eggplant, followed by spinach and vegan mozzarella.
- Repeat layers until all ingredients are used, ending with cheese on top.
- Bake for 25 minutes or until bubbly and golden.
- Let cool for 5 minutes before serving hot.
Nutrition Facts (Per Serving)
- Calories: ~210
- Net Carbs: ~6g
- Protein: ~8g
- Fat: ~14g
Nutrition Facts (Per Serving)
- Use California-grown eggplants for the freshest flavor.
- Try Miyoko’s vegan mozzarella or Violife for a melty cheese alternative.
- Prep extra eggplant slices and freeze for quick weekday lasagna nights.
