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Low Carb Easy Eggplant Lasagna

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Low Carb Easy Eggplant Lasagna is a lighter twist on a classic comfort dish, layering roasted eggplant slices with savory meat sauce, creamy ricotta, and melted mozzarella for a satisfying, gluten-free meal.

Ingredients

  • 2 large eggplants, sliced lengthwise into 1/4-inch strips
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 2 cups low-sugar marinara sauce
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Lay eggplant slices on paper towels, sprinkle with salt, and let sit for 20–30 minutes. Pat dry.
  3. Brush both sides lightly with olive oil and arrange in a single layer on a baking sheet.
  4. Roast for 15–20 minutes, flipping halfway, until tender. Reduce oven temperature to 375°F.
  5. In a skillet over medium heat, cook ground beef or sausage until browned. Drain excess fat.
  6. Add garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  7. Stir in marinara sauce and simmer for 5–7 minutes.
  8. In a bowl, combine ricotta, egg, and half of the Parmesan cheese.
  9. Spread a thin layer of meat sauce in a greased 9×13-inch baking dish.
  10. Layer roasted eggplant, ricotta mixture, meat sauce, and mozzarella. Repeat layers, finishing with mozzarella and remaining Parmesan.
  11. Bake for 25–30 minutes until bubbly and golden.
  12. Let rest for 10–15 minutes before slicing. Garnish with fresh herbs if desired.

Notes

  • Salting the eggplant helps reduce excess moisture and prevents a watery lasagna.
  • Ground turkey can be substituted for a leaner option.
  • For a vegetarian version, replace meat with sautéed mushrooms, spinach, or zucchini.
  • Let the lasagna rest before slicing to help it set properly.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze tightly wrapped for up to 3 months and thaw overnight before reheating.

Nutrition

Find it online: https://thefamilycooking.com/low-carb-easy-eggplant-lasagna/