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Low Carb Eggplant Lasagna - A Cozy, Lighter Take on a Classic

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 large eggplants, ends trimmed and sliced lengthwise into 1/4-inch planks
  • 2 tablespoons olive oil (plus more for brushing)
  • 1 pound ground beef, turkey, or Italian sausage
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups low-sugar marinara sauce (store-bought or homemade)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon dried Italian seasoning or oregano
  • Salt and black pepper to taste
  • 1 1/2 cups whole-milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese
  • Fresh basil or parsley, chopped (for garnish)

Method
 

  1. Prep the oven and eggplant: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment. Lay the eggplant slices in a single layer, brush lightly with olive oil, and season with salt and pepper on both sides.
  2. Roast the eggplant: Bake for 15–20 minutes, flipping halfway, until the slices are soft and lightly browned. This step is key to reducing moisture. Set aside to cool slightly and lower the oven to 375°F (190°C).
  3. Make the meat sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds. Add the ground meat, break it up with a spoon, and cook until browned. Drain extra fat if needed.
  4. Season and simmer: Stir in marinara, red pepper flakes (if using), and Italian seasoning. Season with salt and pepper. Simmer 5–10 minutes to thicken slightly. You want a spoonable, not soupy, sauce.
  5. Mix the ricotta layer: In a bowl, combine ricotta, egg, 1/4 cup Parmesan, a pinch of salt, and a few grinds of black pepper. Stir until smooth.
  6. Assemble the first layer: Spread a thin layer of meat sauce in a 9x13-inch baking dish. Add a layer of roasted eggplant planks, slightly overlapping.
  7. Add cheese and sauce: Dollop and spread half of the ricotta mixture over the eggplant. Sprinkle with a third of the mozzarella. Spoon over a third of the meat sauce.
  8. Repeat the layers: Add another layer of eggplant, the remaining ricotta, another third of the mozzarella, and another third of the sauce.
  9. Top and bake: Finish with a final layer of eggplant and the remaining sauce. Sprinkle the rest of the mozzarella and the remaining 1/4 cup Parmesan on top.
  10. Bake covered, then uncovered: Cover the dish with foil (tent it so it doesn’t stick to the cheese) and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10–15 minutes, until the top is bubbly and lightly golden.
  11. Rest and garnish: Let the lasagna rest for 10–15 minutes so it sets and slices cleanly. Garnish with chopped basil or parsley before serving.