Eggplant Lasagna
A hearty, low-carb take on a classic lasagna. Layers of tender eggplant and zucchini replace pasta, nestled with a savory beef and tomato sauce and creamy ricotta cheese. Perfect comfort food without the carbs.
For 4 servings
Prepare the vegetables.
- Preheat your oven to 400°F (200°C).
- Arrange the sliced eggplant on a baking sheet or in a colander and sprinkle lightly with salt.
- Let the eggplant sit for 15-20 minutes to draw out excess moisture, then pat dry with paper towels.
- Slice the zucchini lengthwise into planks.
TIPSweating the eggplant is crucial to prevent the lasagna from becoming watery.Make the meat sauce.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain any excess fat.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the crushed tomatoes, dried oregano, dried basil, and black pepper. Bring to a simmer.
- Reduce heat to low, cover, and let it simmer for at least 10 minutes for the flavors to meld.
Prepare the ricotta filling.
In a medium bowl, mix together the ricotta cheese, egg, and 1 tablespoon of the grated Parmesan cheese. Season with a pinch of salt and pepper.
Assemble the lasagna.
- Spread a thin layer of meat sauce on the bottom of an 8x8 inch baking dish.
- Arrange a single layer of eggplant slices over the sauce.
- Spread half of the ricotta mixture over the eggplant.
- Arrange a layer of zucchini planks on top of the ricotta.
- Spread half of the remaining meat sauce over the zucchini.
- Repeat with another layer of eggplant, the rest of the ricotta, and the remaining meat sauce.
- Sprinkle the shredded mozzarella and the remaining 1 tablespoon of Parmesan cheese evenly over the top.
Bake the lasagna.
- Cover the baking dish with foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
Rest and serve.
Let the lasagna rest for at least 10 minutes before cutting and serving. This helps it set and makes for cleaner slices. Garnish with fresh basil before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip salting the eggplant; it removes bitterness and excess water, resulting in a better texture.
- 2For a richer flavor, you can roast the eggplant and zucchini slices for 15 minutes before layering.
- 3Let the lasagna rest for at least 10 minutes before slicing to allow it to set properly.
- 4Use a mandoline for evenly sliced vegetables, which helps them cook at the same rate.
- 5Feel free to add a pinch of red pepper flakes to the meat sauce for a little heat.
Adapt it for your goals.
Vegetarian
Replace the ground beef with 1 pound of chopped mushrooms or a cup of cooked brown lentils for a hearty vegetarian version.
dairy freeDairy free
Use dairy-free ricotta, mozzarella, and parmesan alternatives. You can make a simple cashew-based ricotta at home.
high proteinHigh protein
Increase the lean ground beef to 1 full pound and use a full cup of part-skim ricotta cheese to boost the protein content.
quickQuick
Use a quality store-bought marinara sauce instead of making the meat sauce from scratch to save time.
Why this is on our healthy list.
Low in Carbohydrates
By replacing traditional pasta with eggplant and zucchini, this dish significantly reduces the carbohydrate count, making it suitable for low-carb and keto-friendly diets.
High in Protein
Lean ground beef and cheeses provide a substantial amount of protein, which is essential for muscle repair, satiety, and overall body function.
Rich in Fiber and Nutrients
Eggplant and zucchini are excellent sources of dietary fiber, vitamins, and minerals, supporting digestive health and providing essential nutrients.
Source of Antioxidants
Tomatoes are rich in lycopene, and eggplant contains nasunin, both powerful antioxidants that help protect your cells from damage.
Frequently asked questions
Yes, this version of eggplant lasagna is quite healthy. It's low in carbohydrates, high in protein, and packed with vegetables. Using lean ground beef and part-skim cheeses helps manage the fat content.