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    Home » Recipes » Dinner Recipes

    Published: Sep 12, 2013 · Last Updated: Jun 22, 2022 by Kyndra Holley

    Low Carb Eggplant Lasagna

    This post may contain affiliate links

    Jump to Recipe·Print Recipe· 4.9 from 12 reviews

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    Eggplant Lasagna with Meat Sauce – Low Carb, Gluten Free


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.9 from 12 reviews

    • Total Time: 1 hour 20 minutes
    • Yield: Makes 8 Servings
    Print Recipe
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    Ingredients

    • 1 large eggplant
    • 6 cups Hearty Tomato Meat Sauce (get recipe here)
    • 2 cups full fat ricotta cheese
    • 2 cups mozzarella cheese, shredded
    • 1 cup Parmesan cheese, shredded
    • 8 small fresh basil leaves, chopped
    • 1 tbsp dried oregano


    Instructions

    1. Preheat oven to 400° Line a baking sheet with aluminum foil.
    2. Cut ends off eggplants and slice lengthwise in ¼ inch slices.  You should end up with about 10 slices total.
    3. Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper.  Bake about 7 minutes each side.
    4. In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.
    5. Pour 2 cups of sauce into the bottom of an 8x13 baking dish.  Spread into an even layer.  On top of the sauce, layer half of the eggplant slices.
    6. Layer on half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
    7. Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.  Layer the remaining eggplant on top of the sauce.
    8. Layer second half of the ricotta mixture, spreading evenly across the entire dish.  Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
    9. Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.
    10. Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish.  Sprinkle oregano on top of cheese.  Cover with foil and bake for 30 minutes.  Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting.

    Notes

    Per Serving - Calories: 330 | Fat: 20g | Protein: 29g | Net Carbs: 9g

    • Prep Time: 20 minutes
    • Cook Time: 1 hour

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

     
     

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Anonymous says

      February 14, 2025 at 6:43 pm

      Made mine with cottage cheese

      Reply
    2. Ali says

      October 29, 2024 at 11:50 am

      This was very good! Making it again tonight but with zucchini 🙂

      Reply
    3. James says

      September 30, 2023 at 3:03 am

      This is terrific. I have made this twice, it is a little daunting at first, I learned it's easier to prepare the meat sauce in advance. I wanted to use my mandeline to slice the eggplant, but it b sliced too thin. This recipe makes plenty, like 8 large servings. There is only two of us so I store them in 2 and single servings in freezer for subsequent meals. It remembers really well from the freezer in microwave.

      Reply
    4. Marlene says

      March 16, 2022 at 6:38 pm

      I’ve made this at least 4 times !!!! And everyone loves it
      Tonight I’ve decide to double the recipe

      Reply
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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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