Low-Carb Eggplant Lasagna

Name: Low-Carb Eggplant Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian, European, Mediterranean
Ingredients: 3 eggplants, sliced into 12, 1/2 inch thick planks; Kosher salt; 3 Tbsp olive oil, divided; 1 pound ground turkey, beef or sausage; 1 24 oz jar marinara sauce; 1 16 oz container part-skim ricotta; 8 oz frozen chopped spinach, thawed and removed of excess water; 1 egg; 2 garlic cloves, minced; 1/4-1/2 tsp crushed red pepper flakes; 1 1/2 cup shredded mozzarella, divided; 1/2 cup grated Parmesan, divided; Basil for garnish

5 steps

Prep:30minCook:1h

This lasagna recipe uses eggplant slices instead of noodles and it’s so delicious you won’t even be missing those noods!

Updated at: Wed, 16 Aug 2023 21:09:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories579.1 kcal (29%)

Total Fat33.3 g (48%)

Carbs28.3 g (11%)

Sugars13.9 g (15%)

Protein44.3 g (89%)

Sodium1289.3 mg (64%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3eggplants

sliced into 12, 1/2 inch thick planks

kosher salt

3 Tbspolive oil

divided

1 poundground turkey

beef or sausage

1 x 24 ozmarinara sauce

jar

1 x 16 ozpart-skim ricotta

container

8 ozfrozen chopped spinach

thawed and removed of excess water

1egg

2garlic cloves

minced

¼ tspcrushed red pepper flakes

1 ½ cupmozzarella

shredded, divided

½ cupgrated Parmesan

divided

basil

for garnish

Instructions

Step 1

Preheat oven to 400 degrees. Season the eggplant slices on both sides generously with salt. You will need about 1 tsp of salt per eggplant. Let sit for 30 minutes or until beads of moisture appear on surface. Rinse well under cold water then pat dry with paper towels. Line two baking sheets with foil and lay the eggplant on top. Brush both sides with 2 Tbsp olive oil then bake until pliable, about 15-20 minutes. Reduce oven to 375 degrees.

Step 2

In a large skillet, add 1 Tbsp olive oil and cook the turkey until browned and cooked through. Add marinara and turn off heat.

Step 3

In a large bowl, add ricotta, spinach, egg, garlic, red pepper flakes, 1 cup mozzarella and 1/4 cup Parmesan. Mix until combined and season with salt and pepper if needed.

Step 4

Spray a 9 x 13 in baking dish with nonstick spray. Spread about 1/2 cup of the turkey/marinara mixture across the bottom. Lay 4-6 eggplant slices on top, overlapping a bit if needed. Spread 1/2 of the ricotta over the eggplant, followed by half of the remaining sauce. Repeat the layers again, ending with the sauce. Sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan on top and cover tightly with foil. Bake for 20 minutes covered then 15-20 uncovered, or until cheese is golden brown. You can also switch the oven to broil.

Step 5

Let cool for 5-10 minutes before slicing. Garnish with fresh basil.