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.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush eggplant slices with olive oil, season with salt, and roast for 15 minutes until tender. Set aside.
- In a skillet, cook ground beef with garlic until browned. Stir in marinara sauce and Italian seasoning. Simmer for 10 minutes.
- In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese.
- 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.
- 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.
Hey there 👋 I’m Danilo — a food enthusiast passionate about low carb cooking and healthy living.
I believe that eating well doesn’t have to be complicated — it just needs flavor, love, and real ingredients. 🍳
Here, I share easy, low carb recipes made for real life — simple, satisfying, and full of taste. Let’s make healthy food something you actually crave!
