Eggplant Lasagna
You'll love this eggplant lasagna recipe with layers of roasted eggplant, beef marinara, creamy ricotta, and melty cheese. Healthy & low carb!
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Prep: 20 minutes Cook: 40 minutes Total: 1 hour 
Ingredients
Roasted Eggplant:
Meat Sauce:
Cheese Filling:
Cheese Topping:
Free: Healthy Freezer Meals Recipe Ebook
Get It NowInstructions
Roasted Eggplant
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Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet.
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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 skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
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Increase heat to medium-high and 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 large glass or stoneware baking dish (this one is my favorite and the perfect size) 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.
Recipe Notes
Serving size: 1/8 of entire recipe
- 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.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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