Eggplant Lasagna
Ingredients
- 20 ozeggplant)
(about 1-2 eggplants depending on size; sliced lengthwise about 1/4"-1/2" thick - see notes below
- 2 tbspolive oil
- ¼ tspsea salt
- ¼ tspblack pepper
- 1 tspolive oil
- 2 clovesgarlic)
(minced
- 1 ½ lbground beef
- 1 tspsea salt
- ½ tspblack pepper
- 1 ½ cmarinara sauce)
(or more - see notes below
- 1 tbspitalian seasoning
- 8 ozricotta cheese
- ½ cgrated parmesan cheese
- 1 largeegg
- 2 cmozzarella cheese
Directions
Roasted eggplant
- 1
Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet.
- 2
Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
- 3
Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
Meat sauce
- 1
While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
- 2
Increase heat to medium-high and add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
- 3
Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
Cheese filling
- 1
While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
Assembly
- 1
Line the bottom of a large glass or stoneware baking dish (this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
- 2
Bake for 10-15 minutes, until the cheese on top is melted and golden.
Eggplant Lasagna
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About this Recipe
Looking for a truly satisfying, yet healthy and low-carb meal? This Eggplant Lasagna recipe is your answer, delivering all the comforting layers you love without the guilt of traditional pasta.
What sets this dish apart is the roasted eggplant base, carefully seasoned and baked to tender perfection. Sliced about 1/4"-1/2" thick and prepared with olive oil, sea salt, and black pepper, it replaces traditional noodles for a delicious, low-carb foundation. Each forkful combines savory beef marinara, creamy ricotta, and generous amounts of melty cheese for an incredibly rich experience.
Prepare for a hearty main course that truly satisfies. You'll experience the tender bite of roasted eggplant, perfectly complemented by a robust, savory beef marinara sauce made with ground beef, minced garlic, and Italian seasoning. The creamy ricotta, mixed with grated Parmesan and an egg, adds a luxurious texture, while the melted mozzarella creates an irresistible, gooey topping. This healthy, low-carb, and keto-friendly eggplant lasagna is a fantastic way to enjoy a comforting classic, proving you don't need pasta for a truly delicious meal.
This Eggplant Lasagna is wonderfully adaptable. While the recipe calls for 1.5 cups of marinara sauce, feel free to use more if you prefer a saucier lasagna. The specific thickness of the eggplant slices—1/4" to 1/2"—is key for structural integrity and texture; adjust slightly based on the size of your eggplants. The combination of ricotta, Parmesan, and mozzarella provides classic lasagna flavor, making it a versatile dish.
This hearty Eggplant Lasagna makes a fantastic main course for family dinners or a comforting weekend meal. Serve it on its own or alongside a light green salad for a complete and satisfying experience.