Eggplant Lasagna Recipe For A Low Carb Option - Lasagna Love Affair

Lasagna is a classic comfort food that many people love, but it can be a bit of a hassle to prepare. If you’re looking for a simple and delicious way to enjoy lasagna, this easy eggplant lasagna recipe is perfect for you. Not only is it low-carb, but it’s also freezer-friendly, making it an ideal option for meal prep. Here’s how to create this mouthwatering dish, along with tips on freezing it for future enjoyment!

Easy Low-Carb Eggplant Lasagna

This recipe replaces traditional pasta with sliced eggplant, making it a healthier choice without sacrificing any flavor. You can prepare a big batch and freeze portions for later, ensuring you always have a delicious meal on hand!

Ingredients

• 2 large eggplants, sliced lengthwise
• 2 tablespoons olive oil
• 1 pound ground beef or turkey
• 2 cups ricotta cheese
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil and oregano for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Start by preparing the eggplant. Lay the slices on paper towels, sprinkle salt over them, and let them sit for about 30 minutes to draw out moisture.
3. After 30 minutes, rinse the eggplant slices and pat them dry with a towel.
4. In a skillet, heat the olive oil over medium heat. Brown the ground beef or turkey until fully cooked, seasoning with salt and pepper. Drain any fat, then set aside.
5. In a bowl, mix the ricotta cheese with the egg until well combined. Season with salt and pepper.
6. To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of eggplant slices over the sauce, followed by half of the ricotta mixture, half of the meat, a sprinkle of mozzarella, and more marinara sauce.
7. Repeat the layers until all ingredients are used, finishing with a layer of marinara, topped with mozzarella and Parmesan cheese.
8. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil and oregano.

If you're freezing the lasagna, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. To reheat, bake straight from the freezer at 375°F (190°C) for about 60 minutes, or until warmed through. Enjoy this delicious and healthy version of your favorite Italian dish!