Go Back
Lasagna is a beloved comfort food that brings warmth and satisfaction to many dinner tables. However, with the rise of health-conscious diets, traditional pasta recipes often take a back seat. Enter the Heavenly Low-Carb Eggplant Lasagna - a delightful twist on the classic Italian dish that allows you to indulge without the guilt. This recipe not only satisfies your cravings but also aligns with modern dietary needs, making it an excellent choice for anyone looking to reduce their carbohydrate intake.

Low-Carb Eggplant Lasagna

Discover a delicious way to enjoy lasagna without the carbs! This Heavenly Low-Carb Eggplant Lasagna is a guilt-free twist on a classic, perfect for health-conscious eaters. With layers of savory eggplant, rich cheese, and hearty meat sauce, this dish satisfies your cravings while supporting your dietary goals. Learn about the benefits of low-carb eating and the nutritional power of eggplant in this easy-to-follow recipe. Enjoy a comforting meal that's both indulgent and nutritious!
Print Recipe Pin Recipe

Ingredients
  

2 medium eggplants, sliced into 1/4-inch thick rounds

1 lb (450g) ground beef or turkey (or a plant-based alternative)

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese (divided)

1 cup grated Parmesan cheese

3 cups marinara sauce (look for low-sugar options)

2 cloves garlic, minced

2 tsp dried oregano

1 tsp dried basil

Salt and pepper, to taste

Olive oil, for brushing

Fresh basil leaves, for garnish (optional)

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). Lay eggplant slices on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and sprinkle with salt. Bake for 15-20 minutes or until soft and slightly golden. Remove from the oven and let cool.

    Cook the Meat: In a large skillet over medium heat, add the ground beef or turkey. Add minced garlic, oregano, basil, and season with salt and pepper. Cook until browned and fully cooked through. Drain excess fat if necessary, then mix in the marinara sauce. Let simmer for 5 minutes.

      Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, grated Parmesan, and a pinch of salt and pepper. Mix until well combined.

        Assemble the Lasagna: In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer eggplant slices on top, then spread half of the ricotta mixture over the eggplant. Top with a third of the mozzarella cheese. Repeat this process (meat sauce, eggplant, ricotta, mozzarella) until all ingredients are used, finishing with a layer of meat sauce topped with the remaining mozzarella cheese.

          Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes, or until the top is bubbling and golden.

            Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired, and enjoy your delicious low-carb eggplant lasagna!

              Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6