Keto Eggplant and Zucchini Lasagna with Ricotta and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A low-carb twist on classic lasagna using grilled eggplant and zucchini slices layered with creamy ricotta and fresh basil. This italian-inspired keto (keto, low carb) ready in about 50 minutes pairs ricotta cheese, shredded mozzarella cheese, grated parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Brush 1 large sliced eggplant and 2 medium sliced zucchini with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Grill slices on a grill pan over medium-high heat for 3-4 minutes per side until tender and grill marks appear.
  2. Step 2: In a bowl, mix 1 1/2 cups ricotta cheese with 3 minced garlic cloves and 1/4 cup chopped fresh basil until well combined.
  3. Step 3: Spread 1/2 cup marinara sauce in the bottom of a baking dish. Layer grilled eggplant and zucchini slices over the sauce. Spread half the ricotta mixture evenly on the vegetables. Sprinkle 1/2 cup shredded mozzarella cheese and 2 tbsp grated parmesan cheese. Repeat layering with remaining vegetables, ricotta mixture, and top with remaining 1/2 cup marinara sauce, 1/2 cup mozzarella, and 2 tbsp parmesan.
  4. Step 4: Bake for 25 minutes until bubbly and golden on top. Let rest 10 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Keto Eggplant and Zucchini Lasagna with Ricotta and Basil take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Keto Eggplant and Zucchini Lasagna with Ricotta and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ricotta cheese from drying out.

Can I substitute ingredients in Keto Eggplant and Zucchini Lasagna with Ricotta and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Keto Eggplant and Zucchini Lasagna with Ricotta and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Keto Eggplant and Zucchini Lasagna with Ricotta and Basil keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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