Low Carb Recipes
The BEST Keto Moussaka Recipe – Delicious Greek Eggplant Lasagna
Our Keto Moussaka Recipe is a low carb take on the classic Greek eggplant lasagna. It’s a rich, cheesy dish that everyone loves!
Moussaka has always been a lamb dish in my family, but if you prefer a different flavor, you can swap the lamb for chicken or beef.
This Low Carb Greek Lasagna recipe makes 8 serves. 1 serving has 6g net carbs.
Store leftover Keto Moussaka in the fridge for up to 4 days, or freeze for up to 3 months.
Keto Moussaka Ingredients
- 3 tablespoons of Olive Oil
- 2 pounds of Ground Lamb
- 1 small Onion, diced
- 3 cloves of Garlic, minced
- 2 teaspoons of Oregano Leaves, dried
- 2 teaspoons of Mint Leaves, dried
- 2 teaspoons of Cinnamon, ground
- 2 teaspoons of Salt
- 1 teaspoon of Black Pepper, ground
- 2 tablespoons of Tomato Paste
- 10 ounces of Tomato Passata
- 3 medium-sized Eggplants
- 3 ounces of Cream Cheese
- 3 ounces of Butter
- 3 ounces of Heavy Cream
- ½ cup of Mozzarella Cheese, shredded
- ½ cup of Cheddar Cheese, shredded
How to Make Keto Moussaka
- Place a large saucepan over medium-high heat and add 1 tablespoon of the oil.
- Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and pepper.
- Add the ground lamb and brown using a spoon to break it up. Cook until browned.
- Add the tomato paste and cook for 3 minutes.
- Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened.
- While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise.
- 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.
- 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.
- Bake in the oven for 35-40 minutes until the top is golden.
- Cut into 8 slices and serve hot.
Ingredients
- 3 tablespoons Olive Oil
- 2 pounds Ground Lamb
- 1 small Onion diced
- 3 cloves Garlic minced
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Mint
- 2 teaspoons Cinnamon ground
- 2 teaspoons Salt
- 1 teaspoon Black Pepper ground
- 2 tablespoons Tomato Paste
- 10 ounces Tomato Passata
- 3 Eggplants
- 3 ounces Cream Cheese
- 3 ounces Butter
- 3 ounces Heavy Cream
- ½ cup Mozzarella Cheese shredded
- ½ cup Cheddar Cheese shredded
Instructions
- Place a large saucepan over medium-high heat and add 1 tablespoon of the oil.
- Saute the onion, garlic for 3 minutes before adding the oregano, cinnamon, mint, half the salt, and pepper.
- Add the ground lamb and brown using a spoon to break it up. Cook until browned.
- Add the tomato paste and cook for 3 minutes.
- Pour in the passata and simmer for 15-20 minutes, until the sauce has thickened.
- While the lamb is cooking, prepare the eggplants by thinly slicing them lengthwise.
- 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.
- 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.
- Bake in the oven for 35-40 minutes until the top is golden.
- Cut into 8 slices and serve hot.
Nutrition
Calories: 625kcal | Carbohydrates: 13g | Protein: 25g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 145mg | Sodium: 933mg | Potassium: 848mg | Fiber: 7g | Sugar: 5g | Vitamin A: 868IU | Vitamin C: 9mg | Calcium: 170mg | Iron: 3mg