Low Carb Eggplant Lasagna

Savor the comforting flavors of Italian cuisine with this Low Carb Eggplant Lasagna—a wholesome, gluten-free alternative to the classic dish. Perfect for those seeking a keto-friendly option, this recipe replaces traditional pasta with tender, grilled eggplant slices, creating a lighter yet equally indulgent layered bake. A hearty meat sauce infused with aromatic oregano and basil pairs beautifully with creamy ricotta, melty mozzarella, and a sprinkle of Parmesan for a perfectly golden finish. Ready in just over an hour, this low-carb lasagna is ideal for weeknight dinners or meal prep, serving up all the rich and satisfying flavors of lasagna without the guilt.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large eggplant
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 pound ground beef
• 1 medium onion
• 3 garlic cloves
• 14 ounces tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 15 ounces ricotta cheese
• 1 large egg
• 2 cups mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the eggplants lengthwise into 1/4-inch thick slices. Lightly brush each side with olive oil and sprinkle with salt and pepper.

Step 3

Preheat a grill pan or large skillet over medium-high heat. Grill the eggplant slices in batches for about 2-3 minutes on each side until just softened and grill marks appear. Set aside.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent, about 3-4 minutes.

Step 5

Add the ground beef to the skillet, breaking it apart with a spoon, and cook until it’s browned and cooked through, about 6-7 minutes.

Step 6

Stir in the tomato sauce, oregano, and basil. Let simmer for 5-10 minutes, then remove from heat.

Step 7

In a separate bowl, mix the ricotta cheese with the egg until well combined.

Step 8

In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.

Step 9

Arrange a layer of eggplant slices over the sauce, then spread half of the ricotta mixture over the eggplants. Sprinkle with 1 cup of mozzarella cheese.

Step 10

Repeat with another layer of the meat sauce, eggplant slices, the remaining ricotta mixture, and 1 cup of mozzarella cheese.

Step 11

Top with the remaining meat sauce and sprinkle with Parmesan cheese.

Step 12

Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.

Step 13

Let the lasagna cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3005.1g)

Amount per serving	% Daily Value*
Calories	3474.1

Total Fat 243.7g	0%
Saturated Fat 106.4g	0%
Polyunsaturated Fat 6.9g
Cholesterol 1017.3mg	0%
Sodium 7310.8mg	0%
Total Carbohydrate 142.2g	0%
Dietary Fiber 44.7g	0%
Total Sugars 65.5g
Protein 213.5g	0%

Vitamin D 53.8IU	0%
Calcium 4075.8mg	0%
Iron 15.9mg	0%
Potassium 5007.8mg	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: 60.7%

Protein: 23.6%

Carbs: 15.7%