Low Carb Aubergine Lasagna

Indulge in the rich, comforting flavors of this Low Carb Aubergine Lasagna, a healthy twist on the classic Italian favorite. Perfect for those seeking a guilt-free dinner option, this recipe swaps traditional pasta layers with roasted aubergine slices, creating a dish that's gluten-free, keto-friendly, and packed with flavor. Layers of tender aubergine, savory ground beef simmered in a robust tomato sauce, creamy ricotta, and gooey mozzarella come together for a hearty, satisfying meal. The addition of dried herbs like oregano and basil elevates the dish with authentic Mediterranean notes, while a golden, bubbling cheese topping adds an irresistible finish. Ready in just over an hour, this lasagna is great for meal prep, family dinners, or impressing guests with a wholesome yet indulgent dish. Garnish with fresh basil for a final touch and enjoy a low-carb comfort food that doesn’t compromise on taste.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large aubergines
• 3 tablespoons olive oil
• 500 grams ground beef
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams ricotta cheese
• 1 large egg
• 50 grams grated parmesan cheese
• 200 grams, shredded mozzarella cheese
• 1 handful, optional for garnish fresh basil

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Cut the aubergines lengthwise into 1/4-inch thick slices.

Step 3

Brush the aubergine slices lightly with olive oil and season with a little salt.

Step 4

Place the slices on a baking sheet and roast in the oven for 20 minutes or until they are tender and slightly golden. Remove from oven and set aside to cool.

Step 5

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 7

Add the minced garlic and cook for another minute.

Step 8

Increase the heat to medium-high and add the ground beef, breaking it up with a wooden spoon. Cook until browned evenly.

Step 9

Reduce the heat to medium and stir in the canned tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper.

Step 10

Let the sauce simmer for about 15 minutes, or until it thickens. Stir occasionally.

Step 11

In a small bowl, mix the ricotta cheese with an egg and half of the grated parmesan. Set aside.

Step 12

To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.

Step 13

Place a layer of roasted aubergine slices over the sauce.

Step 14

Spread half of the ricotta mixture over the aubergine slices.

Step 15

Sprinkle a layer of shredded mozzarella on top.

Step 16

Repeat the layers: meat sauce, aubergine slices, ricotta mixture, and mozzarella.

Step 17

Finish with any remaining meat sauce and top with the remaining mozzarella and parmesan.

Step 18

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 19

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 20

Let the lasagna cool for 10 minutes before slicing.

Step 21

Garnish with fresh basil leaves if desired and serve warm.

Nutrition Facts

Serving size	(2508.4g)

Amount per serving	% Daily Value*
Calories	3389.5

Total Fat 248.0g	0%
Saturated Fat 101.4g	0%
Polyunsaturated Fat 10.9g
Cholesterol 905.9mg	0%
Sodium 5868.7mg	0%
Total Carbohydrate 111.3g	0%
Dietary Fiber 36.0g	0%
Total Sugars 55.2g
Protein 202.3g	0%

Vitamin D 116.7IU	0%
Calcium 3357.4mg	0%
Iron 18.4mg	0%
Potassium 4748.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.0%

Protein: 23.2%

Carbs: 12.8%