Low Carb Eggplant Lasagna Recipe
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This Low Carb Eggplant Lasagna is a hearty meal that will satisfy your lasagna loving soul.
Is is exactly like the high carb lasagna that you grew up on? No
Is it a quick meal? Also no. Lol.
But it’s worth every second that you spend on it because it’s delicious, family friendly and it freezes well.
Plus,it’s easy to portion out for meal prepping.

🥘Ingredients:
- 1 Eggplant Medium. Sliced into rounds – about 24, 1/4 inch rounds.
I know that some of you may prefer to slice your eggplant lengthwise.
But I really recommend making “rounds” because it allows the sauce to get down in between the rounds and the eggplant really absorbs the flavor of the marinara better.
I also find it easier to serve this way.
But it’s your lasagna.
If you cut it into rounds, make sure to slice an even amount so that you can “sandwich” the cheese filling without big gaps.

- 1 tsp salt
- 15 oz ricotta cheese Full Fat
- 1 egg
- 16 oz mozzarella cheese shredded & divided in half
You’ll be using half of the cheese in the mixture and will be sprinkling half on top of the assembled lasagna.
- 8 oz Parmesan Romano cheese grated or shredded
I am an advocate of using grated Parmesan when needed but this recipe is better suited to the shredded cheese if you have it on hand.
- 1/2 tsp pepper
Pepper is always *to taste on this site. It does contain more carbohydrates than you might think though.
- 1/2 cup Parsley (15 g) * Fresh Chopped – fresh parsley is best if you have it.
Fresh parsley is GREAT in this dish and makes a huge difference in the final result. Use it if you have it.
I feel like fresh parsley is overlooked but this herb has a ton of benefits you might not know about. Check them out and you’ll be ready to squeeze it in every which way you can.
If you already know how great it is, make sure to check out this amazing Tabouli recipe.
- 1 batch Low Carb Marinara (about 32 oz) or pre-made sauce of your choosing.
Make this sauce or plan to use another sugar free sauce to keep the carbs low. Pre-made sauces usually contain sugar so read those labels!
There are plenty of low carb sauces on the market but they remain sort of pricey. Still, this one is amazing if you don’t have time to make your own.
👩🏻🍳 Instructions
- Make the Marinara that you will be using or plan on using a pre-made sauce.
You can add Italian Sausage to the sauce if you like. This is the time to do it.
- Preheat the oven to 425°F (218.33C).
Cut off the ends of the eggplant, then slice into 24 thin rounds. If your eggplant is small, you may need two or cut the entire recipe in half.
Try to cut and even amount of rounds so that the top and bottom match up somewhat.
- Sprinkle the eggplant slices LIGHTLY with salt on both sides and let sit for 10-15 minutes to draw out moisture.
- Do not over salt. Place on a baking sheet with a bake-able rack ( or parchment covered baking sheet)and place in the oven for 15 minutes.
This step is imperative to your lasagna coming out tender and delicious. If you skip the salting or pre-baking the eggplant it will be chewy and watery.
Alternatively, you can fry the rounds in olive oil. This takes a lot longer but comes out fantastic tasting.
- Remove from the oven and set aside. Set oven to 350F.
- Mix all other ingredients EXCEPT 1/2 of cheese and marinara in a large bowl.
- Spoon a thin layer of the marinara sauce onto the bottom of the 9*13 inch casserole dish to keep the eggplant from sticking.
- Assemble the lasagna.
Add a layer of 12 eggplant slices close together, covering the bottom of the dish.
Add a layer of the ricotta mixture and spread in an even layer. you will use all of it.
Repeat with the remaining eggplant slices, trying to place them close together in the same way you did the bottom layer. It wont matter if this is “perfect”.
Pour remaining sauce over the top . It will be “saucy”. This is normal and the eggplant will absorb some of it.
Sprinkle the remaining mozzarella on top evenly.
This part of the instructions is just like making a regular lasagna, except you will be skipping the traditional middle layer.
- Bake for 45 – 60 minutes, until cheese is fully melted and golden and bubbly.
- Remove the lasagna from the oven and let rest for 10- 15 minutes before serving to give the cheese time to set.
- Serve garnished with fresh basil or parsley if desired.
📋Tips & FAQ’s:
Can I make this Low Carb Eggplant Lasagna ahead of time?
Yes! In fact, it’s better if you do. The flavors have time to meld and it takes some of the stress off of rushing to make dinner.
It’s a great meal to make on meal prep day if you do those.
Does this dish freeze well?
Absolutely! I never make this dish without making an extra one for the freezer.
Follow the instructions right up to the point where you would put it in the oven. Then, tightly wrap with cling wrap and cover.
When you are ready to use it let it thaw in the fridge or counter before baking as normal.
Or if cooking right out of the freezer, frozen solid, set oven to 325F and plan on baking for 2 to 2.5 hours.
Do you have a good garlic bread recipe?
I thought you’d never ask…this Low Carb Garlic Bread Stick recipe is really good and you can make it FAST.
Serve it up with a side salad and you’ll be set.
Whew! I think that’s it!
I know that this recipe is much longer than the recipes that we usually post.
But, it’s sort of staple dish around here and I really wanted to share it because it’s damn delicious.
Psst…most of us wouldn’t still be eating low carb if it wasn’t delicious.
As always, I really hope you like this recipe!
If you have any questions, please leave them in the comment section below.
Ta Ta for now friend!
Brandy
Low Carb Eggplant Lasagna
Equipment
Ingredients
- 1 Eggplant Medium. Sliced into rounds – about 24, 1/4 inch rounds. See post.
- 1 tsp salt
- 15 oz ricotta cheese Full Fat
- 1 egg
- 16 oz mozzarella cheese shredded & divided in half
- 8 oz Parmesan Romano cheese grated or shredded
- 1/2 tsp pepper
- 1/2 cup Parsley (15 g) * Fresh Chopped – fresh parsley is best if you have it.
- 1 batch Low Carb Marinara (about 32 oz) or pre-made sauce of your choosing.
Instructions
- Make the Marinara that you will be using or plan on using a pre-made sauce.
- Preheat the oven to 425°F (218.33C). Cut off the ends of the eggplant, then slice into 24 thin rounds. If your eggplant is small, you may need two or cut the entire recipe in half.
- Sprinkle the eggplant slices LIGHTLY with salt on both sides and let sit for 10 minutes to draw out moisture. Do not over salt. Place on a baking sheet with a bake-able rack ( or parchment covered baking sheet)and place in the oven for 15 minutes.
- Remove from the oven and set aside. Set oven to 350F.
- Mix all other ingredients EXCEPT 1/2 of cheese and marinara in a large bowl.
- Spoon a thin layer of the marinara sauce onto the bottom of the 9*13 inch casserole dish to keep the eggplant from sticking.
- Assemble the lasagna. Add a layer of 12 eggplant slices close together, covering the bottom of the dish. Add a layer of the ricotta mixture and spread in an even layer. you will use all of it. Repeat with the remaining eggplant slices, trying to place them close together in the same way you did the bottom layer. It wont matter if this is "perfect". Pour remaining sauce over the top . It will be "saucy". Sprinkle the remaining mozzarella on top evenly.
- Bake for 45 – 60 minutes, until cheese is fully melted and golden and bubbly.
- Remove the lasagna from the oven and let rest for 10- 15 minutes before serving to give the cheese time to set.
- Serve garnished with fresh basil or parsley if desired.
Notes
Nutrition
The nutritional information for the low carb eggplant lasagna recipe is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.