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Keto Eggplant Lasagna Baked in Individual Portions

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This layered eggplant lasagna features roasted eggplant slices, rich ground beef ragù, creamy béchamel, and gooey cheese — baked into elegant individual stacks.

Ingredients

Scale

For Eggplant:

  • 2 large eggplants, sliced 1/4-inch thick

  • Olive oil, for brushing

  • Salt, for drawing out moisture

For Meat Sauce:

  • 1 tbsp olive oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 lb ground beef or veal

  • 2 tbsp tomato paste

  • 1/4 cup red wine (optional)

  • 1 (28 oz) can crushed tomatoes

  • 1 tsp dried oregano

  • 1/2 tsp dried basil

  • 1 bay leaf

  • Salt, pepper, sugar to taste

For Béchamel:

  • 2 tbsp butter

  • 2 tbsp flour

  • 2 cups whole milk

  • 1/4 tsp nutmeg

  • Salt and white pepper

Cheese:

  • 1 1/2 cups shredded mozzarella

  • 1/2 cup grated Parmesan

Instructions

  • Salt eggplant slices and let sit 30 mins. Rinse, dry, and roast at 400°F for 20–25 mins.

  • Make ragù: Sauté onion and garlic, brown beef, add tomato paste, wine, crushed tomatoes, herbs. Simmer 30 mins.

  • Make béchamel: Melt butter, add flour, whisk in milk, simmer until thick. Season.

  • Layer in ramekins: eggplant, meat sauce, béchamel, cheese. Repeat.

  • Bake at 375°F for 20–25 mins until golden and bubbling. Rest before serving.

Notes

  • Add ricotta for extra richness.

  • Use vegetarian meat or mushrooms for a meatless version.

  • Can be made ahead and baked later.

Find it online: https://dryrecipes.com/keto-eggplant-lasagna-baked-in-individual-portions/