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–+ servings

Low Carb Lasagna with Eggplant

Donella Crigger
This low-carb lasagna made with eggplant, loads of cheese, and delicious tomato sauce and is SO indulgent you won't even miss the carbs.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Low Carb
Cuisine Italian
Servings 4 servings
Calories 349 kcal

Ingredients
  

  • 1 Eggplant sliced
  • Salt to taste
  • 2 Tbsp olive oil
  • 2 Garlic cloves minced
  • ½ Onion chopped
  • 1 Can crushed tomatoes
  • ½ Tsp oregano
  • ½ Tsp dried basil
  • 1 Cup ricotta cheese
  • 1 Cup mozzarella cheese
  • ½ Cup parmesan cheese

Instructions
 

  • Sprinkle eggplant slices with salt. Set aside for 10 minutes so it can draw out moisture. Pat dry with a paper towel and lightly brush with 1tbsp olive oil.
  • Place a grill over medium heat. Grill the eggplant slices for around 2 minutes per side. Remove from fire and set aside. (You can do this in a skillet if you don't want to use a grill.)
  • In a saucepan over medium heat, heat olive oil. Cook onions until transparent, add minced garlic and cook until fragrant. Mix in crushed tomatoes, oregano and basil. Simmer for 10 minutes and remove from heat
  • Preheat oven to 350 degrees.
  • Assemble the lasagna. Coat the bottom of a baking pan with tomato sauce, top it with eggplant slices and a mix of ricotta, mozzarella and parmesan cheese. Add more tomato sauce and another layer of eggplant. Repeat the process ending with cheese.
  • Take lasagna to oven and bake for 20 minutes or until bubbly.

Notes

To freeze for meal prep, assemble the ingredients in aluminum pans, wrap with saran wrap, and put in the freezer. They'll be good for several months.

Nutrition

Serving: 1gCalories: 349kcalCarbohydrates: 22gProtein: 19gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 11gCholesterol: 52mgSodium: 666mgFiber: 4gSugar: 7g
Keyword keto, lasagna, low carb
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