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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
Dave says
Very tasty - didn’t even miss the pasta
Cas says
I was so in the mood for Italian tonight, found this recipe and made it. It more than hit the spot! It is absolutely delicious. Thank you so much for posting. It's a keeper!
Marie says
I did this recipe today with some variations. I used ground mild Italian sausage together with ground beef to make my sauce. The flavor was fantastic. Also I used Palmini Lasagna Sheets instead of Eggplant. Oh my God, this lasagna was sooo delicious!
PAULA D says
this was so delish, thank you for this recipe 🙂
Laurie C. says
The whole family, even the eggplant haters, loved this.
Yolanda F. Del Rio says
We are having your lasagna for dinner, the meat sauce came out perfect . I did not have enough eggplant, used grilled zucchini for the second layer
Merja says
OMG! Reading this and salivating’ must make! Until I read it has 99 net Carbs!!! Obviously I need new glasses!! 🤪Thank you for great recipes!!
Kyndra Holley says
It is 9g
Libby Sartain says
This recipe didn't work for me. Maybe because I used cottage cheese instead of ricotta. It was a big soupy mix. The eggplant sort of disintegrated! I am going to turn the left overs into a sauce and server over spiralized zucchini, because the flavor was excellent.
Kyndra Holley says
Yes, cottage cheese would definitely make it too watery. I hope you try it again with ricotta. Glad you still enjoyed it!
Lynnie says
Excellent recipe.....everyone loved it!!!
Laurie-Anne Rocca says
Can this be frozen?