I love this imitation keto lasagna which always amazes my guests because it is so tasty. Vegetables and cheese, an excellent mixture.

Preparation: 20 Minutes 
Cooking time: 45 Minutes
Quantity: 4 servings
245 calories per serving
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
vegetable lasagna, gratinated lasagna vegetable, keto recipes


  • 3 large 5mm thick slices of eggplant (to make lasagna dough)
  • 250g ricotta cheese
  • ½ cup grated mozzarella cheese
  • 1 diced tomato
  • 1 zucchini, diced
  • 2 eggs
  • ¾ cup of tomato sauce
  • 1 tablespoon oregano
  • 2 cloves of garlic, finely chopped
  • Vegetable oil

Steps :

  1. Preheat the oven to 180 C
  2. In a skillet, grill the eggplant slices in a little oil. Remove from the heat and set aside on a plate.
  3. Grill the zucchini and then the tomato very briefly.
  4. In a bowl, mix with a whisk the eggs and the ricotta, season with salt and pepper.
  5. Mix the tomato sauce with the garlic and oregano.
  6. In a rectangular baking dish, divide like lasagna:
    • A layer of eggplant
    • A layer of ricotta
    • A layer of tomato sauce
  7. Repeat the layers. On top, distribute the pieces of zucchini and tomatoes.
  8. Add the grated mozzarella cheese and put in the oven for 35-40 minutes.

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1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

keto lasagna recipe

Nicolas Desjardins

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