Low Carb Eggplant Lasagna Recipes

EGGPLANT LASAGNA RECIPE

Steps:

• Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
• Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
• Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
• While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
• Remove the eggplant from the oven. Lower the heat to 375 degrees F.
• Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
• Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
• Let the lasagna rest for 10 minutes before cutting and serving.

LOW CARB EGGPLANT LASAGNA ROLL-UPS

Steps:

• PREP: Preheat the oven to 375ºF. Line two baking sheets with parchment paper and place the sliced eggplants in a single layer on the baking sheets. When the oven is preheated, bake for 10 minutes. Leave the oven on as we'll need to bake the rolls.
• MEAT: While the eggplant is baking, heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground beef and crumble the meat using a wooden spoon. Cook for 2 minutes, then add the tomato paste and season with the garlic powder, salt, onion powder, oregano, crushed fennel, red pepper flakes, black pepper, ground nutmeg, and stir to combine, let cook for 3 minutes or until the ground beef is cooked through and browned. Turn off the heat, and remove the mixture to a large bowl, and let cool completely. You can also do this part 1-2 days in advance to make prep easier for weeknights!
• CHEESE MIX: Once the meat mixture is cooled, stir in the ricotta cheese, 1 cup shredded mozzarella, parmesan, parsley, and basil. Taste and adjust with additional salt if needed, then stir in the egg yolk. In a 9x13 baking dish or in the dutch oven you used earlier, pour ½ of the marinara sauce and spread it out in an even layer. If you like more sauce or need it to serve with veggies, I suggest using a total of 3 cups, for less sauce, use a total of 2 cups (so here you'd use 1 cup and the other for topping)
• ROLL AND BAKE: Lay a slice of eggplant on a clean work surface, top with 2 tablespoons of the prepared meat and cheese mixture an inch above the widest part of the eggplant. Roll the space you left over the mixture and continue to roll all the way to the end. Place in the prepared baking dish with the open side down (so the dish holds it in place. And continue to repeat with the remaining eggplant slices. Top with the remaining marinara sauce, followed by the remaining ½ cup of mozzarella, cover and bake for 15 minutes. Remove the foil and allow to bake for an additional 10 minutes. Broil for the last minute if you want the top to be extra bubbly and golden. Let sit a few minutes, then top with additional parsley if desired and serve.

EGGPLANT LASAGNA

Steps:

• Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
• Arrange sliced eggplant in a single layer on the 2 sheet pans-if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
• Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans' positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
• In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
• Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

LOW-CARB EGGPLANT LASAGNA

Steps:

• Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
• Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
• In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 3 and 4. They are very important to avoid the lasagna becoming too soupy.
• In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
• In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
• Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
• Top with the sauce, mozzarella, and Parmesan.
• Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.

KETO EGGPLANT LASAGNA

Steps:

• Slice eggplant into ¼" slices. Generously cover with salt and let sit in a strainer about 30 minutes. Rinse well and dab dry. Spray with olive oil spray.
• Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans), season with oregano, and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
• Meanwhile, brown ground beef with Italian seasoning in a pan. Drain fat. Add 2 cups pasta sauce and 1 cup water. Simmer 15 minutes or until thickened.
• Combine all cheese mixture ingredients except mozzarella cheese in a separate bowl.
• Place ½ cup tomato sauce in the bottom of a 9x13 pan. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
• Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining eggplant. Cover with mozzarella cheese.
• Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
• In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
• Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
• Bake for 45 minutes, until cheese is fully melted.
• Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
• Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
• Serve garnished with fresh basil.
• Enjoy!

EGGPLANT LASAGNA RECIPE

Steps:

• Slice eggplant into thin slices about ¼" thick. Generously sprinkle with salt and rest in a strainer for about 30 minutes. Rinse well and pat dry with paper towel. Spray with olive oil spray.
• Preheat oven to 400°F and line a pan with parchment paper. Arrange eggplant slices evenly on pan and sprinkle with oregano. Bake eggplant for 30 minutes, flipping after 15 minutes. Remove eggplant from oven and reduce heat to 350°F for the lasagna.
• While eggplant is cooking, brown ground beef with Italian seasoning in a pan and drain fat. Add 2 cups pasta sauce and 1 cup water. Simmer for 15 minutes.
• Combine all cheese mixture ingredients, except mozzarella, in a separate bowl.
• Place ½ cup tomato sauce in the bottom of a 9×13 pan. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
• Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining ⅓ eggplant. Cover with mozzarella cheese.
• Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Rest for 15 minutes before serving.

ZUCCHINI EGGPLANT (AUBERGINE) LOW-CARB LASAGNA

Steps:

• Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your "noodles". It's time-consuming, but it's SO worth it!
• In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.
• Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.
• Preheat oven to 375°F.
• Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.
• Repeat.
• Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes.