Zucchini Eggplant Aubergine Low Carb Lasagna
Satisfy your comfort food cravings while staying low carb with this Zucchini Eggplant Aubergine Low Carb Lasagna! This wholesome, gluten-free twist on a classic Italian favorite swaps traditional pasta for thinly sliced zucchini and eggplant, creating a hearty dish that's brimming with flavor. Layers of tender vegetables, savory ground beef tomato sauce, rich ricotta, and gooey mozzarella cheese come together for a lasagna that’s as indulgent as it is nutritious. Perfect for meal prepping or serving up at family dinners, this recipe is packed with Italian-inspired spices and garnished with fresh basil for an added touch of freshness. With just 25 minutes of prep time and a carb-conscious approach, it’s the ultimate guilt-free comfort meal that doesn’t sacrifice flavor.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Eggplant (Aubergine)
- 3 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Onion
- 3 Garlic cloves
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese
- 2 cups Mozzarella cheese
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or sharp knife, slice zucchini and eggplant lengthwise into thin, even slices about 1/8 inch thick. Lay the slices on paper towels, sprinkle them lightly with salt, and allow them to sit for 15 minutes to release excess moisture. Pat them dry with a clean towel afterward.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally. Remove from heat and set aside.
In a medium bowl, combine ricotta cheese, the egg, and Parmesan cheese. Mix until smooth and creamy.
Lightly grease a 9x13-inch baking dish with 1 tablespoon of olive oil.
Assemble the lasagna: Spread a thin layer of meat sauce at the bottom of the dish. Place a single layer of zucchini slices over the sauce, followed by a layer of eggplant slices. Spread a layer of the ricotta mixture over the vegetables, followed by a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a top layer of meat sauce and mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15-20 minutes, or until the cheese is bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 8751 mg | 380% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 83.9 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3424 mg | 263% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 5955 mg | 127% | |
*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.
