Low Carb Eggplant Lasagna

This low carb eggplant lasagna is the best comfort food ever. Layers of eggplant, meat sauce, and cheese are baked until warm and bubbly. Just add salad!


  • 24 oz Rao's Pasta Sauce
  • 1 1/2 lbs ground beef
  • 1 teaspoon Italian seasoning

Eggplant Noodles

  • 2 large eggplants
  • olive oil spray
  • salt
  • 1/2 teaspoon oregano

Cheese Mixture

  • 10 oz ricotta cheese
  • 1 cup cottage cheese
  • 1 egg
  • 1 egg yolk
  • 1/2 cup cooked spinach squeezed dry
  • 2 cups mozzarella cheese
Low Carb Eggplant Lasagna #lasagna #lowcarb #maincourse


  1. Slice eggplant into 1/4" slices. Generously cover with salt and let sit in a strainer about 30 minutes. Rinse well and dab dry. Spray with olive oil spray.
  2. Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans) and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
  3. Meanwhile, brown ground beef with Italian seasoning in a pan. Drain any fat. Add 2 cups tomato sauce and 1 cup water. Simmer 15 minutes or until thickened. 
  4. Combine all cheese ingredients except mozzarella cheese in a separate bowl.
  5. Place 1/2 cup tomato sauce in the bottom of a 9x9 pan. Place 1/3 of the eggplant slices over the tomato sauce. Layer 1/2 cheese mixture, 1/2 meat mixture.
  6. Repeat with 1/3 eggplant, remaining cheese mixture, remaining meat mixture and finally remaining eggplant. Cover with mozzarella cheese.
  7. Bake covered for 30 minutes, remove foil and bake covered and additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.

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