Low-Carb Eggplant Lasagna Recipe

This low-carb eggplant lasagna is a healthy alternative to traditional pasta dishes. It features layers of roasted eggplant, rich marinara sauce, and creamy cheese, making it a satisfying meal without the extra carbs.

The recipe is simple and can be prepared in under an hour, perfect for a weeknight dinner or meal prep. You can customize it with your choice of ground meat or additional vegetables.

Layers of Flavor

Low-carb eggplant lasagna presents a delightful twist on the classic Italian dish. With roasted eggplant serving as the foundation, this recipe layers rich marinara sauce and creamy cheeses, creating a satisfying meal that doesn't compromise on taste. The vibrant colors of the ingredients not only make it visually appealing but also enhance the overall dining experience.

Preparation Made Simple

Preparing this lasagna is straightforward and can be accomplished in under an hour. Start by slicing the eggplants and allowing them to sit with salt to draw out moisture, ensuring a perfectly tender texture. Roasting the eggplant slices brings out their natural sweetness, which beautifully complements the tangy marinara sauce.

Cheese Filling Delight

The cheese filling is where the magic happens. Combining ricotta with an egg and Italian seasoning creates a creamy layer that adds richness to each bite. This mixture pairs wonderfully with the melted mozzarella and the sprinkle of Parmesan that tops the dish, resulting in a harmonious blend of flavors.

Assembly of the Dish

Assembling the lasagna is a fun and creative process. Begin with a layer of marinara sauce at the bottom of the baking dish, followed by roasted eggplant slices, the ricotta mixture, and mozzarella. Repeat the layers until all ingredients are used, finishing with a generous layer of marinara and Parmesan on top.

Baking to Perfection

Baking the lasagna allows the flavors to meld beautifully. Cover the dish with foil initially to trap moisture, then remove it towards the end to achieve a bubbly, golden cheese topping. Letting the lasagna cool slightly before slicing helps maintain its structure, making it easier to serve.

Garnishing and Serving

For a fresh touch, garnish the lasagna with vibrant basil leaves just before serving. This not only adds a pop of color but also enhances the dish's aroma and flavor. Pair it with a small bowl of marinara sauce on the side for those who enjoy an extra dip, and enjoy a delightful meal that captures the essence of Italian cuisine.

Easy Low-Carb Eggplant Lasagna Recipe

This eggplant lasagna is made by layering roasted eggplant slices with marinara sauce, ricotta, mozzarella, and Parmesan cheese. It takes about 50 minutes from start to finish and serves 6 people.

Ingredients

• 2 large eggplants, sliced into 1/4-inch thick rounds
• 3 cups marinara sauce (store-bought or homemade)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Prepare the Eggplant: Preheat the oven to 400°F (200°C). Slice the eggplants and sprinkle with salt. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
2. Roast the Eggplant: Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20 minutes, flipping halfway through until tender and slightly golden.
3. Mix the Cheese Filling: In a bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper. Mix until smooth.
4. Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce on the bottom. Layer roasted eggplant, followed by the ricotta mixture, mozzarella, and more marinara. Repeat the layers, finishing with marinara and a sprinkle of Parmesan on top.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil if desired, and serve hot.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

• Servings: 6 servings
• Calories: 280kcal
• Fat: 18g
• Protein: 20g
• Carbohydrates: 10g

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