Description
A delicious low-carb twist on traditional lasagna, this recipe layers tender roasted eggplant slices with savory meat sauce, creamy ricotta cheese, and melted mozzarella. The eggplant is salted to remove bitterness and excess moisture, then roasted until golden. Combined with a rich tomato meat sauce and three types of cheese, this dish delivers all the comfort of classic lasagna without the pasta.
Ingredients
For the Eggplant:
- 2 large eggplants, sliced into ¼-inch rounds
- Salt (for drawing out moisture)
- ¼ cup olive oil (for brushing)
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a little kick!)
- Salt and pepper, to taste
For the Cheese Layers:
- 15 ounces ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
For Garnish:
- Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C). Slice your eggplants into ¼-inch rounds – try to keep them uniform so they cook evenly! Arrange the slices in a single layer on a baking sheet (or two) and sprinkle generously with salt on both sides. Let them sit for 20–30 minutes. You’ll see little beads of moisture forming on the surface – that’s exactly what we want!
After the waiting time, rinse the eggplant slices under cool water to remove the salt, then pat them REALLY dry with paper towels. The drier they are, the better they’ll roast! Brush both sides with olive oil (don’t drench them, just a light coating), and roast for about 25 minutes, flipping them halfway through. They should be tender and lightly golden.
While the eggplant is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add your chopped onion and minced garlic, and sauté for 3–4 minutes until they’re soft and fragrant. Your kitchen is going to smell AMAZING right about now!
Add the ground beef or turkey to the skillet and cook, breaking it up with your spoon, until it’s completely browned. Drain off any excess fat – you want a rich sauce, not a greasy one!
Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Let this simmer for 15–20 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will meld together beautifully. Taste and adjust the seasoning – this is YOUR sauce!
In a mixing bowl, combine the ricotta cheese, egg, and Parmesan. Mix until smooth and creamy. The egg helps bind everything and gives structure to your lasagna layers.
Spread a thin layer of meat sauce on the bottom of your 9×13-inch baking dish – this prevents sticking and adds flavor from the get-go. Arrange a layer of roasted eggplant slices over the sauce, overlapping slightly if needed.
Spoon half of the ricotta mixture over the eggplant and spread it evenly. Sprinkle with about ⅓ of the mozzarella. Then add another layer of meat sauce, followed by another layer of eggplant, the remaining ricotta mixture, and more mozzarella.
Finish with a final layer of eggplant, the remaining meat sauce, and crown it with all the remaining mozzarella cheese. This top layer is going to get gloriously golden and bubbly!
Cover the dish with aluminum foil (tent it slightly so the cheese doesn’t stick) and bake for 25 minutes. Then remove the foil and bake for another 15 minutes until the cheese is bubbly, melted, and starting to brown in spots.
This is the hardest part – let your lasagna rest for at least 10 minutes before slicing! I know it’s tempting to dig right in, but this resting time allows the layers to set so you get beautiful, clean slices instead of a soupy mess.
Notes
- Slice eggplant evenly: Use a sharp knife or mandoline to get uniform ¼-inch slices. This ensures even cooking and better layering.
- Don’t over-oil the eggplant: A light brush is all you need. Too much oil makes them greasy rather than tender.
- Brown your meat well: Take the time to really brown the meat – those caramelized bits add serious flavor to your sauce.
- Common mistake to avoid: Assembling the lasagna while everything is piping hot. Let your components cool slightly so the ricotta doesn’t get runny.
- Smart shortcut: Use store-bought marinara sauce if you’re short on time! Just brown your meat and stir it into the sauce.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian