I love making lasagna without traditional noodles. Instead, I always make it with zucchini or eggplant slices, like this Low-carb Eggplant Lasagna, Zucchini Lasagna Roll Recipe, Slow Cooker Zucchini Lasagna, and Low-Carb Zucchini Lasagna Skillet. Almost every month, I make my Spinach and Zucchini Lasagna for my husband, but since he doesn’t like eggplant (and refuses to eat it!), it’s been a while since I’ve made lasagna using eggplant. Even though I like eggplant, I really don’t enjoy cooking only for me.
A few weeks ago, my husband was traveling for work, and my mom came to visit us in Canada for three weeks. We were buying groceries when she saw eggplants and said: “Can we buy them, and make eggplant lasagna?” I couldn’t believe my ears. OMG, I’ll finally be able to make eggplant lasagna again!! That’s awesome! So, we bought the eggplants, made this low-carb eggplant lasagna, and enjoyed it all week.
Ingredients you need
- Eggplants — sliced 1/8″ thick, I used my mandoline to create perfect eggplant slices.
- Coarse salt — I use the salt to help pull the moisture out of the eggplant slices.
- Part-skim ricotta — I love using ricotta for this lasagna. Feel free to use regular ricotta if you prefer.
- Egg — This helps binds everything together.
- Parmesan cheese — I like to grate my own parmesan as it melts better. Be sure to save some parmesan to sprinkle on top
- Homemade tomato sauce — or your favourite sauce. Feel free to use store-bought sauce to save time.
- Part-skim mozzarella cheese — I recommend shredding your own cheese as it helps better than pre-shredded cheese which usually has a coating on it.
- Parsley — for garnish!
Tips to avoid the Low-Carb Eggplant Lasagna Recipe from becoming watering or soggy:
- First, sprinkle some coarse salt on top of the eggplant slices.
- Second, set it aside for about 10 minutes.
- Third, pat them with a paper towel to remove the excess moisture and the coarse salt.
- Finally, grill the slices for about 3 minutes per side. This is the most important step. It keeps the lasagna nice and firm.
I promise you that if you follow these four tips your Low-carb Eggplant Lasagna will be very flavourful and not very watery. Please, do not skip these four steps before assembling the lasagna.
After these initial steps, I assemble the lasagna, first adding the homemade tomato sauce to a casserole. Then, I add the eggplant slices, ricotta mixture, and mozzarella. I repeat the layers until all the ingredients are used. Finally, I sprinkle some Parmesan cheese on top and bake it for about 50 minutes. Done!
Oh, I can’t forget to say: before serving, let the lasagna cool for about 20 minutes. It also helps keep it less watery.
This lasagna is very flavourful and perfect if you are on a low-carb or gluten-free diet. The best part of this low-carb eggplant lasagna is that it’s so good that you won’t even miss the noodles. Even if you are a carb lover, you will enjoy having this eggplant lasagna for dinner with your family.
Got extra eggplant? Try this Eggplant Pizza Bites Recipe!
How to store eggplant lasagna
Once the eggplant lasagna has slightly cooled, transfer it to an airtight storage container. It can last for 3-5 days in the fridge.
To freeze, you can freeze the entire lasagna once it’s been baked! Simply wrap it up tightly and freeze it for up to 3 months.
Do I need to peel my eggplant?
Eggplant’s skin is thin, soft, and edible. This means you do not have to peel it before using it!
- If you do not need this to be vegetarian, you can try using my homemade Instant Pot meat sauce instead of tomato sauce.
- If you’d like to make this eggplant lasagna ahead of time, you can follow all of the instructions but instead of baking it, wrap it up tightly to store in the fridge for up to a day ahead of time. Leave it on the counter for a couple of minutes before baking. Alternatively, you can roast the eggplant and prepare the filling 1 day in advance. Keep them refrigerated in separate airtight containers and then assemble the lasagna the next day.
- The reason we let the eggplant lasagna rest for 10 minutes is so the lasagna can set. This way, when you cut into it, the eggplant lasagna does not fall apart before getting on your plate!
- Feel free to change up the cheese! Make this spicier with some Pepper Jack cheese, Habanero Cheddar Cheese, and more!
More veggie noodles recipes to try:
- 4-Ingredient Chicken Zucchini Rolls: This recipe is a healthy dinner for the entire family. It’s very easy to make, healthy, gluten-free, and low-carb. But best of all, it’s so D.E.L.I.C.I.O.U.S.
- Spinach and Zucchini Lasagna: Replace traditional noodles with low-carb zucchini noodles and make this amazing healthy meal for your family.
- Low-carb Chicken Zucchini Enchilada: This recipe is made with “zucchini tortillas” and is loaded with enchilada sauce, chicken, and cheese.
- Vegetable Lasagna Roll-ups: This is such a fun recipe that I’m sure your whole family will love this recipe.
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- 2 large eggplants sliced 1/8" thick (I used my mandoline to create perfect eggplant slices.)
- coarse salt
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese save some to sprinkle on top
- 4 cups homemade tomato sauce or your favourite sauce
- 16 ounces part-skim mozzarella cheese shredded
- 2 tablespoons parsley chopped, for garnishing
- Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
- Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
- In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 3 and 4. They are very important to avoid the lasagna becoming too soupy.
- In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
- In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
- Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
- Top with the sauce, mozzarella, and Parmesan.
- Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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