If you love all things lasagna like I do, try The BEST Lasagna Ever next, or this Skillet Lasagna to switch things up! Then give this delicious Seafood Lasagna a try, it’s SO good!
Eggplant Lasagna
This low-carb eggplant lasagna is a fun change whether you’re gluten-free, on a low-carb diet, or just want to try something a little different. The eggplant is tender, the meat sauce is tasty, and the ricotta cheese layer gives it that signature lasagna touch. Every bite is delicious and you won’t even believe it has eggplant. It’s a great way to sneak in veggies and make your family a nutritious dinner. This eggplant lasagna is cheesy, hearty, and sure to be a hit with everyone in your family. Make it a complete meal by serving it with this fresh salad and some homemade garlic knots!
Eggplant Lasagna Ingredients
A little bit longer of a list, but trust me, the flavors in this lasagna make everything worth it. Follow the recipe card below for exact amounts.
Eggplant
Eggplant: I used two large eggplants for this recipe. Salt: To help sweat the eggplant and release the moisture. Olive Oil: Brush on the eggplant.
Meat Sauce
Onion: Minced onion adds the best flavor to the lasagna. Italian Sausage: I love the Italian sausage in this recipe but you can use ground beef or ground turkey. Crushed Tomatoes and Tomato Sauce: The tomato base of this meat sauce. Garlic: Minced garlic is a must in Italian recipes. Italian Seasoning: Flavor the sauce with dried Italian herbs. Sugar: Just a little bit helps balance out the flavors in the sauce. Fresh Basil: Chopped and added for flavor. Salt and Pepper: Season to taste.
Ricotta Layer
Ricotta Cheese: A creamy key ingredient in lasagna recipes. Egg: Helps bind the ricotta layer and cheeses together. Mozzarella Cheese and Parmesan Cheese: This cheesy blend makes up the ricotta layer and is crucial in any lasagna!
Cheese Topping
Mozzarella Cheese and Parmesan Cheese: The parmesan and mozzarella make the perfect cheesy top! Fresh Basil and Parsley: For garnish and added flavor.
Let’s Make Homemade Eggplant Lasagna!
I walk you through every step of making this amazing eggplant lasagna! Pictures and instructions help make any recipe doable. The recipe card below also has detailed instructions for you to follow.
Eggplant
Meat Sauce
Ricotta Layer
Assemble
Eggplant: The size of eggplants can vary. It also depends on how thick or thin you slice the eggplant. Feel free to build another layer if two layers of eggplant doesn’t seem like enough. Make it Spicy: If you want this to be spicy eggplant lasagna, add some red pepper flakes to the meat sauce. Swap the Meat: Swap the sausage with ground beef or ground turkey. A combination of sausage and beef would also be delicious! Vegetarian Option: If you want to make this vegetarian eggplant lasagna, just use marinara sauce, or sauté some mushrooms and spinach and add it in instead of the meat.
In the Refrigerator: Cover the eggplant lasagna tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Keep it in the fridge for up to 4 days. To Reheat: To reheat, pop your lasagna in the oven at 350 degrees Fahrenheit until warmed through. You can also use the microwave for single servings!
Marry Me Shrimp Pasta
30 mins
Classic Caesar Salad with Asiago Caesar Dressing
10 mins
Italian Pasta Salad
15 mins
Italian Cream Cake
1 hr 20 mins
