Low Carb Eggplant Lasagna
Indulge in guilt-free comfort food with this Low Carb Eggplant Lasagna, a flavorful twist on the classic Italian favorite. This recipe swaps traditional pasta sheets for tender, grilled eggplant slices, creating a gluten-free and keto-friendly dish that's packed with rich, hearty flavors. Layers of savory ground beef simmered in a herb-infused tomato sauce are paired with creamy ricotta, melted mozzarella, and a hint of Parmesan for a melty, satisfying experience in every bite. Perfectly baked to golden-brown perfection, this crowd-pleasing lasagna is easy to prepare and ideal for weeknight dinners or special gatherings. Try this healthy, delicious alternative and savor all the indulgence without the carbs!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Cut the eggplants lengthwise into 1/4-inch thick slices. Lightly brush each side with olive oil and sprinkle with salt and pepper.
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.
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.
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.
Stir in the tomato sauce, oregano, and basil. Let simmer for 5-10 minutes, then remove from heat.
In a separate bowl, mix the ricotta cheese with the egg until well combined.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
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.
Repeat with another layer of the meat sauce, eggplant slices, the remaining ricotta mixture, and 1 cup of mozzarella cheese.
Top with the remaining meat sauce and sprinkle with Parmesan cheese.
Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 7311 mg | 318% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 65.5 g | ||
| Protein | 213.5 g | 427% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4076 mg | 314% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5008 mg | 107% | |
*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.
