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Roasted eggplant is one of my favorite things to make during the summer, and I’m always finding new ways to incorporate it into full meals. One of my favorite ways is this keto eggplant lasagna recipe with ground beef and ricotta. If you’re worried that you’ll miss the noodles, don’t be. My low carb eggplant lasagna without noodles has all of the flavors of a great lasagna, I promise you won’t even miss the noodles one bit! And, learning how to make eggplant lasagna is super easy – not so different from the regular kind.
I really should have known how awesome low carb eggplant lasagna without noodles would be. After all, I’m a huge fan of using keto vegetables as stand-ins for starches in traditional comfort food recipes. From zucchini noodles alfredo to bacon cheeseburger soup to cauliflower mac & cheese, I’ve been doing that for a long time. (In fact, I have a whole guide on keto pasta alternatives that have many veggie options as replacements.)
During the summer, simple eggplant lasagna is the best way to enjoy those flavors and use seasonal produce at the same time. Give it a try even if you don’t like eggplant! The flavor of the eggplant is not strong with this preparation.
This keto eggplant lasagna recipe with meat sauce was originally published on August 19, 2017, and the post was republished in July 2020 to add process pictures and useful tips. I also changed the method a bit to make it easier to assemble. Here is one of the original photos, if you are curious:
What Is Eggplant Lasagna?
Low carb eggplant lasagna is just like regular lasagna, but with layers of roasted eggplant instead of the noodles. Who doesn’t love the Italian flavors of lasagna, right?
What does eggplant lasagna taste like?
Eggplant lasagna tastes very close to regular lasagna. The texture of the eggplant layer is just slightly different from pasta.
Layers of roasted eggplant, a beef and marinara sauce, and three cheeses and Italian seasonings… it’s a flavor combo that can’t be beat!
Is eggplant lasagna keto?
Yes, this simple eggplant lasagna recipe is keto friendly! Each filling serving has just 6 grams net carbs.
How To Make Eggplant Lasagna
The trick to keto eggplant lasagna is to make the layers in parallel. Roasting the eggplant, cooking the meat marinara sauce, and making the cheese filling can all be done in tandem. Then, it’s a matter of simply assembling the layers and baking.
Here’s how to make eggplant lasagna without noodles:
- Roast eggplant. Preheat the oven to 400 degrees F. Line and grease a baking sheet and arrange the slices in a single layer. Brush both sides with olive oil and season with salt and pepper. Roast the eggplant until soft.
TIP: To avoid any bitterness, make sure you choose small-to-medium eggplants that are firm to the touch. Huge ones, or those that are too soft, tend to be more bitter.
- Make meat sauce. While eggplant is roasting, heat oil in a large pan. Add garlic and cook until fragrant, then add ground beef and season with salt and pepper. Cook until browned, breaking apart with a spoon or spatula. Stir in marinara sauce and Italian seasoning and reduce heat to a gentle simmer.
- Make cheese filling. While the meat sauce simmers, mix together the ricotta cheese, Parmesan cheese, and egg in a small bowl.
- Assemble low carb eggplant lasagna. Now, you’ll alternate the layers…
Line the bottom of a 9×13 inch glass or stoneware casserole dish with a single layer of roasted eggplant slices…
Top with the ground beef marinara mixture…
Spread the ricotta mixture on top…
Sprinkle with shredded mozzarella cheese…
And repeat the layers again, with shredded mozzarella last.
- Bake. It’s done when the cheese is melted and golden. I like to top with a little fresh basil.
Low Carb Eggplant Lasagna Storage Instructions
Can you make baked eggplant lasagna ahead?
Yes, you can make this recipe for keto eggplant lasagna ahead.
You could prepare the layers ahead of time:
- Roast the eggplant
- Mix together the cheese layer ingredients
- Cook the meat sauce
Store these separately in the fridge for up to 4-5 days, then all you need to do is assemble and bake.
Alternatively, you can assemble the whole thing in advance as well, store in the fridge for 2-4 days, and just bake when ready. (I usually opt for this second option.)
How to store leftovers of healthy eggplant lasagna?
IStore this classic eggplant lasagna recipe in the refrigerator for 3-4 days.
Can eggplant lasagna be frozen?
Yes, you can freeze eggplant keto lasagna for 2-3 months.
