Gluten-Free, Main -

Low Carb Eggplant Lasagna

Low Carb Eggplant Lasagna



  • 2 large eggplants

  • Sea salt and freshly ground black pepper

  • Avocado or olive oil

  • 1 medium cooking onion, chopped

  • 4-5 small garlic cloves, sliced

  • 1 small zucchini, sliced 

  • 1 lb ground grass fed ground beef (optional)

  • 1 Tbsp oregano, fresh or dried

  • 1 Tbsp thyme, fresh or dried

  • 3 (680ml) cups plain marinara sauce

  • 425g ricotta cheese

  • 50g fresh parmesan, grated

  • 450g mozzarella, shredded

  • Basil, sliced thinly (optional for garnish)



  1. Preheat the oven to 375℉

  2. Eggplant Prep: Cut the top and bottom off of the eggplant. Then cut them into thin layers lengthwise (if you have one, a mandoline works very well for this). Place them side by side on a clean surface and salt liberally, flip them over and salt them again. Allow them to sit and sweat for about 5 minutes. Then wipe off any excess water with a clean cloth or paper towel. Place the eggplant on a lightly greased baking sheet and roast for 10-20 minutes or until tender.

  3. Sauce: Warm a large pan to medium heat on the stove. Add the oil, then the garlic. Saute the garlic for 2 minutes, then add the zucchini for another 3 minutes. Add the beef (if using) to the pan and saute until the meat is completely browned and the zucchini is tender. Throw in the thyme and oregano then pour in the marinara. Add salt and pepper to taste. Simmer the sauce for 10-15 minutes or until most of the liquid has cooked off, stirring occasionally

  4. Cheese Filling: Mix the ricotta and Parmesan together and set aside.

  5. Assemble: Pour a thin, even layer of the sauce into a  23X33 cm baking dish (9X13 inches). Add a layer of eggplant slices then spread a layer of the ricotta/parm on top. Add another layer of the marinara sauce. Repeat this process one more time or until everything has been used up. Top with the mozzarella and bake for 30-40 minutes or until the cheese has melted and started to brown a little. Let cool for 10 minutes. Garnish with fresh basil and freshly ground pepper.

Enjoy: Shamelessly with loved ones, garlic bread, and wine.

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