This keto lasagna aka moussaka recipe is a low-carb take on the classic Greek eggplant lasagna. It’s a rich, meaty, cheesy, low-carb dish that everyone will love with no pasta added. This recipe is perfect for meal prep and very easy to make.
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.
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
STORING: Store keto lasagna in the fridge for up to 4 days, or freeze for up to 3 months.