Eggplant lasagna is so cheesy and flavorful, that no one will know it’s low-carb (and gluten-free).
This eggplant lasagna recipe has a meaty pasta sauce, spinach, and three kinds of cheese baked between layers of eggplant ‘noodles.’
You Will Love This Eggplant Lasagna Because…
- Traditional lasagna has some serious competition from this keto eggplant lasagna version given it’s delicious flavor and fewer carbs.
- You can prep in the morning and pop it in the oven for a hearty and wholesome dinner the whole family will love. Just add a tangy cherry tomato salad and dinner is served.
- There are many ways to customize this eggplant lasagna recipe with your favorite veggies, or omit the meat for a keto vegetarian dish.
- Once prepared, it’s perfect to enjoy all week for filling workday lunches or quick dinners.
Ingredients
Eggplant: Look for firm and shiny unblemished eggplants to use in place of lasagna noodles. Medium to large pear-shaped eggplants make the dish quick and easy to prep.
Meat and Seasoning: Make your own pasta sauce or buy a low or no-sugar jar of pasta or marinara sauce and season it any way you like. Ground beef is the perfect choice for this tasty dish. Italian seasoning has the perfect combination of flavors for this dish. Use store-bought or make it from scratch.
Cheese: Don’t cheat on the melty cheese, use plenty. For the filling, cottage cheese is a lower-cost switch from ricotta if you’re making more than one lasagna for a potluck or party. Small curd cheese is preferred for the creamiest results.
Variations
Layer in sliced mushrooms, finely chopped broccoli or kale, shredded zucchini, or chopped bell pepper for delicious additions that the kids won’t even notice. Sliced zucchini or cabbage can be used in this recipe, or use a combination of both. Feel free to mince some garlic to add even more flavor.
In place of beef, ground turkey, chicken, or pork are great options for the meaty base and a great way to use leftovers. Garnish with fresh parsley, a few red pepper flakes, or other fresh herbs for extra color.
How to Make Eggplant Lasagna
- Prepare lasagna slices (recipe below). Season and bake.
- Cook ground beef with seasonings and add sauce and water. Simmer.
- Combine the cheese, egg, yolk, and spinach in a bowl.
- Layer ingredients and bake.
Eggplant Lasagna Recipe Tips
- Be sure to slice the eggplant into equally sized slices so they cook evenly, but don’t worry if the slices break during assembly since they’ll be layered with the other ingredients. Salt the slices first, as this draws out excess moisture so they stay firm.
- Line the baking dish with parchment paper or foil for quick clean-up and easy removal if freezing the whole lasagna.
- Make a crispy topping, sprinkle a little parmesan cheese on top of the finished lasagna, and pop it under the broiler until the cheese is browned and crispy.
- Let the lasagna rest before slicing so the cheese can firm up and hold everything together.
Slice It Right
Use a mandolin to slice the eggplant into exact widths. This will ensure a consistent cook time for the eggplant.
Leftovers
Keep leftover eggplant lasagna in a covered container in the refrigerator for up to 3 days. Reheat portions in the microwave.
Portions can also be frozen in freezer-safe containers for up to one month. Thaw overnight in the refrigerator before reheating. You can also freeze whole or single-serve portions of eggplant lasagna once cooled.
Other Low Carb Italian Style Favorites
Did you make this eggplant lasagna recipe? What did you think? Be sure to leave a comment and rating below.
Eggplant Lasagna
Ingredients
Sauce
- 24 ounces Rao’s Pasta Sauce
- 1 ½ pounds ground beef
- 1 teaspoon Italian seasoning
Eggplant Noodles
- 2 large eggplants
- olive oil spray
- salt
- ½ teaspoon oregano
Cheese Mixture
- 10 ounces ricotta cheese
- 1 cup cottage cheese
- 1 egg
- 1 egg yolk
- ½ cup cooked spinach squeezed dry
- 2 cups mozzarella cheese
Instructions
- Slice eggplant into ¼" slices. Cover with salt and strain for 30 minutes. Rinse well and pat dry with paper towels. Spray with olive oil spray.
- Preheat oven to 400°F. Place eggplant slices on a parchment paper lined pan (2 pans), season with oregano, and bake for 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
- In a skillet, brown ground beef with Italian seasoning in a pan. Drain and then add 2 cups of pasta sauce with 1 cup of water. Simmer for 15 minutes or until thickened.
- Combine ricotta, cottage cheese, egg and egg yolk, and the spinach in a bowl. Set aside.
Assembly
- Place ½ cup tomato sauce in the bottom of a 9×13 baking dish. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
- Repeat layering with ⅓ eggplant, cheese mixture, meat mixture, and eggplant. Cover with mozzarella cheese.
- Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.
Video
Notes
- Line the baking dish with foil for easy cleanup.
- Use a mandolin to slice the eggplant into exact widths, and help deliver a consistent cook time.
- For a crispy topping, sprinkle parmesan cheese on top and pop it under the broiler for 2-3 minutes at the end of cook time.
- Allow eggplant lasagna to rest before slicing so everything has a chance to firm up.
- Refrigerate leftovers for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Eggplant Lasagna recipe
We tweaked this recipe because the directions made absolutely no sense. But it came out delicious and I will make it again as we tweaked it. We did use hot Italian sausage instead of ground beef.
Hi Sharon, so glad you loved it and thank you for your feedback. We have updated the recipe.
I want to make this for a dinner party. Can I prepare it earlier in the day and bake it when my guests arrive?
