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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
- 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