I Lost My Noodles Low Carb South Beach Eggplant Lasagna
Indulge in the rich, cheesy goodness of "I Lost My Noodles Low Carb South Beach Eggplant Lasagna," a guilt-free twist on a comfort food classic! This low-carb, gluten-free recipe swaps traditional pasta for tender, roasted eggplant slices, making it perfect for those following a keto or South Beach diet. Layered with creamy ricotta, melty mozzarella, and a robust marinara sauce, plus optional seasoned ground turkey or beef, this dish boasts bold flavors and hearty textures without the carb overload. Topped with golden, bubbly cheese and fresh basil, it’s as visually stunning as it is delicious. Ready in just over an hour, this healthier lasagna is a weeknight win or a crowd-pleaser for gatherings. Ideal for anyone seeking a low-carb lasagna alternative, this recipe is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 large Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1.5 cups Ricotta cheese
- 0.5 cups Parmesan cheese, grated
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 2.5 cups Marinara sauce (low sugar)
- 1 pound Ground turkey or beef (optional)
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides of the slices with a bit of salt and let them rest for 15 minutes to draw out moisture.
Pat the eggplant slices dry with paper towels, then brush both sides lightly with 2 tablespoons of olive oil.
Place the eggplant slices on a parchment-lined baking sheet and roast in the oven for 15 minutes, flipping halfway through, until softened. Set aside to cool.
If using ground turkey or beef, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the meat, cook until browned and fully cooked, then drain excess fat. Stir in 1 cup of marinara sauce and set aside.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, garlic powder, and Italian seasoning. Mix until well blended.
Spread a thin layer of marinara sauce (about 1/2 cup) at the bottom of a 9x13-inch baking dish.
Place a single layer of roasted eggplant slices over the marinara sauce. Top with 1/3 of the ricotta mixture, 1/3 of the ground meat mixture (if using), and 1/2 cup of shredded mozzarella.
Repeat layering: marinara sauce, eggplant, ricotta mixture, ground meat (if using), and mozzarella cheese, until all ingredients are used, ending with a layer of marinara and mozzarella on top.
Cover the baking dish with foil and bake in the oven at 400°F (200°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.8 g | 266% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 8692 mg | 378% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 77.2 g | ||
| Protein | 246.7 g | 493% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 3281 mg | 252% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 7406 mg | 158% | |
*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.
