Jump to Recipe Print Recipe

Baked Eggplant Lasagna (No Pasta)

A hearty and delicious low-carb lasagna made with layers of roasted eggplant instead of pasta, filled with rich meat sauce and creamy cheese.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Eggplant Layers
  • 2 large eggplants sliced lengthwise into thin strips
  • 2 tbsp olive oil for brushing
Meat Sauce
  • 1 lb ground beef or ground turkey
  • 2 cups low-carb marinara sauce
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
Cheese Mixture
  • 1 cup ricotta cheese
  • 1 egg beaten
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated

Equipment

  • Baking Dish
  • Oven
  • Skillet

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush eggplant slices with olive oil, season with salt, and roast for 15 minutes until tender. Set aside.
  3. In a skillet, cook ground beef with garlic until browned. Stir in marinara sauce and Italian seasoning. Simmer for 10 minutes.
  4. In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese.
  5. Assemble lasagna: Layer roasted eggplant, meat sauce, ricotta mixture, and mozzarella in a baking dish. Repeat layers until ingredients are used, ending with mozzarella and Parmesan on top.
  6. Bake at 375°F (190°C) for 25 minutes, until cheese is melted and bubbly. Let rest 10 minutes before serving.

Notes

You can prepare the eggplant ahead of time and refrigerate. For a vegetarian version, skip the meat sauce and add sautéed spinach or mushrooms.