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Lasagna is a classic comfort food that often finds its way onto dinner tables across the globe. However, traditional lasagna is typically laden with pasta, making it a high-carb dish that doesn't fit into many modern dietary plans. Enter the Heavenly Low-Carb Eggplant Lasagna—a delightful twist on the beloved Italian dish that maintains all the rich flavors and textures while significantly reducing the carbohydrate content. This recipe is perfect for those following a low-carb diet or anyone looking to incorporate more vegetables into their meals without sacrificing taste.

Low-Carb Eggplant Lasagna

Discover the delicious world of low-carb cooking with this Heavenly Low-Carb Eggplant Lasagna! This recipe transforms traditional lasagna by replacing pasta with nutritious eggplant, significantly reducing carb content while preserving rich flavors and textures. Perfect for low-carb diets or anyone wanting to add more veggies to their meals, this dish is packed with protein, healthy fats, and essential nutrients. Enjoy a comforting meal that nourishes your body without sacrificing taste!
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch thick rounds

1 lb (450g) ground beef or turkey (or a plant-based alternative)

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese (divided)

1 cup grated Parmesan cheese

3 cups marinara sauce (opt for low-sugar varieties)

2 cloves garlic, minced

2 tsp dried oregano

1 tsp dried basil

Salt and pepper, to taste

Olive oil, for brushing

Fresh basil leaves, for garnish (optional)

Instructions
 

Prepare the Eggplants: Preheat your oven to 400°F (200°C). On a baking sheet lined with parchment paper, arrange the eggplant slices in a single layer. Lightly brush both sides of each slice with olive oil and sprinkle them with salt. Bake for 15-20 minutes, or until the eggplant is soft and slightly golden. Once done, remove from the oven and let the slices cool slightly.

    Cook the Meat: In a large skillet, heat over medium heat. Add the ground beef or turkey, breaking it apart with a spatula as it cooks. Stir in the minced garlic, dried oregano, dried basil, and season with salt and pepper. Continue cooking until the meat is browned and fully cooked, about 7-10 minutes. If there is excess fat, drain it, then stir in the marinara sauce. Allow the mixture to simmer for an additional 5 minutes.

      Prepare the Cheese Mixture: In a medium bowl, whisk together the ricotta cheese, the large egg, grated Parmesan cheese, and a pinch of salt and pepper until well combined and smooth.

        Assemble the Lasagna: In a greased 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Place a layer of eggplant slices on top, then spread half of the ricotta mixture over the eggplant. Sprinkle a third of the shredded mozzarella cheese over this layer. Repeat the layering process—meat sauce, eggplant, ricotta, mozzarella—until all the ingredients are used, ensuring to finish with a layer of meat sauce topped with the remaining mozzarella cheese.

          Bake: Cover the lasagna dish with aluminum foil and bake it in the preheated oven for 30 minutes. After this time, uncover the dish and bake for an additional 15-20 minutes, or until the top is bubbling and golden brown.

            Cool and Serve: Once baked, allow the lasagna to cool for about 10 minutes before slicing it into portions. If desired, garnish with fresh basil leaves for an added touch of flavor and color. Enjoy your delightful low-carb eggplant lasagna!

              Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 6

                Presentation Tips: For a beautiful presentation, serve each slice on a plate, topped with a dollop of marinara sauce and a sprinkle of fresh grated Parmesan.