Introduction

If you’re looking for a satisfying, gluten-free, and low-carb alternative to traditional lasagna, this gluten-free eggplant lasagna is the perfect dish. By swapping pasta sheets for tender, roasted eggplant slices, you get all the cheesy, saucy goodness of classic lasagna without the extra carbs. Layers of rich meat sauce, creamy ricotta, and melty mozzarella come together in this comforting dish that’s perfect for a cozy dinner. Not only is this recipe gluten-free, but it’s also packed with protein and fiber, making it a healthier choice for anyone who loves Italian flavors.

Whether you’re following a low-carb diet or just want to add more vegetables to your meals, this dish delivers on taste and texture while keeping things light. Serve it with a fresh green salad or garlic bread for a complete meal!

Servings

6 servings

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 ¼-inch thick)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Meat Sauce:

  • 1 pound ground beef (or ground turkey for a lighter option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste

For the Cheese Layer:

  • 1 cup ricotta cheese
  • 1½ cups shredded mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 2 tablespoons fresh parsley, chopped

Step-by-Step Instructions

Step 1: Prepare the Eggplant

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the eggplant slices on a baking sheet lined with parchment paper.
  3. Brush both sides with olive oil and season with salt and pepper.
  4. Roast for 15-20 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Set aside.

Step 2: Make the Meat Sauce

  1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Add the chopped onion and minced garlic to the skillet and sauté until softened and fragrant (about 3 minutes).
  3. Stir in the tomato sauce, oregano, basil, salt, and pepper. Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld.

Step 3: Prepare the Cheese Mixture

  1. In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella, Parmesan, egg, and fresh parsley until smooth and well combined.

Step 4: Assemble the Lasagna

  1. In a 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom.
  2. Add a layer of roasted eggplant slices, slightly overlapping them.
  3. Spread ⅓ of the cheese mixture evenly over the eggplant.
  4. Repeat the layers: meat sauce → eggplant → cheese mixture until all ingredients are used, finishing with a layer of meat sauce on top.

Step 5: Bake the Lasagna

  1. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.
  2. Cover the dish with foil and bake for 30 minutes.
  3. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.

Step 6: Let it Cool & Serve

  1. Remove the lasagna from the oven and let it cool for at least 10 minutes before slicing.
  2. Serve warm, garnished with extra fresh parsley or Parmesan, if desired.

Storage & Reheating Instructions

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: Wrap portions tightly in foil and freeze for up to 3 months.
  • Reheating: Warm in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.

Nutrition Information (Per Serving)

  • Total Fat: 22g (34%)
  • Saturated Fat: 10g (50%)
  • Carbohydrates: 15g (5%)
  • Fiber: 5g (20%)
  • Sugar: 8g
  • Protein: 23g (46%)

Health Benefits of Gluten-Free Eggplant Lasagna

✔ Low in Carbs & Gluten-Free – Swapping traditional pasta for eggplant makes this a great low-carb alternative.
✔ Packed with Fiber – Eggplant provides gut-friendly fiber, which aids digestion and helps keep you full longer.
✔ Rich in Protein – The combination of ground beef and cheese makes this a high-protein meal, great for muscle recovery and satiety.
✔ Nutrient-Dense – Loaded with antioxidants, vitamins A, C, and K, and minerals like potassium.

Cost Estimation

  • Eggplants (2 large): $3.00
  • Ground Beef (1 lb): $6.00
  • Tomato Sauce (2 cups): $2.50
  • Cheeses (Ricotta, Mozzarella, Parmesan): $6.50
  • Pantry Items (Egg, Spices, Olive Oil, Onion, Garlic): $3.00
  • Total Cost: $21.00 ($3.50 per serving)

Love this Gluten-Free Eggplant Lasagna? 🌱🍆 Try it and let us know how it turned out in the comments below! Don’t forget to share this recipe with friends and family who love healthy, delicious comfort food. Follow us for more gluten-free recipes!

Try our Potato & Sorrel Gratin, here.
The health benefits of eggplant, here.