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

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.

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.