Low-Carb Eggplant Lasagna

In recent years, low-carb diets have surged in popularity, celebrated for their potential to support weight loss, stabilize blood sugar levels, and enhance overall health. As more people seek to adopt healthier eating habits, they are turning to innovative alternatives to traditional high-carb foods. Among these alternatives, eggplant has emerged as a star ingredient, particularly in recipes that aim to replicate the comforting, hearty feel of pasta dishes without the carbs.

Discover the delicious world of low-carb cooking with this Heavenly Low-Carb Eggplant Lasagna recipe. This satisfying dish cleverly replaces traditional lasagna noodles with nutrient-rich eggplant, making it a perfect option for anyone looking to cut down on carbs without sacrificing flavor. Filled with hearty meat sauce, creamy cheeses, and baked to perfection, this lasagna is both healthy and indulgent. Try this guilt-free comfort food that's sure to impress your family and friends.

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Ingredients

2 medium eggplants, sliced lengthwise into 1/4 inch thick pieces

1 pound ground beef (or Italian sausage, if preferred)

1 small onion, finely chopped

3 cloves garlic, minced

24 oz marinara sauce (look for low-sugar options)

15 oz ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions

Prepare the Eggplants:

- Preheat your oven to 400°F (200°C).

- Lay the sliced eggplants on a baking sheet, sprinkle with salt, and let them sit for about 15-20 minutes. This helps to draw out excess moisture and bitterness.

- Rinse the slices and pat them dry with paper towels. Lightly brush both sides of the eggplant slices with olive oil and place them on a clean baking sheet. Roast in the preheated oven for about 15-20 minutes until tender and slightly golden.

Cook the Meat Sauce:

- In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the chopped onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).

- Add the ground beef (or sausage) to the skillet. Cook until browned and cooked through, breaking it up with a spatula as you go (about 5-7 minutes). Drain excess fat if necessary.

- Pour in the marinara sauce, stirring to combine. Add oregano, basil, salt, and pepper. Allow the sauce to simmer on low for about 10 minutes.

Prepare the Cheese Mixture:

- In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and half of the grated Parmesan cheese. Add a pinch of salt and pepper. Mix well until combined.

Assemble the Lasagna:

- In a 9x13 inch baking dish, start by evenly spreading a layer of the meat sauce on the bottom.

- Next, layer half of the roasted eggplant slices over the sauce.

- Spread half of the ricotta cheese mixture over the eggplant, followed by another layer of meat sauce.

- Repeat the layers: remaining eggplant, ricotta mixture, and finish with the remaining meat sauce on top.

- Sprinkle the remaining mozzarella and Parmesan cheese on the top layer.

Bake:

- Cover the dish with aluminum foil (avoiding contact with the cheese) and bake in the preheated oven for 25 minutes.

- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Cool and Serve:

- Let the lasagna sit for about 10-15 minutes before slicing to allow it to set up a bit.

- Garnish with fresh basil if desired, and enjoy your low-carb eggplant lasagna!

Prep Time, Total Time, Servings: 25 minutes | 1 hour | 6 servings