Eggplant lasagna is a low carb alternative to the real thing…you won’t miss the traditional lasagna noodles replaced with eggplant! Perfect to stock up the freezer for easy lunches or dinners.
Lasagna is one of my all-time favorite meals, but we don’t eat it that often since it’s so heavy. Ever since discovering Zucchini Noodle Lasagna, I’ve completely fallen in love with it all over again, and today’s Eggplant Lasagna is another great lighter way to enjoy lasagna!
Now this eggplant lasagna recipe is a bit more effort than my recipes normally are, but let me tell you: it’s so worth the effort!
Not only does it taste so similar to traditional lasagna, but leftovers keep incredibly well! We stocked up the freezer with single serving portions and look forward to it whenever we get to eat a slice.
Don’t forget to pin this post to save it for later!
We love this eggplant lasagna because
- it tastes so similar to traditional lasagna but is lighter
- it has 340 calories and 10 g net carbs per slice
- leftovers are SO GOOD! Possibly even better than the fresh lasagna.
How to make it
The important step for this low carb lasagna recipe is to prepare the eggplant slices carefully so you remove as much water as possible from them.
Prepare your eggplant ‘noodles’
- slice thinly- 1/4 to 1/3 of inch slices
- broil- spray with oil, season with salt, and broil for 3-4 min per side (all broilers vary so keep an eye on it!)
Get your lasagna sauce ready. You can skip this step and use jarred marinara sauce as a short cut!
- Sautee an onion & some garlic, then add 1 lb ground beef and cook through.
- Add a jar of marinara sauce, some seasonings, and cook for a couple of minutes.
Get your ricotta mixture ready
- Combine ricotta, spinach, salt and an egg
Shred some cheese
Assemble your lasagna!
- Spread sauce on the bottom of a casserole dish.
- Then layer your eggplant noodles.
- Top with ricotta mixture
- Sprinkle with cheese
To be honest, it doesn’t matter if you mix up the order. Just do your best and make sure to save some mozzarella for the top.
Bake, uncovered, for 30 minutes. Cheese will be nice and bubbly and melted.
Your lasagna will probably be a bit liquidy when it comes out, but as it cools, it should be less liquidy.
Does eggplant lasagna freeze well? Yes! I have tested this with fully cooked leftovers, and it freeze/thaws great. I suspect you could assemble the lasagna up to the point of baking and then freeze, however I have not tested this.
How do you reheat it? We portioned our leftovers right into meal prep containers and microwaved to reheat. However you could pop the whole lasagna back into the oven at 350°F for 30 minutes, or until warmed through completely.
Can I make this recipe vegetarian? Yes! Simply omit the ground beef from the sauce.
Help! My lasagna is watery! Eggplant lasagna is a bit more liquidy than a traditional lasagna thanks to the eggplant. Be sure you slice the eggplant thinly and season with salt before broiling. Broil the slices until golden brown. And remember that as the lasagna cools down, it will set up more and more.
Tips & equipment
- 2 eggplants (sliced 1/4- 1/3 inch thick)
- spray oil s & p
- salt & pepper
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 lb lean ground beef
- 1 teaspoon oregano
- 1/4 teaspoon fennel seeds (crushed double it if you love fennel!)
- 1/4 teaspoon salt
- 22 oz jar of pasta sauce (650 mL; use low carb if you are keto)
- 17 oz light ricotta (500 g; any extra liquid discarded)
- 1 egg
- 1/4 teaspoon salt
- 2 cups loosely packed spinach (chopped)
- 2 cups shredded mozzarella cheese
- Heat oven to broil.
- Place a wire rack over a baking sheet and arrange eggplant slices on the rack. (You may need to do this part in 2 batches to fit all of the eggplant slices).
- Spray both sides of eggplant slices with oil, and broil for 4 minutes per side (turn half-way through), or until lightly browned. Keep an eye on them as all broilers are different and you do not want to burn them!
- Reduce oven temperature to 375°F.
- Heat oil in a large non-stick pan over medium heat. Sautee onion for 7 or so minutes, until soft and translucent. Add 2 cloves garlic and cook for 1 more minute.
- Add lean ground beef and cook for 10 or so minutes, until cooked through and no pink remains. Drain the pan if necessary.
- Add the oregano, salt, crushed fennel seeds and pasta sauce, and cook for 2-3 more minutes until warmed through.
- Stir together the ricotta, egg, salt, spinach and basil in a large bowl.
- In a deep 9 X 13 inch baking pan, spread out 1 cup of the pasta sauce.
- Top with half of the lasagna 'noodles', followed by one third of the ricotta mixture, ¾ cup of shredded mozzarella, and one third of the remaining sauce.
- Repeat with two more layers, finishing with a sprinkling of mozzarella cheese.
- Bake uncovered for 30 minutes at 375°F.
- Store in a sealed container in the fridge for up to 4 days.
- Reheat until steaming hot in the microwave or pop the dish back in the oven at 350°F for 30 minutes or until heated through.
- Leftovers may also be frozen for up to 3 months.