If you are making it ahead, assemble the casserole as written but skip the last baking step. If you have leftovers you want to freeze, it’s fine to freeze those after baking, too.
Let it thaw overnight in the refrigerator before baking if you can. While baking from frozen is possible, it would take a very long time.
How to reheat keto eggplant lasagna
If you previously baked it, you can reheat low carb eggplant lasagna leftovers in a 350 degree F oven, or in the microwave, until heated through.
On the other hand, if it was pre-assembled but not fully baked, you’d heat it the same way as the original, at 400 degrees F. Keep in mind that cheese will burn if it’s in there for longer than 10-15 minutes, so you may want to reduce heat or tent the top with foil if you are baking it for longer to get it heated through.
What To Serve With Eggplant Lasagna
Eggplant lasagna is easily a complete meal in itself – that’s one of the things I love about it! But if you want to add something on the side, here are a few ideas:
- Avocado Caprese Salad – Make easy eggplant lasagna, then whip up this Caprese salad while
- Ratatouille – This is a great way to use up more seasonal summer veggies to go with your eggplant lasagna.
- Zucchini Noodle Salad – Super simple and refreshing!
- Caesar Salad – Skip the chicken and just serve it as a side salad.
- Keto Dinner Rolls – If you like a roll with your pasta-inspired meal, this hits the spot and is still low carb.
More Keto Lasagna Inspired Recipes
If you like this low carb eggplant lasagna recipe, you might also like some of these other ways to enjoy lasagna on keto:
- Lasagna Stuffed Peppers – Layers of lasagna stuffed into baked bell peppers. Yum!
- Zucchini Lasagna – You can make it the same way as eggplant lasagna, but use zucchini instead. This version features a pesto sauce.
- Cauliflower Lasagna – Another way to sneak a veggie into your keto lasagna.
- No Noodle Lasagna – Skip the noodles altogether and just include the other layers.
- Zucchini Roll Ups – These are like zucchini lasagna in the form of individual rolls. Great for portion control and so fun!
Tools To Make Keto Eggplant Lasagna:
Click the links below to see the items used to make this recipe.
- Meat Chopper – This masher breaks up ground meat super fast.
- Mandoline Slicer – This tool makes it easy to slice eggplant into sheets that will be uniform in thickness. (Plus, you’ll find so many ways to use it.)
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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Easy Keto Eggplant Lasagna Recipe
See how to make eggplant lasagna without noodles! This healthy, low carb keto eggplant lasagna recipe is easy comfort food, with simple ingredients + 20-minute prep.
Recipe Video
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PrintIngredients
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Meat Sauce
Roasted Eggplant
Cheese Filling
Cheese Topping
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Instructions
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Roasted Eggplant
-
Preheat the oven to 400 degrees F (204 degrees C). Line and grease a baking sheet.
- Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
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Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
Meat Sauce
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While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
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Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
Cheese Filling
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While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
Assembly
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Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
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Bake for 10-15 minutes, until the cheese on top is melted and golden.
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Recipe Notes
- Nutrition info is based on 85/15 ground beef and will also vary depending on which marinara sauce you use.
- For "saucier" lasagna, increase marinara to 2 cups instead of 1 1/2.
- For prettier lasagna, you can use two eggplants instead of one, and only use the center cut slices.
Serving size: 1/8 of entire recipe
Video Showing How To Make Eggplant Lasagna:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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102 Comments
Caterina
Maya, you are amazing! My Italian Mom would have been so impressed with your Eggplant Parmigiana, which I’ve made and tastes so much like hers! She, too, always salted and rinsed (and stacked) the eggplant for her Parmigiana. Since on Keto, I’m making your Lasagna next but wondering why you roast versus sweat the eggplant here? I’m real sensitive to the bitterness so does roasting remove that? If so, is roasting an option for your Parmigiana, also?
Thank you for all you do for us!
Wholesome Yum M
Hi Caterina, Thank you so much! If you are especially sensitive to the bitterness in eggplant, then you may still want to sweat it before using it in any recipes. Also, keep in mind the longer they sit on your counter, the more bitter they will become. Fresh eggplant is always best. Enjoy!
Ivy Breininger
Like every other recipe I have try, I LOVE IT!! Taste delicious!
