Low-Carb Eggplant Lasagna

Let’s talk about a dinner game-changer – the irresistible Low-Carb Eggplant Lasagna. Yep, you heard it right, we’re replacing pasta with eggplant in this traditional Italian delight, and believe me, it’s a revelation! Not only will you cut the carbs, but you’ll also up the nutrient profile in a big way. So, how about we roll up our sleeves and get our hands a little saucy?

What You’ll Need for LOW-CARB EGGPLANT LASAGNA

Let’s do a quick kitchen check:

Veggie Star of our Show:

• Eggplants, 2 big ones. Slice ’em thin, like 1/8 inch.
• Some good ol’ Olive oil, around 3 tablespoons.
• And a pinch of Salt (1 teaspoon).

For the Heartwarming Meat Sauce:

• Ground beef or turkey, about a pound.
• 1 medium Onion, chopped.
• Garlic, 2 cloves, minced.
• 1 can Crushed tomatoes (14.5 ounces).
• 1 teaspoon of Italian seasoning.
• Salt and pepper, to your liking.

The Cheesy Magic:

• Ricotta cheese, a heaping cup.
• Mozzarella cheese, a full cup, shredded.
• Parmesan cheese, 1/2 cup, freshly grated.
• Fresh basil leaves, 4, finely chopped.
• 1 Egg.
• Salt and pepper, to your taste.

And guess what? From start to finish, we’re talking just 60 minutes – 20 for prep and 40 for cooking. Pretty neat, huh? And it serves 4.

All the Goodness, in Numbers

Each serving of this fantastic Low-Carb Eggplant Lasagna comes with:

• 525 Calories
• 16g Carbs
• 35g Protein
• 36g Fat
• 15g Saturated Fat
• 135mg Cholesterol
• 900mg Sodium
• 5g Fiber
• 8g Sugar

Let’s Get Cooking LOW-CARB EGGPLANT LASAGNA

1. First things first, fire up that oven to 375°F (190°C).
2. Brush those beautiful eggplant slices with olive oil, sprinkle some salt, and let them roast for about 10 minutes.
3. While the eggplant is doing its thing, let’s get the meat sauce rolling. Sauté onion and garlic in some olive oil, add in your meat and brown it nicely. Now, in goes the crushed tomatoes and the Italian seasoning, plus salt and pepper. Let it simmer and spread that aroma for a good 10 minutes.
4. For the cheesy goodness, mix ricotta, mozzarella, Parmesan, basil, egg, salt, and pepper in a bowl. Stir until it’s nice and even.
5. Ready to assemble your masterpiece? In a baking dish, layer eggplant, meat sauce, and your cheese mix. Repeat these layers until you run out, finishing with a lovely cheese topping.
6. Pop it into the oven and bake for 30 minutes. You’re looking for that golden, bubbly surface.
7. After baking, let it sit for about 10 minutes. Your patience will be rewarded, I promise!

Pro Tips to Boost Your Chef Skills

1. Uniformity is key – make sure your eggplant slices are even for perfect cooking.
2. In case your lasagna seems a tad too wet, don’t panic. Just give it another 10 minutes in the oven.
3. Feel free to make the meat sauce a day before and store it in the fridge. Makes things quicker, doesn’t it?

The Grand Finale

• Serve this beauty hot, maybe with a side of fresh green salad.
• A sprinkle of fresh basil leaves or parsley would add a nice touch of green.

So, there you have it, folks! Your Low-Carb Eggplant Lasagna – a meal that doesn’t just fill your stomach but also warms your soul. Trust me, the flavors in this one will have you daydreaming of a rustic Italian kitchen. Here at AH7, we’re all about eating well and living well. Let’s enjoy this beautiful journey to wellness together. One bite at a time!

LOW-CARB EGGPLANT LASAGNA

Let’s talk about a dinner game-changer – the irresistible Low-Carb Eggplant Lasagna. Yep, you heard it right, we’re replacing pasta with eggplant in this traditional Italian delight, and believe me, it’s a revelation! Not only will you cut the carbs, but you’ll also up the nutrient profile in a big way. So, how about we roll up our sleeves and get our hands a little saucy?

5 from 4 votes

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Course: Main Course

Keyword: Appetizer, Bulk, food to satisfy you, healthy food, protein

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Nutritions

Nutrition Facts

LOW-CARB EGGPLANT LASAGNA

Amount per Serving

Calories

525

% Daily Value*

Fat

 

36

g

55

%

Saturated Fat

 

15

g

94

%

Cholesterol

 

135

mg

45

%

Sodium

 

900

mg

39

%

Carbohydrates

 

16

g

5

%

Fiber

 

5

g

21

%

Sugar

 

8

g

9

%

Protein

 

35

g

70

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

WHAT YOU’LL NEED

Let’s do a quick kitchen check:

VEGGIE STAR OF OUR SHOW:

• Eggplants 2 big ones. Slice ’em thin, like 1/8 inch.
• Some good ol’ Olive oil around 3 tablespoons.
• And a pinch of Salt 1 teaspoon.
• FOR THE HEARTWARMING MEAT SAUCE:
• Ground beef or turkey about a pound.
• 1 medium Onion chopped.
• Garlic 2 cloves, minced.
• 1 can Crushed tomatoes 14.5 ounces.
• 1 teaspoon of Italian seasoning.
• Salt and pepper to your liking.
• THE CHEESY MAGIC:
• Ricotta cheese a heaping cup.
• Mozzarella cheese a full cup, shredded.
• Parmesan cheese 1/2 cup, freshly grated.
• Fresh basil leaves 4, finely chopped.
• 1 Egg.
• Salt and pepper to your taste.

Instructions

LET’S GET COOKING!

• First things first, fire up that oven to 375°F (190°C).
• Brush those beautiful eggplant slices with olive oil, sprinkle some salt, and let them roast for about 10 minutes.
• While the eggplant is doing its thing, let’s get the meat sauce rolling. Sauté onion and garlic in some olive oil, add in your meat and brown it nicely. Now, in goes the crushed tomatoes and the Italian seasoning, plus salt and pepper. Let it simmer and spread that aroma for a good 10 minutes.
• For the cheesy goodness, mix ricotta, mozzarella, Parmesan, basil, egg, salt, and pepper in a bowl. Stir until it’s nice and even.
• Ready to assemble your masterpiece? In a baking dish, layer eggplant, meat sauce, and your cheese mix. Repeat these layers until you run out, finishing with a lovely cheese topping.
• Pop it into the oven and bake for 30 minutes. You’re looking for that golden, bubbly surface.
• After baking, let it sit for about 10 minutes. Your patience will be rewarded, I promise!

Notes

PRO TIPS TO BOOST YOUR CHEF SKILLS
Uniformity is key – make sure your eggplant slices are even for perfect cooking.
In case your lasagna seems a tad too wet, don’t panic. Just give it another 10 minutes in the oven.
Feel free to make the meat sauce a day before and store it in the fridge. Makes things quicker, doesn’t it?