Eggplant Lasagna

When it comes to comfort, nothing compares to how Mom-Makes-It. This eggplant lasagna is my Mom’s classic recipe, only, to keep it low-carb, I swap thinly sliced eggplant for the noodles. This adds flavor and extra nutrition–every bit as decadent as a standard version, while still feeling virtuous.

Still have eggplant on the mind? My roasted eggplant and eggplant pizza are excellent veggie-forward options.

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There are layers to this lasagna. Delicious layers. And the ways it can be enjoyed are just as layered. It’s 100% a comfort recipe for me, and when it’s just us, the leftovers are an ideal candidate to freeze for later. Alternatively, this is a great dish to serve a crowd. It’s filling enough to be dinner on its own, or for a larger crowd, serve with your favorite salad—a classic caesar is perfect here—or a simple side.

When I need easy, cheesy comfort, this is what I make. You can also make it meatless. Or add even more veg, either in place of meat or just in favor of more vegetables (OR to take advantage of the ingredients in your fridge!) When I do stray from the original eggplant lasagna recipe, I love a spinach and mushroom combination.

So whether you follow the recipe exactly, or make it your own, it’s gonna be So. Good. Like… How Mom Makes It. Hope you enjoy! 👵❤️ – Linds x

What’s in This Eggplant Lasagna

Your standard lasagna ingredients with a veggie twist. Here’w what to grab and a few suggestions:

• The noodles – Be sure to grab small/firm eggplant, as the larger/softer ones can have a bitter taste.
• The meat – We’ll use Italian sausage with the casings removed.  You can use sweet or spicy, whatever you prefer. Or, make vegetarian eggplant lasagna by skipping the meat.
• The veggies – Onion + garlic cloves. You can also add in your faves, just be sure to saute first, so they release their liquids.
• The sauce – If eating low carb, be sure to check labels and opt for a sugar free spaghetti sauce–store-bought tomato/marinara sauces are often loaded with added sugar.
• The cheese layer – Oregano, ricotta cheese, egg, parmesan cheese, + mozzarella cheese.

How to Make Eggplant Lasagna

Truly, not much to this eggplant lasagna recipe. Here are some step-by-step photos to guide you along the way:

Prep your noodles by slicing + baking the eggplant until soft. Just as we do when making cauliflower lasagna, it’s important to cook the veggie first so it releases the bulk of its liquid.

Make the red sauce by cooking the sausage and setting aside. Then saute the onion and garlic. Add everything back to the pan and give it a good stir.

Make the cheese sauce by combining all ingredients together in a bowl.

Layer everything together, starting with the red sauce, followed by the eggplant, then the cheese combo. Finish with a sprinkle of cheese. Bake lasagna in the oven.

Psst–when making my spaghetti squash lasagna, I skip the layers and mix the red and white sauce together. It’s a less beautiful option that’s great if you’re short on time.

Why is My Eggplant Lasagna Watery?

Eggplant is full of water. A quick roast in the oven before adding it to the baking dish allows the excess moisture to release and prevents the sauce from getting watery. If your eggplant lasagna is watery the eggplant may not have baked long enough.

You can always try other veggie lasagna like cabbage lasagna, these noodles are easier to cook the liquid out.

More Pasta Substitutes

• Cauliflower Mac and Cheese
• Buffalo Chicken Spaghetti Squash
• Shirataki Noodles
• Shrimp Carbonara
• Stuffed Spaghetti Squash
• Almond Flour Pasta

Eggplant Lasagna

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Servings :14 Slices

Prep Time40 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 40 minutes mins

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Ingredients

Noodles:

• ▢ 2 Eggplants
• ▢ Avocado or vegetable oil

Filling:

• ▢ 2 Pounds Italian Sausage casings removed
• ▢ 1 tablespoon olive oil
• ▢ 1 Yellow Onion chopped finely
• ▢ 4 Garlic Cloves minced
• ▢ 2 – 24 Ounce Jars of Spaghetti Sauce opt for sugar free for low carb
• ▢ 2 Teaspoons Oregano dried
• ▢ 1 Teaspoon Kosher Salt
• ▢ 1/2 Teaspoon Black Pepper
• ▢ 32 Ounces Ricotta Cheese
• ▢ 1 Large Egg
• ▢ 2 Cups Parmesan Cheese
• ▢ 4 Cups Mozzarella Shredded divided
• ▢ 1 Cup Fresh Basil chopped

US Customary – Metric

Instructions

• Prep. Preheat oven to 375 F and line 2 baking sheets with parchment paper
• Eggplant noodles. Cut off the ends of the eggplant, and use a veggie peeler to remove the skin. Cut lengthwise into 1/2" thick slices. Place eggplant on prepared baking sheets and spray with cooking spray (or brush with oil) on both sides. Bake in preheated oven for 20-25 minutes, or until softened.
  
• Meat. Meanwhile, cook Italian sausage (2 pounds) in a large pan until no longer pink, breaking up the meat 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 the pan using tongs and a paper towel.
  
• Saute. Add olive oil. Once shimmering, add yellow onion (1) and saute until soft, about 8 minutes. Add garlic (4 cloves) and cook for 1-2 minutes, until fragrant. Remove pan from heat, and stir in the pasta sauce (2, 24-ounce jars) and meat. Set aside.
  
• Cheese sauce. In a large bowl, combine the oregano (2 teaspoons), fresh basil (1 cup), salt (1 teaspoon), black pepper (1/2 teaspoon), ricotta cheese (32 ounces) , large egg (1), parmesan (2 cups) and 2 cups of mozzarella (saving half for the topping).
  
• Assemble. Spread 1/3 of the red sauce along the bottom of a 9×13 pan. Followed by half of the eggplant, and half the cheese sauce. Repeat until you've used all the ingredients — your last layer should be the red sauce. Sprinkle the remaining 2 cups of mozzarella on top.
  
• Bake. Place casserole dish on a rimmed baking sheet, and into the preheated oven for 45 minutes. Your lasagna is done once the top is golden brown. Allow lasagna to cool slightly before slicing and serving, and enjoy!
  

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Nutrition

Calories: 414kcalTotal Carbohydrates: 9gProtein: 26gFat: 30gSodium: 931mgFiber: 2gSugar: 4gNet Carbs: 7g

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