Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.

Carolyn Casner
Source: EatingWell.com, July 2018

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Recipe Summary

active:
50 mins
total:
1 hr 20 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.

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  • Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until browned, 6 to 8 minutes. Add garlic; cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.

  • Combine ricotta and egg in a small bowl.

  • Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange 1/4 of the eggplant slices over the tomato sauce. Dollop on about 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella. Make another layer with another 1/4 of the eggplant slices, this time arranging them crosswise to the first layer. Top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Repeat with the remaining ingredients to make 2 more layers.

  • Bake the lasagna, uncovered, until the sauce is bubbling around the edges, 30 to 40 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

Tips

To make ahead: Prepare through Step 5 and refrigerate for up to 2 days. Continue with recipe.

Nutrition Facts

301 calories; protein 24.3g 49% DV; carbohydrates 19.1g 6% DV; dietary fiber 6g 24% DV; sugars 9.2g; fat 13.1g 20% DV; saturated fat 5.9g 29% DV; cholesterol 79.2mg 26% DV; vitamin a iu 1179.9IU 24% DV; vitamin c 10.8mg 18% DV; folate 51.6mcg 13% DV; calcium 256.9mg 26% DV; iron 3.8mg 21% DV; magnesium 45.4mg 16% DV; potassium 890.8mg 25% DV; sodium 406.3mg 16% DV; thiamin 0.1mg 8% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2020
This was a delicious recipe. I made a half recipe in an 8x8 pan. I subbed turkey for the beef because it needed to be used and it was very flavorful. My husband found his serving to be very filling. We had a green salad with it and enjoyed every mouthful. Next time I will try freezing a pan as well. Read More
Rating: 5 stars
09/07/2018
This is a delicious dish. I made it exactly as directed. I froze half of it. When thawed and reheated it tasted just like it was freshly made. I have made it twice. My husband is diabetic. When served with a large salad this is a perfect meal! Read More
Rating: 5 stars
04/23/2019
I made this recipe and it tasted AMAZINGLY good. I made a few changes however. I seasoned the eggplant slices before baking them. I used my favorite tomato basil sauce which has great flavor instead of plain crushed tomatoes and even added more fresh basil. I flavored the ricotta cheese with more fresh basil and added salt and pepper. It is important to season each layer in a dish. At the end I sprinkled freshly grated parmesan cheese to get a nice crust on top. My last layer was tomato sauce not the ricotta mixture. Divine!!!! Read More
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Rating: 4 stars
08/10/2018
Not bad. I liked the eggplant instead of the noodles but maybe I'll add more herbs and spices next time. Slightly bland to me but overall a good lasagna. Read More