No-Noodle Eggplant Lasagna

No-Noodle Eggplant Lasagna

3 Reviews
From:, July 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 large eggplants (2½-3 pounds total), cut lengthwise into ¼-inch thick slices
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • ¼ cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1½ cups part-skim ricotta cheese
  • 1 large egg, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese, divided
  • Chopped fresh basil for garnish


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
  2. Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes.
  3. 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.
  4. Combine ricotta and egg in a small bowl.
  5. Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange ¼ of the eggplant slices over the tomato sauce. Dollop on about ⅓ cup of the ricotta mixture and sprinkle with ¼ cup mozzarella. Make another layer with another ¼ of the eggplant slices, this time arranging them crosswise to the first layer. Top with 1 cup sauce, dollop on ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Repeat with the remaining ingredients to make 2 more layers.
  6. 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.
  • To make ahead: Prepare through Step 5 and refrigerate for up to 2 days. Continue with recipe.

Nutrition information

  • Serving size: ⅛ of the lasagna
  • Per serving: 301 calories; 13 g fat(6 g sat); 6 g fiber; 19 g carbohydrates; 24 g protein; 52 mcg folate; 79 mg cholesterol; 9 g sugars; 0 g added sugars; 1,180 IU vitamin A; 11 mg vitamin C; 257 mg calcium; 4 mg iron; 406 mg sodium; 891 mg potassium
  • Nutrition Bonus: Calcium (26% daily value), Vitamin A (24% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 medium-fat protein, 3 vegetable, ½ fat

Reviews 3

April 23, 2019
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By: Beatrice Mazoyer
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!!!!
September 07, 2018
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By: pattyd
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!
August 09, 2018
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By: Jackstng
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.
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