Low-Carb Eggplant Lasagna

Discover a delicious low-carb twist on a classic favorite with this Heavenly Low-Carb Eggplant Lasagna. By replacing traditional pasta with roasted eggplant, this recipe offers a flavorful and satisfying option for those looking to enjoy comfort food without the carbs. Packed with nutritious ingredients and rich in antioxidants, this lasagna is not only delicious but also contributes to healthier eating. Follow step-by-step instructions to create a hearty meal that everyone will love.

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Ingredients

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

1 pound ground beef (or Italian sausage for a flavor twist)

1 small onion, finely chopped

3 cloves garlic, minced

24 oz marinara sauce (opt for low-sugar varieties)

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 leaves, for garnish (optional)

Instructions

Prepare the Eggplants:

- Preheat your oven to 400°F (200°C).

- Arrange the eggplant slices on a baking sheet and sprinkle generously with salt. Let them rest for about 15-20 minutes to draw out moisture and remove bitterness.

- Rinse each slice under cold water to remove excess salt, then pat dry with paper towels. Brush both sides lightly with olive oil and transfer to a clean baking sheet. Roast in the preheated oven for 15-20 minutes, or until the slices are tender and lightly golden.

Cook the Meat Sauce:

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

- Add the ground beef (or Italian sausage) to the skillet. Cook, breaking it apart with a spatula, until fully browned—approximately 5-7 minutes. Drain any excess fat if needed.

- Pour in the marinara sauce, stirring well to combine. Sprinkle in the dried oregano, dried basil, salt, and pepper. Let the sauce simmer gently on low heat for 10 minutes to blend the flavors.

Prepare the Cheese Mixture:

- In a mixing bowl, combine the ricotta cheese, large egg, 1 cup of mozzarella cheese, and half of the grated Parmesan cheese. Season with a pinch of salt and pepper. Mix thoroughly until well blended.

Assemble the Lasagna:

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

- Layer half of the roasted eggplant slices over the sauce.

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

- Repeat the layering process: add the remaining eggplant slices, then the ricotta mixture, and finish with the last portion of meat sauce.

- Top the final layer with the remaining mozzarella and Parmesan cheese.

Bake:

- Cover the baking dish with aluminum foil, making sure it does not touch the cheese, to prevent sticking. Bake in the preheated oven for 25 minutes.

- Carefully remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and has formed a golden crust.

Cool and Serve:

- Allow the lasagna to cool for approximately 10-15 minutes before slicing; this helps it set and makes serving easier.

- Top with fresh basil leaves, if desired, to enhance the presentation and flavor.

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