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Amazing Low-Carb Eggplant Lasagna: A 1-Hour Crave-Worthy Meal

Low-Carb Eggplant Lasagna
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This low-carb eggplant lasagna recipe replaces traditional pasta with tender eggplant slices. It features rich meat sauce and layers of cheese for a hearty, comforting meal that fits a low-carb lifestyle.

Ingredients

Scale
  • 1 large eggplant, about 2 pounds, sliced 1/4-inch thick lengthwise
  • 2 tablespoons olive oil
  • 1 pound ground beef or Italian sausage
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1/2 cup water or beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 8 ounces mozzarella cheese, shredded

Instructions

  1. Preheat oven to 400°F (200°C). Arrange eggplant slices in a single layer on baking sheets. Brush both sides with olive oil. Bake for 15-20 minutes, flipping halfway, until softened and lightly browned. Set aside.
  2. While eggplant bakes, prepare the meat sauce. In a large skillet or Dutch oven, brown ground beef or sausage over medium-high heat. Drain excess fat.
  3. Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in crushed tomatoes, tomato paste, water or broth, oregano, and basil. Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, or up to an hour, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, and fresh parsley. Mix well and season with salt and pepper.
  6. Reduce oven temperature to 375°F (190°C).
  7. To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish.
  8. Arrange a layer of baked eggplant slices over the sauce.
  9. Spread half of the ricotta mixture over the eggplant.
  10. Top with a layer of meat sauce, then sprinkle with half of the shredded mozzarella cheese.
  11. Repeat the layers: eggplant, remaining ricotta, meat sauce, and then top with the remaining mozzarella cheese. Sprinkle with extra Parmesan cheese if desired.
  12. Bake for 30-35 minutes, or until bubbly and the cheese is golden brown.
  13. Let the lasagna rest for 10-15 minutes before serving to allow it to set.

Notes

  • Salting and draining the eggplant before baking is optional but can reduce excess moisture.
  • You can prepare the meat sauce a day ahead to save time.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This recipe freezes well. Assemble the lasagna, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Nutrition

Find it online: https://flavorvista.com/low-carb-eggplant-lasagna/