Low Carb Eggplant Lasagna

Eggplant lasagna is the best of Eggplant Parmesan and Lasagna rolled into one. This hearty, filling dish is perfect for even the pickiest of "mixed" Keto and regular Non-Keto family members.

This recipe is chock full of veggies and is a great freezer meal for meal prepping households.

Course dinner

Cuisine Italian, Keto

Keyword gluten free, vegetarian

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 301kcal

Author Brandy

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

One serving/portion is 1/12 of the recipe.

The nutritional data includes the marinara recipe listed here.

It adds 2 net carbs to each serving of eggplant lasagna.

Nutrition