SHARI J KATICH-ROGERS
Should we be draining the meat after cooking?
Wholesome Yum M
Hi Shari, This is really your preference. I do not drain the meat. See the image above to see how my sauce turns out. Draining the would make your sauce a little drier.
DIANE
I have made this recipe several times with different variations – but always delicious. I have made it with half turkey and half grass-fed beef. I use homemade marinara sauce from the tomatoes in my garden. I have roasted the eggplant on my grill (the best) and in the oven. I have doubled the ricotta cheese recipe and layered it as directed and like that I can be generous with the layers. It is one of my favorite recipes and now a regular.
Rosanne
Great recipes, when I did the meat sauce I added some extra veggies (carrots, céleri and green peppers). I also didn’t have ricotta cheese so used cottage cheese. Thanks, dh was happy to eat a supper without pasta…
Suz
I salted a pressed the eggplant for an hour to remove moisture and then grilled the slices so they didn’t get as soggy and used veggie sausage instead of meat. 10 out of 10 would make again!
Kelly
Another successful and delicious recipe from Wholesome Yum!! This is hands down fantastic and…. super easy to make, which makes it all the better.
Eva
I think this is the best homemade lasagne I have ever had. Absolutely did not need any noodles and the taste is amazing. Next time I will cut the eggplant a little wider as it shriveled down a lot when roasting and definitely 2 larger eggplants for the full 2 layers
Dale Olstinske
Made as directed, there was lot of liquid after cooking. Don’t know it was from eggplant or cheese, but I think this this needs an addition of something to soak up the water.
Maya | Wholesome Yum
Hi Dale, There shouldn’t be much liquid – just a little as shown in photos. If it was watery, the issue is likely that the eggplant needed to roast for longer in the beginning – this brings out and evaporates the extra moisture.
Diane
Can I make this ahead and freeze it
Wholesome Yum M
Hi Diane, Yes, you can!
Suzanne
This was a good recipe! I made a few tweaks, based on what I do when I make regular lasagna. I added about a teaspoon (you can use less) of nutmeg to the ricotta filling. It increases the carbs a little, but nutmeg brings out the flavor of the ricotta a bit more. I also chopped and quickly cooked in a 1/2 tsp of oil about 2 cups of packed fresh spinach (you could defrost a box of frozen spinach and use it instead). Once the spinach cooked down, I squeezed as much moisture out of the spinach as possible and then divided it up and used it as another layer in the lasagna. However, I think next time I’ll add it to the ricotta mixture – it’s too hard to spread separately. This also adds a tiny bit to the carb count. But I like one-dish meals, and this way I was still getting my greens.
While it’s fine to leave the eggplant skin on, I probably will take some of it off on the outside pieces so that you don’t need a knife to cut the eggplant once you’ve eaten everything else.
This was so satisfying! Thanks for a great recipe!
Melissa
I convinced my family to try it last night. It was awesome.
Diana Evans
Delicious! Will definitely make this again. I used havarti slices in place of the mozzarella- so good!
Ruth
I don’t like riccota cheese. Can I substitute small curd cottage cheese?
Wholesome Yum M
Hi Ruth, Yes, absolutely that will work!
Stephanie Walters
This is seriously one of the best low-carb/keto recipes I’ve ever made! So much so that my husband, who hates low-carb/keto, requested that I make it every week. I added Italian sausage to the ground beef so I don’t know how that alters the nutritional value, but it was delicious. And even better the next day, and the next!
Janine
This receipe is really good. My only criticism comes in the page layout of the website. It takes forever to find the actual measurements of the ingredients. Other than that, this is fab!
Wholesome Yum M
Hi Janine, Thanks for the feedback! The ingredient amounts are always located in the recipe card, which is accessible by a ‘jump to recipe’ button at the top of the page if you don’t want to read the post.
Niamh
This is one of my go to recipes for eggplant. My family loves it! I have made it multiple times this summer! Thank you!
Joycelin Kilgore
Amazing dish and so simple to make!
Lisa
Yum! That looks delicious!
Petegay Johnson
So, I tried my best but as usual was making too many keto meals at the same time and messed up my layers. Maya, what would be the nutritional impact if I used ground turkey instead of beef? Thanks
Wholesome Yum M
Hi Petegay, I’m not sure. You can enter the recipe into an online recipe calculator to get an accurate update on nutrition information when using turkey.