I have only baked it immediately, but if you try making it in advance it should work just fine. Let me know how it turns out!
Why do u have to roast the eggplant first….Why not prep it & bake it altogether?
Roasting lightly in the oven makes the eggplant pliable, just like lasagna noodles would be when you put a lasagna together. Enjoy Sherri!
Do I have to leave the skin on the eggplant? Not a big fan of the skin as it’s usually chewy.
Whether or not to peel the eggplant is a personal choice, it simply doesn’t matter. Enjoy Kelly!
I always seem to struggle with drying our eggplant slices. I found frozen sliced eggplant “cutlets” at my local Aldi’s and tried the recipe with those instead of fresh slices. It’s in the oven now and I can’t wait to try it when it’s ready!
Great tip Jessica! Thank you for sharing. Enjoy!
This was delish!! Question on the recipe, do I spray the eggplant with the oil before baking? I didn’t and it was fine. I just was curious as it is listed in the ingredients but not in the instructions.
Thanks
Yes, Sue, the eggplant is sprayed with the olive oil spray. So happy you loved the lasagna! Updated, thank you!
I forgot to spray it and all my slices stuck to the parchment.
Oh no, that is the worst Haley. So sorry that happened to you.
Amaaaaazing recipe! I layered with fresh spinach and sliced zucchini throughout as well and turned out great! Actually sliced like regular lasagna and didn’t fall apart.
So happy to hear that you love this eggplant lasagna Robbie!
This looked great. I always floured and fried eggplant in the past when using as lasagna noodles. Can this be frozen and baked later? Of course I would have to adjust baking time.
Be sure your eggplant lasagna is fully thawed before you pop it in the oven. Use a thermometer to an internal temperature of 165°F to be sure it is heated through. Enjoy!
This was absolutely fabulous! Didn’t miss the noodles at all! And my picky 14 year old loved it as well. I forgot to get cottage cheese so used a bit more ricotta then it called for and added moz and parm to that mixture.
Glad to hear your family enjoyed it Melissa!
When freezing this recipe, do you cook it first, then freeze? I wasn’t sure. Thank you for your time and the recipe.
Hi Beverlee, I would cook it, let it fully cool and put in an airtight container before freezing! If you try freezing it, let us know how it turns out!
I think the recipe should say after you take the foil off, cook it for 15 minutes uncovered.
Thanks Armand, updated!
Some how I’m completely missing the directions for the spinach
No worries Julia, we’ve got you covered! In step 4 combine all ingredients in the cheese mixture including spinach!
If I want to freeze this dish for later, do I cook first or freeze uncooked? Can’t wait to make this!
I would cook it, let it fully cool and put in an airtight container before freezing! If you try freezing it, let us know how it turns out Karen!
Wondering why you would add water to meat and sauce and then thicken? Wouldn’t it make it easier to just add the meat and sauce and skip water?
Hi Deanna, we add the extra water to allow the flavors to simmer and combine without getting too thick or potentially burning.
Making this tonight! CAN’T WAIT! It’s definitely a 9×9 pan though right? Because the picture looks bigger than a 9×9. I’m worrying myself too much haha
You are so right Rachael! The photos definitely look bigger than a 9×9! Hope you enjoyed the lasagna, the recipe has be updated to reflect the correct size!
I couldn’t see in the recipe where to add the eggs.
Hi Kathy! It is added into the cheese mixture in step 4. Enjoy!
Made this evening; used goat cheese instead of ricotta, forgot to buy and it was delicious!
That would be delicious Hugo! Thanks for sharing!
Just made this and it was phenomenal!!! Thank you very much for sharing this recipe
So glad to hear you loved this lasagna Devon!
Oregano is listed in the needed ingredients but isn’t used in the instructions??
Hi Madison, you are going to sprinkle on the eggplant before baking. The recipe instructions have been updated. Thank you!
Love this recipe! I skip the step of salting the eggplant and just put the slices straight into the oven and bake them a little longer so they dry out, and it seems to work. I also do a meat combo of 1 pound Italian sausage and 1/2 pound hamburger and this seems to give it more flavor (and I love Italian sausage!). I’ve also found that it freezes pretty well – I cook it fully and then freeze individual slices to be reheated later.
Delicious! Came out better than anticipated! I made this for my vegan sister with meatless ground beef.
Everyone loved it!
Sounds great Henny! So glad everyone loved the lasagna!
Is the nutritional facts per serving or for the whole lasagna?
This is per serving if the lasagna is cut into 12 pieces.
Due to issues with gout I used a mixture of Italian sausage and ground pork. Delicious! I’ll be making this again. A great recipe.
This was delicious! However, it came out a little watery. I followed the directions as written, I didn’t improvise or do anything different. What could’ve been my mistake?
Thank you!
Sometimes eggplant (or zucchini) is just a bit more watery, and I just drain the excess.
Can I freeze it.
I would cook it, let it fully cool and put in an airtight container before freezing! If you try freezing it, let us know how it turns out Ganga!
Hi Holly! Thanks for sharing this delicious keto lasagna skillet recipe. It looks amazing! I noticed your recipe doesn’t include ricotta cheese, which I find adds a lovely creaminess to lasagna. I saw ricotta cheese being used in another keto lasagna recipe and wondered if it would be a good addition here as well. What do you think?
Adding ricotta cheese definitely would be a lovely addition, however, ricotta cheese may have carbs. You’d need to confirm that you are using a low carb option if that is important to you. Hope that helps.