Eggplant Lasagna Recipe Low Carb Healthy

I love savory eggplant recipes, like my eggplant pizza, eggplant meatballs, stuffed eggplant, and eggplant rollatini. As much as I love traditional lasagna, I love this noodle-free version way more. My eggplant lasagna recipe uses the best parts of lasagna (hello, meat sauce and gooey melted cheese) but with a fraction of the carbs.

Why I love this recipe

Deceptively healthy. Each slice gives you protein, fiber, and healthy fats. Plus, it’s naturally gluten-free and low in carbs AND calories. An easy way to jazz up eggplant. Cooking with eggplant can be cumbersome, but I’ve perfected it in this recipe. My secret? Roast the eggplant slices before assembling the lasagna. Goodbye watery eggplant! Simple ingredients. There are zero swaps or hard-to-find ingredients in this recipe. Instead, I only use simple, wholesome ingredients.

Ingredients needed

Eggplant. Choose an eggplant that’s firm on the outside with minimal bruising. The softer the eggplant is, the harder it will be for the lasagna to hold together. Salt. To sprinkle over the eggplant and draw out moisture. Olive oil. For sautéing the beef. If you use a fattier cut of ground beef, you can skip the added oil. Ground beef. I used lean ground beef, but you can use any type of beef you prefer. Marinara sauce. Skip the expensive store-bought variety and make my pomodoro sauce or sugo (which works perfectly for this!). Italian seasonings. For the Italian flavor, of course!

For the cheese filling:

Ricotta cheese. Aim to use good quality full-fat ricotta cheese. Alternatively, you can use full-fat cottage cheese. Avoid low-fat varieties as they tend to add water to compensate. Cheddar cheese. Or any fully flavored shredded cheese of choice. Frozen spinach. Thawed and with its excess liquid squeezed out. Egg. To thicken the filling. Mozzarella cheese. To layer and top the lasagna. Fresh basil. To serve.

How to make eggplant lasagna

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Don’t skip salting the eggplant. If you think you’ll cut down on the sodium and skip this step, I highly suggest you don’t! Salting the eggplant is key to draining out the excess moisture and keeping the eggplant firm yet tender. Use a mandolin. Like with my zucchini lasagna, using a mandolin is the best way to guarantee even, thin eggplant slices. Cut the eggplant lengthways. So they make longer, more even layers. Make it in advance. This is a perfect make-ahead recipe! Simply let the meat sauce cool to room temperature, assemble it as directed, then cover it in foil and refrigerate for up to 3 days. Let it sit out at room temperature for 30 minutes before baking.

Storage instructions

To store: Leftover lasagna can be stored in the refrigerator, covered, for up to 5 days.

Add flavor. This lasagna is delicious as is, but you can add other elements to change the taste, like parmesan, garlic, roasted red peppers, or sautéed mushrooms. Make it spicy. Add a dash of red pepper flakes for a little extra heat. Swap the meat. I’m a sucker for a classic ground beef meat sauce, but you can use any type of meat you want, like ground turkey, sausage, or plant-based meat.

To freeze: Let the lasagna cool completely, then transfer it to freezer-safe containers and freeze for up to 6 months. Reheating: Reheat the lasagna in a preheated oven at 180C/350F for 10 minutes or microwave in 20-second intervals until warm.