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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
Cook Time: 40 minutes
Total Time: 1 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?