When I first attempt to create a healthy eggplant lasagna recipe without noodles, I wasn’t sure what to expect. Would it turn out to be a sad reminder of the missing noodles? To my delight, it wasn’t! It had all the flavors of a good lasagna, and I honestly didn’t miss the noodles one bit.
I will have known I’d love eggplant lasagna without noodles. In the end, I’m an enormous enthusiast of using vegetables as stand-ins for starches in traditional comfort food formulas. From zucchini noodles alfredo to bacon cheeseburger soup to cauliflower macintosh & mozzarella cheese, I’ve been carrying it out for a long period.
Low carbohydrate eggplant lasagna is no exception, and it’s the best comfort food. Who doesn’t love the Italian tastes of lasagna, right? Meat, marinara, and many cheeses are just perfect coupled with Italian seasonings. It’s the same reason I enjoy lasagna stuffed peppers and cauliflower casserole with meat marinara so much.
During the summer time, simple eggplant lasagna is the best way to enjoy those flavors and use seasonal produce at the same time. Give it a try even if you don’t like eggplant! The flavor of the eggplant is not strong with this preparation.
How To Make The Best Eggplant Lasagna
The best eggplant lasagna is surprisingly easy to make. The substances are the key! In order to avoid any bitterness, be sure you choose small-to-medium eggplants that are solid to touch. Huge ones, or the ones that are too gentle, tend to be bitter. Select a marinara sauce you like, because those tastes will definitely glow in this formula. You might even make your own!
Besides that, it’s very straightforward. You need the right amount of salt and ingredient ratios, but this recipe has everything figured out for you. Just follow the recipe cards step-by-step. You’ll have the best eggplant lasagna before you know it!
You can save a lot of time by making the layers in parallel. Roasting the eggplant, cooking the meat marinara sauce, and making the mozzarella cheese filling up can all be achieved in tandem. Then, it’s a matter of simply assembling the levels and cooking until you can the best benefit. Oooey, gooey cheeeesy lasagna!
Guess what happens else I really like concerning this recipe? All of the substances needed are extremely common. There’s a good chance you have everything you need in your fridge at any given time. And, there are numerous ways to use any you have left afterward.
I haven’t tried assembling the entire dish in advance, but you can definitely prepare the layers ahead of time. That’s a common trick of mine. I actually like to keep some of the meats sauce in this formula on hand in my own freezer all the time, because it’s convenient for casseroles such as this, and a simple mix fry. Eggplant lasagna is the best way to utilize it, though!
Easy Eggplant Lasagna
As you can see in the pictures, this eggplant lasagna recipe makes very distinct portions. That actually makes it even easier, in both prep and providing!
You’re essentially making “lasagna stacks”, as opposed to a single casserole. A providing is merely one of these stacks cut in half. It may not appear such as a great deal, but low carbohydrate eggplant lasagna is extremely filling. You might have a couple portions if you’d like, though.
I came across the stacking solution to be very convenient for set up. Besides, it brings about an extremely nice serving demonstration. It’s extremely easy to neatly slice a stack in half – or serve it whole if you’re hungry, because you can simply have two servings!
All that being said, you don’t have to make individual stacks like I did. Feel free to spread your eggplant lasagna layers all the way across the casserole dish. Just be sure to use a sharp knife and cut carefully if you go that route. It may be a little harder to remove from the pan without making a mess, but that’s okay. It will be just like delicious, anyway!
Eggplant Lasagna Recipe Without Noodles – Low Carb, Gluten-Free
This healthy low carbohydrate eggplant lasagna recipe without noodles is fast and simple to make, using simple ingredients. Just 20 minutes prep time!
8 servings, Prep time 20 minutes, Cook time 40 minutes
- 1 tsp Essential olive oil
- 2 cloves Garlic clove (minced)
- 1/2 lb Floor beef
- 1 tsp Sea salt
- 1/2 tsp Dark pepper
- 1/2 glass Marinara sauce (or even more )
- 1 tbsp Italian seasoning
- 1 medium Eggplant (~1/4 lb); sliced up lengthwise into 8 pieces, about 1/4″-1/2″ thick
- 2 tbsp Essential olive oil
- Sea salt
- Black pepper
- 8 oz Ricotta cheese
- 1/2 cup Grated parmesan cheese
- 1 large Egg
- 2 cup Mozzarella cheese
- Heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Make until browned (about ten minutes), breaking apart the meats with a spoon or spatula.
- Mix in marinara sauce and Italian seasoning. Reduce temperature to a mild simmer. Simmer for approximately ten minutes while preheating the range and planning the eggplant.
- In the meantime, preheat the range to 400 levels F. Line and grease a cooking sheet.
- Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
- Roast the eggplant in the oven for about 15 minutes, until soft. When done, remove from the oven and leave the oven on at 400 F.
- In the meantime, make the parmesan cheese filling. In a little bowl, stir collectively the ricotta parmesan cheese, Parmesan cheese, and egg.
- Line the bottom of a 9×13 glass or stoneware casserole dish with a single layer of roasted eggplant slices. Top each cut with the bottom beef marinara mix. Pass on the ricotta mix at the top. Sprinkle with shredded mozzarella mozzarella cheese. Repeat the levels again, with shredded mozzarella last. (You’ll finish up with 4 oblong stacks – one portion will be 1/2 of 1 of the.)
- Bake for a quarter-hour, until the mozzarella cheese at the top is melted and golden.