Lisa
That looks delicious!
Carol
Great recipe!
Mihaela
Best meal I had in my keto cruising! I started in July.
Angela
Thanks so much Maya for providing such detailed instructions for this delicious recipe. This is one of those dishes I will make over and over again! My husband absolutely loved it. I made it lasagna style, slicing the eggplant somewhat thinner than shown in the video and it turned out to be the perfect thickness for tenderness. I used only 1 lb of grass fed ground beef, replaced the marinara sauce with my favorite San Marzano Italian tomatoes and reduced the quantity of shredded mozzarella to 1 cup to reduce fat, carbs and calories. You will go back for seconds – guaranteed!
Beth
My husband and I enjoyed this recipe very much. The eggplant is so delicious from pre-baking that we didn’t miss the lasagna noodles at all.
Doris Poore
This lasagna was delicious! I did double the amount of garlic but that was it. My husband loved it. He gave it a two thumbs up!
Nellie Tracy
This is delicious. Such a great weeknight dinner for my family!
Allison
Delicious! I actually prefer this over lasagna with pasta. Thanks for sharing!
Deanna
I have made this twice and loved it!
Effie
I made this without the cheese filling. I do not like ricotta cheese. I layered the eggplant on the bottom , added meat sauce and then shredded Cheese. I sprinkled some Parmesan cheese as well. Then repeated using all the remaining ingredients. It turned out for good and my husband loved it!!
MIRANDA Erwin
Can this be frozen? If so, should I bake 1st then freeze or just freeze it.
So easy to make
Wholesome Yum M
Hi Miranda, Yes, you can freeze this recipe. You can do it both ways – see the post above for freezing details.
Donna L
This sounded so good that even though I didn’t have ground beef defrosted, I made it anyway with meatless sauce & baby spinach instead! I also didn’t put it in a 9×13 dish. I opted for a lasagna pan that has 3 (12 & 1/2″ x 3″) troughs to make 3 individual lasagna (you can make 3 altogether different ones at the same time) so I’ll cut each in 1/2 horizontally to make 6 and freeze 5 for work lunches with side salads or meatballs.
Gussie
Hello, I hope you’re doing great, thanks for the recipe.
One question, can I replace the ricotta cheese with cottage cheese?
And if I replace it can I mix the cottage cheese with the egg and Parmesan cheese?
Wholesome Yum M
Hi Gussie, Yes you can use cottage cheese in place of the ricotta. Cottage cheese is not as low in carbs as ricotta is, so it will impact the final nutrition of the dish. Yes, you can use an egg, parmesan cheese, and cottage cheese together. Enjoy!
Dalynn
O..M…G!!! I just made this tonight and it was FANTASTIC!!! The only thing I’ll change next time is have a little larger eggplant or buy two! Other than that I follow recipe exactly. It went together really quickly and easily. Thanks so much for this awesome recipe!!
Brittani
This was amazing! The only thing I had to change was, because of current events, I could only find 1 pound of mild ground Italian sausage… Everything else I did by the book, and it turned out great.
Melissa Burden
Just made this tonight. Two large pans. One for my son and his three roomies and one for my fiancee and I. All of us agree that it is actually better then regular lasagna. No pasta needed! Thank you (:
Transplant west
No recipe in this link- paleo zucchini lasagna.
Wholesome Yum M
Hi Transplant West, The link is working now. Thanks!
Kaye Kramer
I made this keto eggplant parm last night and it was awesome! I changed the recipe slightly by adding mozzarella in with the ricotta and parmesan, I also used 2 Cups of sauce and layered the eggplant randomly to make it more like a casserole. But otherwise followed everything and it was delicious! Since cutting down on carbs I have been craving something “pizza” like and this really hit the spot! Thanks for the recipe!
Helen
Hi Maya, I really enjoyed this meal but I have a bit left over. Do you think it is suitable to freeze?
Wholesome Yum M
Hi Helen, Yes you can freeze this recipe.
Pam
Really good! I opted to make this into a casserole, leaving everything else per the recipe. We didn’t even miss the noodles!
June
Do you peel the eggplant before roasting?
