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close up of slice of eggplant lasagna on gray plate
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5 from 1 vote

Eggplant Lasagna

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.
Prep Time30 mins
Cook Time30 mins
Resting Time15 mins
Total Time1 hr
Course: Dinner
Cuisine: Italian
Servings: 8
Calories: 340kcal


Eggplant Noodles

  • 2 eggplants (sliced ¼- ⅓ 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
  • ¼ teaspoon fennel seeds (crushed double it if you love fennel!)
  • ¼ teaspoon salt
  • 22 oz jar of pasta sauce (650 mL; use low carb if you are keto)

Ricotta mixture

  • 17 oz light ricotta (500 g; any extra liquid discarded)
  • 1 egg
  • ¼ teaspoon salt
  • 2 cups loosely packed spinach (chopped)


  • 2 cups shredded mozzarella cheese


Eggplant Noodles

  • 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.

Ricotta Mixture

  • Stir together the ricotta, egg, salt, spinach and basil in a large bowl.

Assemble Lasagna

  • 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.


Serving: 1/8 of batch | Calories: 340kcal | Carbohydrates: 15g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 97mg | Sodium: 805mg | Potassium: 360mg | Fiber: 5g | Sugar: 9g