Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
This delicious eggplant lasagna with flavorful meat sauce is an amazing low-carb and gluten-free dish. Made with slices of eggplant, cheeses, hearty tomato sauce, and some herbs, this incredible eggplant lasagna is sure to impress even your pickiest eaters!
INGREDIENTS
1 large eggplant
6 c. Hearty Tomato Meat Sauce
2 c. full fat ricotta cheese
2 c. mozzarella cheese, shredded
1 c. Parmesan cheese, shredded
8 small fresh basil leaves, chopped
1 tablespoon dried oregano
HOW TO MAKE LOW CARB EGGPLANT LASAGNA WITH MEAT SAUCE
Step 1: Prepare the oven. Preheat it to 400 degrees. And using aluminium foil, line a baking sheet.
Step 2: After cutting off the ends of the eggplants, slice them into ¼ inch lengthwise slices (total of about 10 slices).
Step 3: Brush with olive oil on both sides of each eggplant slice and sprinkle with a bit of salt and pepper. Place in the preheated oven and bake each side for about 7 minutes.
Step 4: Meanwhile, combine the ricotta, Parmesan, and basil in a large mixing bowl until well mixed.
Step 5: Into the bottom of an 8 x 13-inch baking dish, pour 2 cups of the sauce, spreading it on an even layer. Layer half of the eggplant slices over the sauce. Add a layer of half of the ricotta mixture on top, evenly spreading it across the dish. And sprinkle half a cup of mozzarella cheese over.
Step 6: Over the cheese, pour 2 cups of meat sauce. In an even layer, spread the meat sauce across the dish. On top, layer the rest of the eggplant slices followed by the second half of the ricotta mixture, then the other half cup of the mozzarella cheese.
Step 7: Add another layer of the rest of the 2 cups of meat sauce on top of the cheese. Spreading it again on the entire dish. Evenly sprinkle on top the rest of the 1 cup mozzarella cheese, then the oregano.
Step 8: Tent the dish with foil and place it in the oven. Bake for about 30 minutes. Uncover and broil for about 5 to 8 minutes on high. Remove from the oven and allow the lasagna to stand for at least 15 minutes before slicing.
Nutrition Facts:
Per Serving – Calories: 330 | Fat: 20g | Protein: 29g | Net Carbs: 9g
Ingredients
- 1 large eggplant
- 6 c. Hearty Tomato Meat Sauce
- 2 c. full fat ricotta cheese
- 2 c. mozzarella cheese, shredded
- 1 c. Parmesan cheese, shredded
- 8 small fresh basil leaves, chopped
- 1 tablespoon dried oregano
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. And using aluminium foil, line a baking sheet.
Step 2: After cutting off the ends of the eggplants, slice them into ¼ inch lengthwise slices (total of about 10 slices).
Step 3: Brush with olive oil on both sides of each eggplant slice and sprinkle with a bit of salt and pepper. Place in the preheated oven and bake each side for about 7 minutes.
Step 4: Meanwhile, combine the ricotta, Parmesan, and basil in a large mixing bowl until well mixed.
Step 5: Into the bottom of an 8 x 13-inch baking dish, pour 2 cups of the sauce, spreading it on an even layer. Layer half of the eggplant slices over the sauce. Add a layer of half of the ricotta mixture on top, evenly spreading it across the dish. And sprinkle half a cup of mozzarella cheese over.
Step 6: Over the cheese, pour 2 cups of meat sauce. In an even layer, spread the meat sauce across the dish. On top, layer the rest of the eggplant slices followed by the second half of the ricotta mixture, then the other half cup of the mozzarella cheese.
Step 7: Add another layer of the rest of the 2 cups of meat sauce on top of the cheese. Spreading it again on the entire dish. Evenly sprinkle on top the rest of the 1 cup mozzarella cheese, then the oregano.
Step 8: Tent the dish with foil and place it in the oven. Bake for about 30 minutes. Uncover and broil for about 5 to 8 minutes on high. Remove from the oven and allow the lasagna to stand for at least 15 minutes before slicing.