Wholesome Yum A
Hi June, see the recipe video for guidance. No peeling needed!
Holly
Newby to keto with reluctant teenagers, and I’m so impressed with this recipe! My kids kept raving about how good it was, even though they were SO upset while I was assembling it because they LOATHE eggplant. Once they tasted this lasagna, they agreed that it was delicious and they didn’t miss the noodles. You can’t taste the eggplant, it just provides the layers. Next time I’m going to use a mandolin to slice the eggplant and get uniform thinness. I made mine in a casserole pan like “normal” lasagna (3 layers) to make it visually easier on the kids (and myself tbh). I had to use 2 eggplants sliced thin and this increased prep time for the roasting, but SO worth it! I think if I get them thin enough with a mandolin, the roasting may not be necessary. Looking forward to leftovers for lunch today! Thank you so much!
Tay
Your website is amazing!!! I have made sooooo many recipes!! You are awesome. Thanks for sharing
Mimi
This is great! Really satisfied my lasagna cravings. I did find the edges of the eggplant a bit tough to cut, so I’ll probably try to remove them before roasting next time ☺️
Jan
Excellent recipe! This will definitely stay on our ‘regular’ meal menu. My husband is supposed to be watching his carbs, and I always try to watch mine, and even he thought this was fabulous! I did a smaller baking pan and did 3 layers but turned out great.
Meg
Made this tonight and it was quick and easy! Most importantly it was delicious! I was planning to take my neighbor a dish but keeping it for myself! . Thank you for sharing!
Rachael
This was delicious! I subbed low carb Bertolli sauce for the maranara. My husband ate three helpings! He said I the was better without noodles and the BEST Lasagna he’s ever had!
Kathy
Made last night for dinner. Quick, easy and delicious. Definitely on the what’s-for-dinner-tonight menu.
Nancy K Bland
Made this recipe today. So good! I substituted spicy pork sausage for the burger (we’re not big burger eaters) and added onions to my sauce mixture. Oh I didn’t have ricotta so I used cream cheese.
Ivellisse Torrens
I am starting the keto diet in order to lose weight and see if my actual condition change for the best. I’ll let you know how it goes.
Liz
We love eggplant parm and this was a delicious change of pace! So yummy!
Wilhelmina
I love the individual stacks in this recipe and the seasonings are spot on! Yum!
Karen B
I made this last night, and the entire family LOVED it and asked me to make it again! Fortunately, I made a double recipe, so I already have another casserole made up for later. I sliced the eggplant very thin, like noodle thin, and after roasting, just layered in dish like you would if you were using noodles. I substituted 4% cottage cheese for ricotta (because my mother always used cottage cheese in her lasagna), and used a chunky, veggie-filled, low-carb spaghetti sauce (Bertolli garlic) instead of marinara, which added a lot of extra flavor (and nutrition). It was a little higher in carbs, but not much. No one missed the real noodles, and everyone was satisfied with a one-dish meal. It takes a little time for the prep, but because of doubling (which probably only took an extra 5 minutes), I now have another meal ready to go.
Sharon
This such a great alternative to lasagna when you’re looking for low carb. Loved it!
Erica Schwarz
Eggplant is one of those ingredients I WANT to love so badly and I try and try again with it. This recipe was the one because it was truly delicious.
Sandi
What a delicious idea to use eggplant. It was great, thank you!
Karen
Eggplant to the rescue! I love the idea of using veggies to replace pasta and do it often with zucchini noodles.
This is just as tasty as any pasta filled lasagna!
Ilona
That is way healthier lasagna then traditional one. I loved it!
Jesse James Cornell
My eggplant came out of the oven soggy and limp. Did I slice it to thin?
Maya | Wholesome Yum
Hi Jesse, Eggplant is supposed to soften when cooked. Not sure what result you were expecting?
Shelby Cantrell
Hi! I’m wondering if can replace meat with spinach or something else for a meatless option as well? How would that look?
Maya | Wholesome Yum
Hi Shelby, Yes, I’m sure you can do that!
L.P.
I’ve made this twice now and it’s so so yummy. We live in the tropics and get a lot of eggplants. My 4-year-old who doesn’t eat the traditional lasagna loves it too! I do go a little bit over on the cheese (who doesn’t?). Thank you for sharing your recipe!
