This cheesy low carb eggplant lasagna is prepared with delicious layers of meat tomato sauce, mozzarella cheese and roasted eggplant slices. A truly scrumptious and very healthy dish for any weekday meal!
Suitable for lunch or dinner this amazing lasagna is so easy to prepare and so delicious, all without the carbs from pasta.
Easy lasagna without noodles
This easy dish is a low-carb version of the typical Italian lasagna. In this recipe the layers that are normally made with pasta are replaced with slices of grilled eggplants to make it even lighter, but no less delicious.
The sauce is made with fresh tomatoes but it can also be made with canned tomato sauce, you can use any kind or brand you prefer, like marinara sauce, Italian tomato sauce, etc.
Eggplant Lasagna Recipe + VIDEO
Prepare the tomato sauce
- In a medium saucepan place the tomatoes, add enough water to cover them then place the pan over high heat. As soon as the water starts to boil, turn off the heat and cover.
- Let the tomatoes sit for about 10 minutes or until the water has cooled slightly and the tomatoes can be handle with bare hands.
- Peel the tomatoes, put them in a blender and add half a cup of the cooking water. Blend until a smooth sauce is obtained. Set aside.
Prepare the bolognese sauce
To prepare the bolognese sauce for this eggplant lasagna recipe, peel the shallots and chop them finely (read notes). Peel the garlic and chop it too.
In a saucepan, heat a little oil over medium-low heat and fry the shallots and garlic for 2 minutes.
Add the meat, season and cook over high heat until is not longer pink. Add the tomato sauce, mix and then add 2 cups of water. Bring to a boil and cook for about 1 hour or until the sauce has reduced by half at least.
Adjust salt and pepper. Turn off the stove and add the dried oregano, mix well and set aside.
Grill the eggplants
Wash the eggplants and cut them into thin 3/16″ (0.5cm) slices. Grill them on a grill on the stove brushing them with a little olive oil and over moderate heat.
Assemble
Grease a baking dish with olive oil. Put a layer of eggplants and cover well with the meat sauce.
Add some mozzarella, sprinkle with parmigiano and top with another layer of eggplant. Repeat the steps until all ingredients are gone, finishing the last layer with mozzarella and parmigiano.
Bake
Preheat the oven to 390°F / 180°C. Cover the dish with foil and bake for 30 minutes. Uncover and keep baking until the cheese on top is bubbling and lightly browned.
How To Serve
This Eggplant Lasagna can be served as it is, especially for those who follow a low-carbohydrate diet. But if you want to add a side, I suggest a fresh lettuce salad or some roasted veggies on the side.
If carbohydrates are not a problem, I recommend serving this dish with some slices of this delicious homemade bread, I assure you that you will love it!
How To Store Low Carb Eggplant Lasagna
If you got some leftovers of this eggplant lasagna recipe, you can leave them in the same baking dish where you made it. Just cover the lasagna with cling film and keep it in the refrigerator for up to 3 days.
To reheat it, you can simply put it in the oven at 390°F/ 200°C from 10 to 15 minutes.
Also, this low carb eggplant lasagna is perfect for freezing. You can place it in a freezer-safe container with lid and store it for up to two months.
To defrost it, I suggest to transfer it to the fridge and let it thaw overnight. The lasagna will be ready to heat up the next day for lunch or dinner.
Watch How To Make It
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Eggplant Lasagna
Ingredients
- 2.2 lb eggplants
- 10 oz mozzarella cheese
- 1 cup parmigiano cheese (grated)
For the meat sauce
- 1.1 lb ground pork meat
- 1 â…“ lb fresh tomatoes
- 4 shallots
- 2 garlic cloves
- 2 Tbsp extra virgin olive oil
- 1 tsp dried oregano
- salt and pepper
Instructions
Prepare the tomato sauce
- In a medium saucepan place the tomatoes, add enough water to cover them then place the pan over high heat. As soon as the water starts to boil, turn off the heat and cover.
- Let the tomatoes sit for about 10 minutes or until the water has cooled slightly and the tomatoes can be handle with bare hands.
- Peel the tomatoes, put them in a blender and add half a cup of the cooking water. Blend until a smooth sauce is obtained. Set aside.
Prepare the bolognese sauce
- Peel the shallots and chop them finely. Peel the garlic and chop it too.
- In a saucepan, heat a little oil over medium-low heat and fry the shallots and garlic for 2 minutes.
- Add the meat, season and cook over high heat until is not longer pink. Add the tomato sauce, mix and then add 2 cups of water.
- Bring to a boil and cook for about 1 hour or until the sauce has reduced by half at least.
- Adjust salt and pepper. Turn off the stove and add the dried oregano, mix well and set aside.
Grill the eggplants
- Wash the eggplants and cut them into thin 3/16″ (0.5cm) slices. Grill them on a grill on the stove brushing them with a little olive oil and over moderate heat.
Assemble
- Grease a baking dish with olive oil. Put a layer of eggplants and cover well with the meat sauce.
- Add some mozzarella, sprinkle with parmigiano and top with another layer of eggplant. Repeat the steps until all ingredients are gone, finishing the last layer with mozzarella and parmigiano.
Bake
- Preheat the oven to 390°F / 180°C. Cover the dish with foil and bake for 30 minutes. Uncover and keep baking until the cheese on top is bubbling and lightly browned.
I’m on low carb intermittent fasting and this low carb eggplant lasagna is a lifesaver! I always have this whenever I crave lasagna, it’s a great alternative! It’s delicious, flavorful, and easy to make!