This low carb eggplant lasagna is the best comfort food ever. Layers of eggplant, meat sauce, and cheese are baked until warm and bubbly. Just add salad!
Who doesn’t love a rich, hearty lasagna? Visions of family gathered around a huge table, ready to dig into a traditional Italian favorite? But, all the carbs, right? Did you know you can make a low carb eggplant lasagna? All the flavor without all the guilt?
This easy eggplant lasagna will satisfy the heartiest of eaters while accommodating the more low carb crowd. A vegetarian eggplant lasagna isn’t always a bad thing! This one has plenty of cheese and a tangy, rich, tomato-y meat sauce. No one will ever know that’s it’s not only healthy, but satisfying!
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How to Make Eggplant Lasagna
Eggplant has a mild flavor with a spongy texture, so it is a perfect alternative to the traditional noodles found in traditional lasagna. This eggplant lasagna recipe packs all the flavor and presentation without the carbs!
The key here is to slice the eggplant no wider than a ¼ of an inch thick. Any thinner could produce a flat, compressed lasagna, and anything thicker won’t be similar to the standard egg noodle texture. Whether or not to peel the eggplant is a personal choice, it simply doesn’t matter, be sure to brush them lightly with olive oil or spray them with olive oil spray and sprinkle some salt on them.
Salting the eggplant layers removes the moisture, making them firm. Roast lightly in the oven until they are pliable, just like lasagna noodles would be! Adjust the roasting time based on the thickness of the eggplant slices.
How to Layer Lasagna
Just use your eggplant slices the same way you would regular lasagna sheets. Always coat the bottom of a casserole dish with meat sauce, then the first layer of eggplant. Layer the ricotta spread, add shredded cheese.
Keep layering until the pan is full and then top with a final layer of parmesan! It’s really that easy! This eggplant lasagna is an easy, fun recipe for kids to try when they are first learning to cook because it just can’t be messed up!
How to Reheat Lasagna
Eggplant Lasagna is one of the easiest casserole dishes to freeze and reheat! Be sure your eggplant lasagna is fully thawed before you pop it in the oven! To be safe, use a thermometer to an internal temperature of 165°F to be sure it is fully heated through. Serve with a simple salad, roasted radishes, and a glass of vino!
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Low Carb Eggplant Lasagna
- 24 oz Rao's Pasta Sauce
- 1 ½ lbs ground beef
- 1 teaspoon Italian seasoning
- 2 large eggplants
- olive oil spray
- ½ teaspoon oregano
- 10 oz ricotta cheese
- 1 cup cottage cheese
- 1 egg
- 1 egg yolk
- ½ cup cooked spinach squeezed dry
- 2 cups mozzarella cheese
- Slice eggplant into ¼" slices. Generously cover with salt and let sit in a strainer about 30 minutes. Rinse well and dab dry. Spray with olive oil spray.
- Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans), season with oregano, and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
- Meanwhile, brown ground beef with Italian seasoning in a pan. Drain any fat. Add 2 cups tomato sauce and 1 cup water. Simmer 15 minutes or until thickened.
- Combine all cheese mixture ingredients except mozzarella cheese in a separate bowl.
- Place ½ cup tomato sauce in the bottom of a 9x13 pan. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
- Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining eggplant. Cover with mozzarella cheese.
- Bake covered for 30 minutes, remove foil and bake covered an additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.