Rochelle Stevens
Can this be made ahead?
Maya | Wholesome Yum
Hi Rochelle, Yes, you can do that!
SY
Hi, this looks amazing for meal prep! How long does this keep in the fridge? Please reply ❤️
Maya | Wholesome Yum
It keeps in the fridge for a few days, maybe up to 5.
Rochelle
Hi, I am trying this recipe out and wondered about using cottage cheese in place of ricotta. I don’t usually prefer the taste of ricotta.
Maya | Wholesome Yum
Hi Rochelle, Sure, you can use cottage cheese if you’d like!
Liucija
Made this today and it turned out soooooo well!!! I’ve been craving lasagna for a few days now and this has definitely relieved my suffering 😉 I took slightly longer to cook it, perhaps around 25-20min instead of 15min, because the egg plant was still a little hard when I took it out. So I cooked it for 10 extra minutes and it tasted like heaven!
Thank you!!!
Maya | Wholesome Yum
I am so happy you liked the lasagna, Liucja! Thanks for stopping by!
Molly Currie
This recipe is to die for !!!!! I cannot express in words how good this is !! I only changed one thing. I used some of a jar of spaghetti sauce that I already had in my pantry. This is going on my weekly or bi-weekly meal plan. I will also be taking this to all my pot lucks !!! My daughter is going to love me for this. She is gluten free but loves home made spaghetti or lasagna. Can’t wait to show this off to her 🙂
Maya | Wholesome Yum
I am so happy to hear that, Molly! Please come back again soon!
Shannon
I converted this to use zucchini instead of eggplant, and it was simply amazing! I’ve never made low carb lasagna before but I have eaten it, and I don’t remember it being half as good as this recipe!
I didn’t have mozzarella cheese on hand but I did have herb & garlic white cheddar. I think almost any cheese topping would work (as long as you have that good Parmesan in there). Thanks for the recipe! I was referred by a friend.
Maya | Wholesome Yum
I am so happy you liked it, Shannon! Thanks for stopping by!
Anna
Hi, I’m going to try this recipe today. If I use homemade pasta sauce I made already instead of making it again for the recipe, how much would it come to? 2 cups or more?
Thank you,
Anna
Maya | Wholesome Yum
Hi Anna, If your homemade sauce is marinara, use the same amount as the recipe calls for. If it’s already a meat sauce, I didn’t measure that amount exactly, but can try to estimate. 1.5 lb raw ground beef yields approximately 4.5 cups cooked, and we have another 1.5 cups marinara. Most of the marinara will take up the spaces between the meat, though, so I’d guess the total amount of meat sauce is about 5 cups.
Anna
This recipe was amazing. We had guests over and we all loved it. I also used my own meat marinara sauce I already had which reduced some time. Thank you for this!
Lisa K
Loved this recipe. It worked perfectly and everyone in the household enjoyed it. Very easy, and quick to execute too.
Maya | Wholesome Yum
Thank you, Lisa! So glad to hear the whole family liked it.
Kristy K. James
I tried eggplant lasagna ten or fifteen years ago but hadn’t heard about roasting the slices first. I just layered the raw slices with the meat sauce and cheeses – and hated it. Does roasting make a big difference? Because I have to say, yours looks delicious!
Maya | Wholesome Yum
Hi Kristy, Yes, roasting makes a huge difference! Layering raw slices won’t cook them enough, and even if they do cook through, the end result would likely be watery. Definitely roast the slices first. Hope you’ll try this recipe!
Theresa Lytle
Love the recipe! I took off the eggplant “skin” first because I find it hard to cut and eat. Tasted amazing!
Maya | Wholesome Yum
Thank you so much, Theresa!
Jackie
Can I freeze this? Before or after baking?
Maya | Wholesome Yum
Hi Jackie, Yes, you can! Both ways should work fine.
Deb Perugi
Does the sugar come from the marinara Sauce and is the sauce homemade?
Maya | Wholesome Yum
Hi Deb, The eggplant, ricotta cheese, and marinara (even without added sugar) all have small amounts of sugar. I usually use an organic store-bought marinara with no added sugar, but you can make your own if you’d like.
Anita Shultz
Absolutely delicious!
Maya | Wholesome Yum
Thank you, Anita!