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Eggplant Lasagna with Meat Sauce – Low Carb, Gluten Free
- Total Time: 1 hour 20 minutes
- Yield: Makes 8 Servings 1x
Ingredients
Scale
- 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
- Preheat oven to 400° Line a baking sheet with aluminum foil.
- Cut ends off eggplants and slice lengthwise in ¼ inch slices. You should end up with about 10 slices total.
- 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.
- In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.
- 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.
- Layer on half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
- 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.
- Layer second half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
- Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.
- 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
Sarah says
This was fantastic! Rarely do I make a recipe exactly as written, but with this, I did. The sauce is great, the balance of flavors is great. I will make this again and again. Thank you so much for putting lasagna back on the menu in my house!
Peace Love and Low Carb says
I am so happy you enjoyed it. Thanks for taking the time to come back and let me know. 🙂
Suzie says
i added mushrooms! was so good!!
Alyssa says
I made this last night- and wow. Everyone enjoyed it (even my 2 year old...who was excited we were having "pizza"...lol) I didn't make the meat sauce- I made my own sauce, with no meat (as it was meatless monday). This will probably go into our rotation of dinners for once every month or so. Thanks for posting!
Peace Love and Low Carb says
I love it when a recipes works out for the whole family. It makes for a much more harmonious meal. So happy you enjoyed it.
Michele says
I made this last night and it was AWESOME!! The whole family loved it! Thank you so much for your awesome recipes!!
Keryn says
OMG!!! this was delicious. Thanks for the recipe.
Margie says
I made this today and it was fantastic. The eggplant required a longer cooking time for my personal taste. I used organice grass fed beef for the first time and I was impressed. No nasty gristle that typically makes me never want to eat ground beef again...I will make it again and it will be an awesome recipe to play with.
Astrid says
bake for 30 min at 400 as well? thanks!!
Jennifer says
I made this tonight for dinner. I left the meat out and made it vegetarian. It was delicious! Thank you for your recipes!!
Anonymous says
How much Fiber would you say this recipe has? With and without the meat sauce?
Kyndra Holley says
I'm sorry but fiber is not something I track in my recipes. Do you use Myfitnesspal? If you added the ingredients into there, you could come up with the fiber content fairly easily. Hope this helps. Thanks
Biba says
I use a program called Cronometer at cronometer.com. It tracks all nutritional information and allows you to input custom recipes, It really helps!
Anonymous says
I made this recipe and it was delicious! I added a little spicy Italian sausage to my meat sauce to give it a kick. Next time I make it, I will remove all the eggplant skin because it can be a little harder to cut through. Also be sure to cut your eggplant slices thin enough that they get cooked fully. I might also consider adding some slices of zucchini in addition!
Julia says
I LOVE this recipe and have made it 3 times already. I've started adding sliced zucchini also and that gives the dish more structure IMHO. I also sometimes dice mushrooms and peppers into the meat sauce. Thank you for sharing this awesome recipe!