Low-Carb Eggplant Lasagna

Low-carb diets typically emphasize a reduction in carbohydrate intake while encouraging the consumption of proteins and healthy fats. By minimizing carbs, many people experience several health benefits, including weight management and improved energy levels. Cutting back on carbohydrates can lead to lower blood sugar levels and improved insulin sensitivity, making it a popular choice for those looking to manage conditions like diabetes or metabolic syndrome.

Discover a delicious and healthy twist on a classic Italian favorite with this low-carb eggplant lasagna recipe. By using thinly sliced eggplant instead of traditional pasta, you can enjoy all the comfort of lasagna while keeping your meal nutritious and lower in carbs. Packed with flavor from savory ground meat, rich cheeses, and fresh herbs, this dish makes for a satisfying meal that supports your health goals. Perfect for meal prep or special occasions, this eggplant lasagna will impress everyone at the table!

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Ingredients

2 medium eggplants, sliced thinly lengthwise

1 pound ground beef or Italian sausage (or a combination)

1 small onion, diced

3 cloves garlic, minced

1 can (15 oz) crushed tomatoes

1 can (6 oz) tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon salt

½ teaspoon black pepper

1 cup ricotta cheese

1 egg

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Olive oil, for brushing

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Eggplant: Lay the sliced eggplant on paper towels and sprinkle lightly with salt. Allow them to sit for about 20 minutes to draw out excess moisture and bitterness. Rinse and pat them dry with paper towels.

Sauté the Meat: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute. Add ground beef or Italian sausage, breaking it up with a spoon, and cook until browned. Drain excess fat.

Make the Sauce: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper into the skillet with the meat. Simmer on low heat for about 10 minutes to let the flavors meld.

Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, and half of the grated Parmesan cheese. Mix until smooth and well blended.

Layer the Lasagna:

- In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom.

- Place a layer of eggplant slices over the sauce, overlapping slightly.

- Spread half of the ricotta mixture over the eggplant.

- Sprinkle one-third of the mozzarella cheese over the ricotta.

- Add another layer of meat sauce, followed by eggplant slices, and repeat the layers, finishing with a layer of eggplant topped with remaining meat sauce and mozzarella cheese on top.

Bake: Cover the dish with aluminum foil (to avoid sticking, you may spray the foil with cooking spray). Bake for 30 minutes. Then, remove the foil and sprinkle the remaining Parmesan cheese on top. Bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. This will help the layers set. Serve hot and enjoy your low-carb delight!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8