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:
- 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.
- 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.
- Prepare the Cheese Mixture:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, and parsley until well combined.
- 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.
- 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.
- 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%)