Baked Low-Carb Eggplant Lasagna recipe: A Healthy Twist on Comfort Food

Do you love lasagna but want to keep it low-carb? This Eggplant Lasagna Recipe is the perfect solution! By using eggplant slices instead of pasta, you can enjoy all the flavors of lasagna without worrying about carbs. It’s a great choice for those on a keto-friendly diet, looking for gluten-free alternatives, or just wanting a delicious, healthy dinner option. Let’s dive into this easy and satisfying dish!

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Why Low-Carb Eggplant Lasagna Recipe?

Eggplant is a versatile vegetable that’s ideal for creating comfort food alternatives. Here’s why it works so well:

• Low in Carbs and Calories: Eggplant slices are a fantastic substitute for traditional pasta in a low-carb recipe like this one.
• Packed with Nutrients: Eggplant contains vitamins, antioxidants, and fiber.
• Great Flavour Partner: Their mild flavour pairs beautifully with marinara sauce, cheese, and seasonings.

How to make a keto eggplant lasagna recipe?

To make this keto eggplant lasagna, you’ll need the following:

Ingredients of low-carb eggplant lasagna

Eggplant Layers:

• 2 large eggplants, sliced thinly (about 1/4 inch thick).  

• Salt (to reduce moisture).  

• Olive oil.

Meat Sauce:

• 1 pound ground beef or turkey
• 1 small onion, chopped.  
• – 2 garlic cloves, minced.  
• – 1 cup low-carb marinara sauce (look for a keto-friendly option with no added sugars).  
• Seasonings: salt, pepper, basil, and oregano.  

Cheese Mixture

• 1 cup ricotta cheese.  

• 1 egg.  

• 1/2 cup grated Parmesan cheese.  

• 2 cups shredded mozzarella cheese

Instructions for baked low-carb eggplant lasagna recipe

Step 1: Prepare the Eggplant

1. Preheat the oven to 375°F (190°C).  

2. Lay the eggplant slices on a clean surface and sprinkle with salt. Let them sit for 15-20 minutes, then pat them dry to remove excess moisture.  

3. Brush slices with olive oil and bake for 15 minutes.  

Step 2: Make the Meat Sauce

1. Cook ground meat in a skillet over medium heat until browned. Drain the fat.  

2. Add onions and garlic, cooking until soft.  

3. Stir in marinara sauce and seasonings. Simmer for 5 minutes.  

Step 3: Cheese Mixture

1. Combine ricotta cheese, egg, Parmesan, and parsley in a bowl.  

Step 4: Assemble the Lasagna

1. Spread a thin layer of meat sauce at the bottom of a baking dish.  

2. Add a layer of baked eggplant slices, followed by ricotta mixture and mozzarella cheese.  

3. Repeat layers until all ingredients are used, ending with mozzarella.  

Step 5: Bake

1. Cover with foil and bake for 25 minutes.  

2. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.

How to make low-carb marinara sauce?

Homemade low-carb marinara sauce, perfect for your eggplant lasagna or any other keto-friendly dish:

low-carb marinara sauce ingredients:

• 1 can (14 oz) of crushed tomatoes (look for no sugar added or use fresh tomatoes, peeled and blended).  

• 2 tablespoons olive oil

• 2 garlic cloves, minced  

• 1/2 teaspoon onion powder (optional)  

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/4 teaspoon red pepper flakes (optional, for heat)  

• Salt and black pepper, to taste  

• 1/4 cup water or broth (optional, for desired consistency).  

Instructions for low-carb marinara sauce

1. Sauté Garlic: Heat olive oil in a medium saucepan over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant (be careful not to burn the garlic).  

2. Add Tomatoes: Stir in the crushed tomatoes. If using fresh tomatoes, blend peeled tomatoes beforehand and add them.  

3. Season the Sauce: Add onion powder, oregano, basil, red pepper flakes, salt, and black pepper. Stir well to combine the flavors.  

4. Simmer: Reduce heat to low and let the sauce simmer uncovered for 15-20 minutes, stirring occasionally. Add water or broth if you prefer a thinner consistency.  

5. Taste and Adjust: Taste the sauce and adjust the seasoning as needed—add more salt, pepper, or herbs to suit your preference.

Nutritional value of keto eggplant lasagna recipe

• Calories: ~280

• Carbs: ~10g

• Protein: ~22g

• Fat: ~18g

• Fiber: ~4g

• Net Carbs: ~6g

FAQs about baked low-carb eggplant lasagna

Can I make it vegetarian?

Yes, substitute the ground meat with vegetables like mushrooms, zucchini, or spinach.

Can I freeze eggplant lasagna?

Yes! Assemble the dish and freeze before baking. Add extra time when cooking from frozen.

What’s the best marinara sauce?

Look for low-carb marinara sauces that are sugar-free to keep the dish keto-friendly.

How do I avoid watery lasagna?

Salting and baking the eggplant slices before layering them is essential to reduce excess moisture.

How do I reheat leftovers?

Reheat individual servings in the microwave or bake the entire dish at 350°F (175°C) until warm.

Can I use alternative cheese?

Yes, swap ricotta with cottage cheese or mascarpone for a creamier texture. Dairy-free cheese also works for a vegan option.

Can I grill the eggplant instead of baking it?

Sure! Grilling adds a smoky flavor and works perfectly for the eggplant lasagna recipe.

How long do leftovers last?

Store leftovers in the fridge for 3-4 days in an airtight container.

What side dishes pair well with it?

A simple green salad, roasted broccoli, or garlic sautéed spinach are excellent choices.

Is this recipe good for meal prep?

Absolutely! Assemble it in individual portions, freeze, and reheat as needed.

With its layers of eggplant, rich meat sauce, and gooey cheese, this low-carb eggplant lasagna is a healthier version of your favorite comfort food. Whether you’re on a keto diet, need a gluten-free dinner, or simply want to enjoy a lighter twist on lasagna, this dish is sure to satisfy. Try it today, and enjoy every delicious, guilt-free bite!