More Keto Lasagna recipes
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Eggplant Lasagna with Meat Sauce – Low Carb, Gluten Free
- Total Time: 1 hour 20 minutes
- Yield: Makes 8 Servings
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
- 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
Sue says
I am making this today. Can you make it earlier in the day?
Jennifer A Gutierrez says
hi, I made this without meat and it was great, but my eggplant was so tough 🙁
Michael says
The flavors here are outstanding. The eggplant takes on the flavor of the dish and is nearly indistinguishable from "real" pasta, except perhaps for a bit of the mouthfeel/texture. This dish refrigerates extremely well and tastes just as good or even better the next day.
Nishu Chauhan says
Oh my! Hubby would love this! Pinning now! Thanks for sharing!!
Leah says
Help! i cut the eggplant the short way- will the recipe still work?
Karen says
I made this tonight and it came out delicious! Very easy to follow and to make!
Thank you
Sarah Burns says
I made this tonight and added garlic powder to the cheese mixture. This was a fabulous recipe! The eggplant was incredible. My husband who normally doesn't go for Italian food absolutely loved this -he was amazed at how good it was. Thanks!
Michelle says
Made this tonight and I can't believe how amazing this is!! The tomato meat sauce recipe is superb! I am a fan for life.
Lara says
I love lasagna and eggplant, and since going keto I haven't had either. So glad I found this recipe. I can't wait to try it!
lisa stevenson says
Im making this tonight
Cheers
Lisa