Brief Description: This gluten-free eggplant lasagna is a delicious and healthy alternative to traditional lasagna, replacing pasta sheets with roasted eggplant slices. It’s a low-carb, gluten-free comfort food loaded with layers of cheesy goodness and a hearty meat sauce.

Servings: 6

Ready in: 1 hour 30 minutes

Calories: 320 per serving

Good for: Lunch, Dinner

Ingredients:

  • For the Eggplant Layers:
    • 2 large eggplants, sliced lengthwise (about 1/4-inch thick)
    • 2 tbsp olive oil
    • Salt and pepper, to taste
  • For the Meat Sauce:
    • 1 lb ground beef (or ground turkey)
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 2 cups tomato sauce
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • Salt and pepper, to taste
  • For the Cheese Layer:
    • 1 cup ricotta cheese
    • 1 1/2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 egg
    • 2 tbsp fresh parsley, chopped

Instructions:

  1. Prepare the Eggplant:
    • Preheat the oven to 400°F (200°C).
    • Place eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper.
    • Roast for 15-20 minutes, flipping halfway through, until tender and slightly golden.
  2. Make the Meat Sauce:
    • In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
    • Add onion and garlic, sauté until fragrant.
    • Stir in tomato sauce, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
  3. Prepare the Cheese Mixture:
    • In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and parsley until well combined.
  4. Assemble the Lasagna:
    • In a 9×13-inch baking dish, spread a thin layer of meat sauce.
    • Add a layer of roasted eggplant slices.
    • Spread a layer of cheese mixture over the eggplant.
    • Repeat layers until all ingredients are used, ending with a layer of meat sauce.
  5. Bake the Lasagna:
    • Top with remaining 1/2 cup of mozzarella cheese.
    • Cover with foil and bake for 30 minutes.
    • Remove foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
  6. Serve:
    • Let the lasagna cool for 10 minutes before slicing and serving.

Nutrition Elements:

Fiber: 5g (20%)

Total Fat: 22g (34%)

Saturated Fat: 10g (50%)

Carbohydrates: 15g (5%)

Sugar: 8g

Protein: 22g (44%)