“Once again, my life has been saved by the miracle of lasagna” -Garfield
Missing your favourite Italian food while on a low carb diet? Search no further. In this eggplant lasagna recipe, you won’t even miss the pasta. Slices of thick eggplant are layered between a cheesy ricotta mixture and a hearty meaty sauce – making this lasagna a sure crowd pleaser.
1 large eggplant, sliced lengthwise 3/4-inch thick (8 slices)
2 tablespoons olive oil, plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup chopped onion
2 cloves garlic, minced
1 1/2 pounds of ground beef
2 cups of your favourite marinara sauce
1 tablespoon fresh chopped parsley
1 (15-ounce) container whole milk ricotta cheese
1 cup grated parmesan
1 1/2 cups mozzarella cheese
Preheat oven to 350°F.
Brush the eggplant with olive oil, season with salt and pepper and place on a baking sheet. Roast in the oven until tender, for about 15-20 minutes.
Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the ground beef and brown well until cooked through. Stir in the marinara sauce and season with salt and pepper. Simmer, uncovered, over medium low heat for about 15 minutes, until thickened.
In a large bowl mix together the ricotta, eggs, Parmesan cheese, parsley, salt and pepper.
Brush a 9 x 12- in rectangular baking dish with oil and begin layering the lasagna as follows: sauce, eggplant, ricotta mixture, sauce. Continue with the remaining eggplant, ricotta mixture, and finally the sauce. Sprinkle with the mozzarella.
Bake until bubbly, about 30-40 minutes.