You guys, eggplant lasagna is the ONLY lasagna recipe you’ll ever need!
Because, seriously, who needs lasagna noodles when you have the same shape in veggie form? Meaning, you get all that delicious lasagna flavor, with added nutrients (from the eggplant), fewer carbs (who doesn’t love low carb pasta?!) and it’s gluten and grain-free!
That’s what I call winning.
Move over zucchini lasagna, there’s a new veggie noodle in town! Let’s do this.
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What I Love About This Recipe
Every reason you love lasagna: it’s a one-dish MEAL that’s full of cheesy goodness and is oh-so-comforting. Plus…
- It’s one of those gluten-free, keto, low carb dinners everyone loves
- Perfect leftovers (as all low carb casseroles)
- VEGGIES!
- Most of the work is done by the oven (for you!)
How to Make Eggplant Lasagna, Step-by-Step Photos
1. Slice eggplant with a mandolin or a y-shaped veggie peeler. I like thinner slices (which are easier to achieve with the veggie peeler) as it makes the eggplant taste more subtle.
2. Prebake eggplant, this will help to release the veggie’s liquid, which will prevent the casserole from becoming soggy. It also helps to remove some of the eggplant’s natural bitterness!
3. Make the red sauce by browning the meat. Set cooked meat aside, then saute the onion in oil. Add garlic and saute, then stir in the pasta sauce.
4. Make the white sauce by combining the salt, pepper, egg, ricotta, half the parm, and half the mozz.
5. Layer the eggplant lasagna: 1/3rd the red sauce, 1/3rd the eggplant, 1/3rd the white sauce, and repeat. Finish with the remaining parm and mozzarella.
6. Bake in oven preheated to 375 F for 45 minutes.
Important Ingredients Notes
Just a few standard lasagna ingredients here! But there are a few things to mention, especially if you’d like to keep this a low carb/keto lasagna:
- Italian sausage – sweet or spicy, whatever you prefer!
- Spaghetti sauce – want to keep this in the keto eggplant lasagna range? Check your labels, spaghetti sauces are often loaded with added sugar. Or check out my sugar free spaghetti sauce for an alt option.
- Eggplant – be sure to grab small/firm eggplant, as the larger/softer ones can make for more bitter keto lasagna noodles!
Can You Freeze This?
YES! Slice your baked eggplant lasagna into individual servings and freeze each inside a resealable bag — that way you have easy to grab (family approved!) microwave meals next time you’re in a rush.
Serving Recommendations
Wondering what to serve with lasagna? The beauty of this dish is that it’s a meal in one casserole dish, so you don’t have to muster up a ton of sides, apps, etc.
But! If you’d like, there are all sorts of dishes that play well…
Some of my faves for sides are caesar salad and smashed brussels sprouts. Add on these antipasto skewers as an app for bonus points!
Recipe Variations
Everyone has a favorite way to make lasagna. And although this is our family favorite eggplant lasagna, you may be interested in switching things up!
Here are a few ideas for you:
- Use other kinds of vegetables for noodles — check out my cabbage lasagna or spaghetti squash lasagna for some ideas.
- Sneak in more vegetables. Sauteed spinach and mushroom are a few of the classics.
- Skip the meat for a vegetarian eggplant lasagna.
More Eggplant Recipes
One of my favorite low carb veggies, here are a few other ways to use it!
Eggplant Lasagna
Print Recipe Pin RecipeIngredients
Noodles:
- 2 Eggplants
- Mild Tasting Oil (see notes below)
Filling:
- 1 Pound Italian Sausage casing removed
- 1 Yellow Onion chopped finely
- 4 Garlic Cloves minced
- 2 - 24 Ounce Jars of Low Carb Spaghetti Sauce OR, no sugar added marinara
- 2 Teaspoons Oregano dried
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 32 Ounces Ricotta Cheese
- 1 Large Egg
- 2 Cups Parmesan Cheese divided
- 4 Cups Mozzarella Shredded divided
- 1 Cup Fresh Basil Chopped
Instructions
Noodles:
- Preheat oven to 375 F.
- Use a veggie peeler to peel the eggplant.
- Cut off the ends of the eggplant, and cut into 1/2" thick slices, lengthwise.
- Place eggplant on rimmed baking sheets.
- Brush both sides with vegetable oil, and bake in preheated oven for 20-25 minutes.
Filling:
- Meanwhile, cook the meat in a large skillet until no pink is left. Break the meat up with the back of a wooden spoon as it cooks.
- Place cooked meat on a paper towel-lined plate and set aside.
- Carefully remove excess fat from skillet, and add vegetable oil.
- Once shimmering, add the onion and saute until soft, about 10 minutes.
- Add garlic and cook for about 1-2 minutes, or until the garlic is fragrant.
- Remove skillet from heat, and stir in the pasta sauce and meat. Set aside.
- In a large bowl, combine the oregano, basil, salt, pepper, ricotta, egg. Plus 1 cup of parmesan and 2 cups of mozzarella.
Layering:
- Spread 1/3 the red sauce along the bottom of a 9x13 pan. Followed by half of the eggplant, and half the white sauce.
- Repeat until you've used all the ingredients. Your last layer should be the red sauce.
- Sprinkle remaining 1 cup of parm and 2 cups mozzarella on top.
- Bake in the preheated oven for 45 minutes. Your lasagna is done once the top is golden brown.
- Allow dish to cool slightly before serving, and enjoy!
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