Special Diet - Created Date : 20.9.2019
FREE LOW CARB RECIPES EBOOK + RESOURCE LIBRARY
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When I first set out to create a healthy eggplant lasagna recipe without noodles, I wasn’t sure what to expect. Would it turn out to be a sad reminder of the missing noodles? To my delight, it wasn’t! It had all the flavors of a good lasagna, and I honestly didn’t miss the noodles one bit.
Low carb eggplant lasagna is no exception, and it’s the ultimate comfort food. Who doesn’t love the Italian flavors of lasagna, right? Beef, marinara, and several cheeses are just perfect combined with Italian seasonings. It’s the same reason I adore lasagna stuffed peppers and cauliflower casserole with beef marinara so much.
During the summer, simple eggplant lasagna is the best way to enjoy those flavors and use seasonal produce at the same time. Give it a try even if you don’t like eggplant! The flavor of the eggplant is not strong with this preparation.
How to Make the Best Eggplant Lasagna
The best eggplant lasagna is surprisingly easy to make. The ingredients are the key! To avoid any bitterness, make sure you choose small-to-medium eggplants that are firm to the touch. Huge ones, or those that are too soft, tend to be more bitter. Choose a marinara sauce you love, because those flavors will definitely shine in this recipe. You could even make your own!
Other than that, it’s very straightforward. You need the right amount of salt and ingredient ratios, but this recipe has all that figured out for you. Just follow the recipe card step-by-step. You’ll have the best eggplant lasagna before you know it!
You can save a lot of time by making the layers in parallel. Roasting the eggplant, cooking the meat marinara sauce, and making the cheese filling can all be done in tandem. Then, it’s a matter of simply assembling the layers and baking until you get to the best part. Oooey, gooey cheeeesy lasagna!
You know what else I love about this recipe? All the ingredients needed are incredibly common. There’s a good chance you have everything you need in your fridge at any given time. And, there are many ways to use any you have left afterward.
I haven’t tried assembling the entire dish in advance, but you can definitely prepare the layers ahead of time. That’s a common trick of mine.
I actually like to keep some of the meat sauce in this recipe on hand in my freezer at all times, because it’s convenient for casseroles like this, as well as a simple stir fry. Eggplant lasagna is my favorite way to use it, though!
I plan to try this with zucchini, too. I know it’s going to be delicious! If you just can’t wait and you want a dairy-free version, try this paleo zucchini lasagna.
Easy Eggplant Lasagna by Stacking
As you can see in the pictures, this eggplant lasagna recipe makes very distinct portions. That actually makes it even easier, in both prep and serving!
You’re essentially making “lasagna stacks”, as opposed to a single casserole. A serving is just one of these stacks cut in half. It may not seem like a lot, but low carb eggplant lasagna is incredibly filling. You could have a couple servings if you want, though.
I found the stacking method to be very convenient for assembly. Besides, it leads to a really nice serving presentation. It’s extremely easy to neatly cut a stack in half – or serve it whole if you’re hungry, because you can easily have two servings!
All that being said, you don’t have to make individual stacks like I did. Feel free to spread your eggplant lasagna layers all the way across the casserole dish. Just be sure to use a sharp knife and cut carefully if you go that route. It may be a little harder to remove from the pan without making a mess, but that’s okay. It will be just as delicious, anyway!
Heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes while preheating the oven and preparing the eggplant.
Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
Roast the eggplant in the oven for about 15 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
Meanwhile, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices. Top each slice with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last. (You'll end up with 4 oblong stacks - one serving will be 1/2 of one of these.)
Nutrition info is based on 85/15 ground beef and will also vary depending on which marinara sauce you use.
For "saucier" lasagna, increase marinara to 2 cups instead of 1 1/2.
For prettier lasagna, you can use two eggplants instead of one, and only use the center cut slices.
Serving size: 1/8 of entire recipe
Video Showing How To Make Eggplant Lasagna:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Eggplant Lasagna!
NUTRITION INFORMATION PER SERVING
Amount per serving. Serving size in recipe notes above.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
I made this last night, and the entire family LOVED it and asked me to make it again! Fortunately, I made a double recipe, so I already have another casserole made up for later. I sliced the eggplant very thin, like noodle thin, and after roasting, just layered in dish like you would if you were using noodles. I substituted 4% cottage cheese for ricotta (because my mother always used cottage cheese in her lasagna), and used a chunky, veggie-filled, low-carb spaghetti sauce (Bertolli garlic) instead of marinara, which added a lot of extra flavor (and nutrition). It was a little higher in carbs, but not much. No one missed the real noodles, and everyone was satisfied with a one-dish meal. It takes a little time for the prep, but because of doubling (which probably only took an extra 5 minutes), I now have another meal ready to go.
I’ve made this twice now and it’s so so yummy. We live in the tropics and get a lot of eggplants. My 4-year-old who doesn’t eat the traditional lasagna loves it too! I do go a little bit over on the cheese (who doesn’t?). Thank you for sharing your recipe!
Made this today and it turned out soooooo well!!! I’ve been craving lasagna for a few days now and this has definitely relieved my suffering ?? I took slightly longer to cook it, perhaps around 25-20min instead of 15min, because the egg plant was still a little hard when I took it out. So I cooked it for 10 extra minutes and it tasted like heaven!
This recipe is to die for !!!!! I cannot express in words how good this is !! I only changed one thing. I used some of a jar of spaghetti sauce that I already had in my pantry. This is going on my weekly or bi-weekly meal plan. I will also be taking this to all my pot lucks !!! My daughter is going to love me for this. She is gluten free but loves home made spaghetti or lasagna. Can’t wait to show this off to her ??
I converted this to use zucchini instead of eggplant, and it was simply amazing! I’ve never made low carb lasagna before but I have eaten it, and I don’t remember it being half as good as this recipe! I didn’t have mozzarella cheese on hand but I did have herb & garlic white cheddar. I think almost any cheese topping would work (as long as you have that good Parmesan in there). Thanks for the recipe! I was referred by a friend.
Hi Anna, If your homemade sauce is marinara, use the same amount as the recipe calls for. If it’s already a meat sauce, I didn’t measure that amount exactly, but can try to estimate. 1.5 lb raw ground beef yields approximately 4.5 cups cooked, and we have another 1.5 cups marinara. Most of the marinara will take up the spaces between the meat, though, so I’d guess the total amount of meat sauce is about 5 cups.
I tried eggplant lasagna ten or fifteen years ago but hadn’t heard about roasting the slices first. I just layered the raw slices with the meat sauce and cheeses – and hated it. Does roasting make a big difference? Because I have to say, yours looks delicious!
Hi Kristy, Yes, roasting makes a huge difference! Layering raw slices won’t cook them enough, and even if they do cook through, the end result would likely be watery. Definitely roast the slices first. Hope you’ll try this recipe!
Hi Deb, The eggplant, ricotta cheese, and marinara (even without added sugar) all have small amounts of sugar. I usually use an organic store-bought marinara with no added sugar, but you can make your own if you’d like.
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