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Eggplant Lasagna in 2 ways

A low carb eggplant lasagna recipe (Gluten/Grain/Sugar/Nut Free)

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 426 kcal
Author Melanie

Ingredients

For both recipes:

  • 1 large eggplant sliced thinly or with a mandolin to use for noodles
  • 2 1/2 cups shredded mozzarella cheese or Daiya cheese or Omit all together
  • 2 1/2-3 cups ricotta cheese or dairy-free ricotta cheese

Filling option #1 Classic Lasagna:

  • 1 tbsp olive oil or oil for choice for cooking
  • 1 Onion Finely Chopped
  • 1 lb ground beef or spicy ground italian sausage
  • 1/2 Tsp of Pepper
  • 1 tbsp Italian seasoning blend
  • 1 tbsp Dried Basil
  • 1 tsp. garlic powder
  • 3/4 tsp. salt
  • 1.5 cups jarred tomato sauce

Filling Option #2 Spinach Artichoke Lasagna:

  • 1 Large Onion
  • 4 Tbsp of Butter. Ghee or Oil of choice
  • 2 Bags 12 oz/340 grams each of Frozen Artichoke Hearts
  • 1 Tsp. Salt
  • 1/2 Tsp of Pepper
  • 2 Tsp of Garlic Powder
  • 2 Tsp. Dried Parsley
  • 1 1/2 cups of frozen spinach
  • 1/2 cup of cream cheese Dairy Or Nondairy completely optional

Instructions

  1. Preheat the oven to 350.
  2. Slice eggplant thinly or with a mandoline in long strands or round disks. Set aside.
  3. To Make Filling Option #1 using Ground Beef or Italian Sausage:
  4. In a frying pan, saute ground beef and onion in olive oil. Add the Italian seasoning, garlic salt and pepper and cook until the liquid cooks down. Mix in tomato sauce and set aside.
  5. In a 9.5 x 9.5 in. baking dish lined with parchment paper, create a base eggplant layer with 1/3 of the eggplant. Add 1/3 of the meat , then 1/3 of the ricotta, sprinkle with black pepper, then 1/3 of the cheese. Repeat 3 times, topping with a layer of mozzarella cheese.
  6. Bake for 1 hour.
  7. For The Spinach Artichoke Filling Option:
  8. Saute the onions in the butter or oil for 5 minutes until translucent, stir in the frozen artichokes and saute over medium heat until lightly golden brown and cooked through. Add all the spices (salt, pepper, garlic powder and parsley and then stir in spinach. Once fully cooked the cream cheese can be stirred in. (Its totally optional and gives it more of a spinach artichoke dip kind of vibe- but the lasagna is delicious with or without it!) If you really want it to taste like spinach artichoke dip you can throw the mixture with the cream cheese into a food processor. But again- this is option. Its good either way.
  9. In a 9.5 x 9.5 in. baking dish lined with parchment paper, create a base eggplant layer with 1/3 of the eggplant. Add 1/3 of the artichoke spinach mixture , then 1/3 of the ricotta, then 1/3 of the cheese. Repeat 3 times, topping with a layer of mozzarella cheese.
  10. Bake for 1 hour.

Recipe Notes

Nutrition information per serving: Calories: 425 | Fat: 28g | Total Carbs: 8g | Net Carbs: 5g | Fiber: 2g | Sugar: 3g | Protein: 32g