Eggplant Lasagna

This low carb take on a classic recipe will satisfy even the pickiest of eaters! It not only taste like the real deal, with layers of meat and cheese, you won’t miss the pasta at all! 


Mock Noodles

2 small/medium eggplants, sliced about 1/4 inch thick and preferably peeled

Meat Sauce

1 lbs ground beef 

1 large onion, chopped

2 garlic cloves, minced

1 16 oz. package of mushrooms, chopped

1 tbsp. Italian seasoning

1 1/2 cup marinara sauce

Cheese Mixture

1 cup ricotta

1 cup mozzarella 

1/4 cup parmesan 

1 egg

1/4 tsp. salt


Preheat oven to 425f.

Arrange eggplant on a baking tray. Season with salt and pepper.

Cook eggplant slices, 5 minutes per side. 

Lower oven temp to 375f.

Cook meat in a large pan. Season with salt. Strain the meat and place it in a bowl, but leave a little of the fat from the beef in the pan. 

Saute’ the onions in the fat that remains in the pan from the beef. Saute’ on medium heat for 10 minutes, until slightly caramelized and translucent. 

Add mushrooms and cook for 3-4 more minutes. Add marinara sauce and stir to combine. 

Mix all the ingredients for the cheese mixture in a large bowl. 

Place a couple of the cooked eggplant on the bottom of a 9x9 baking dish. Spread the cheese mixture on top, then add the meat mixture.

Repeat, eggplant, cheese mixture, meat mixture, then one last layer of eggplant. Spread a little marinara sauce on top of the eggplant. 

Cover and cook for an hour. 

Allow to rest for 10 minutes before slicing. 

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Vevian VozmedianoComment