Low carb eggplant lasagna with ricotta and marinara
Low carb eggplant lasagna transforms traditional Italian comfort food into a guilt-free masterpiece that satisfies every craving. Imagine layers of tender, golden eggplant slices replacing heavy pasta, nestled between creamy ricotta and bubbling marinara sauce. This keto eggplant lasagna delivers all the cheesy, saucy goodness you love with just a fraction of the carbs. Perfect for weeknight dinners or meal prep, you’ll never miss the noodles in this wholesome, flavor-packed dish.
Ingredients
- 2 large eggplants (sliced lengthwise into ¼-inch strips)
- 2 cups ricotta cheese (full-fat recommended)
- 2 cups shredded mozzarella cheese (divided)
- 3 cups sugar-free marinara sauce
- ½ cup grated Parmesan cheese
- 2 large eggs (beaten)
- 3 cloves garlic (minced)
- 2 tablespoons fresh basil (chopped)
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil
Substitution Tips: Swap ricotta for cottage cheese blended smooth. Use zucchini slices if eggplant isn’t available.
Recipe Timing
Prep: 20 min | Cook: 40 min | Total: 60 min | Serves: 6
How to Make Low Carb Eggplant Lasagna
Prepare the Eggplant
Slice eggplants lengthwise into ¼-inch strips and arrange on paper towels. Sprinkle generously with salt and let sit for 15 minutes to draw out moisture and bitterness. Pat completely dry, brush with olive oil, and roast at 400°F for 12 minutes until pliable and lightly golden. Pro tip: Don’t skip salting—it prevents watery lasagna and improves texture dramatically.
Mix the Cheese Filling
Combine ricotta, 1 cup mozzarella, Parmesan, beaten eggs, minced garlic, Italian seasoning, and fresh basil in a large bowl. Season with salt and pepper to taste, mixing until smooth and creamy. The eggs help bind everything together during baking. Pro tip: Room temperature cheese blends more easily and creates a silkier filling.
Assemble Your Noodle Free Lasagna
Spread 1 cup marinara sauce in a 9×13-inch baking dish. Layer half the roasted eggplant slices, followed by half the ricotta mixture, and 1 cup marinara. Repeat layers, ending with remaining mozzarella cheese on top. Cover tightly with foil. Pro tip: Slightly overlap eggplant slices to prevent gaps where sauce can pool.
Bake to Perfection
Bake covered at 375°F for 25 minutes, then remove foil and bake 15 minutes more until cheese is golden and bubbling. Let rest 10 minutes before slicing—this allows layers to set for clean, beautiful portions. Watch for browned edges and melted cheese as your visual cues. Pro tip: Run a knife around the edges before slicing to prevent sticking.
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Nutritional Information
Per serving: Calories: 285 | Protein: 18g | Fat: 19g | Net Carbs: 9g | Fiber: 6g
Variations & Tips
Substitutions: Add ground beef or Italian sausage between layers for extra protein. Replace ricotta with cashew cream for dairy-free options. Try adding spinach or mushrooms for additional vegetables.
Common Mistakes: Don’t skip salting the eggplant—excess moisture creates soggy lasagna. Avoid slicing eggplant too thin (it disintegrates) or too thick (it won’t soften properly). Let the dish rest before cutting to prevent layers from sliding apart.
Storage: Refrigerate covered for 4-5 days. Freeze individual portions up to 3 months in airtight containers. Reheat at 350°F for 20 minutes from refrigerated, or thaw overnight before reheating.
Serving Suggestions
Serve this noodle free lasagna with a crisp Caesar salad and garlic bread made from almond flour. Garnish with fresh basil leaves and extra Parmesan for restaurant-quality presentation. A dry red wine complements the rich marinara beautifully.
More Low-Carb Recipes You’ll Love
If you’re enjoying low-carb Italian dishes, explore our comprehensive guide at The Ultimate Carnivore Diet Recipes Guide for more protein-focused meal ideas that align with your lifestyle.
Frequently Asked Questions
Can I make low carb eggplant lasagna ahead of time?
Absolutely! Assemble the entire dish up to 24 hours before baking, cover tightly, and refrigerate. Add 10 extra minutes to the covered baking time if starting from cold. This actually enhances flavor as ingredients meld together overnight.
How do I prevent watery eggplant lasagna?
Salt your eggplant slices and let them drain for 15 minutes, then pat completely dry. Roasting the eggplant before assembly also removes excess moisture. Finally, let your finished lasagna rest 10 minutes before slicing to allow liquids to settle.
Is eggplant lasagna truly keto-friendly?
Yes! With only 9g net carbs per serving, this recipe fits comfortably within most keto macros. Choose sugar-free marinara sauce and full-fat cheeses to maximize fat content and minimize carbs.
Can I use store-bought marinara sauce?
Definitely! Look for sugar-free or low-sugar marinara options like Rao’s Homemade. Check labels—many brands add 6-12g sugar per serving. Quality marinara makes a significant difference in final flavor.
What’s the best way to slice eggplant for lasagna?
Slice lengthwise (not into rounds) at ¼-inch thickness for noodle-like strips. Use a sharp knife or mandoline for consistent thickness. Uniform slices ensure even cooking and stable layers that won’t collapse.
Conclusion
This low carb eggplant lasagna proves that healthy eating never means sacrificing flavor or comfort. With perfectly seasoned layers and satisfying textures, you’ve got a new family favorite that happens to be nutritious. Make it this week and discover why eggplant might just be better than pasta!
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