No-Noodle Eggplant Lasagna

Indulge in a delicious twist on classic lasagna with this noodle-less eggplant version. Featuring roasted eggplant slices in place of traditional noodles, this low-carb and gluten-free dish doesn’t skimp on the cheesy, savory flavors you love.

No-Noodle Eggplant Lasagna

Prep Time 50 minutes
Additional 30 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 301 kcal

Ingredients
  

  • 2 large eggplants 2 1/2-3 pounds total, sliced lengthwise into 1/4-inch thickness
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 28-ounce can no-salt-added crushed tomatoes
  • ¼ cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 ½ cups part-skim ricotta cheese
  • 1 large egg lightly beaten
  • 1 cup shredded part-skim mozzarella cheese divided
  • Chopped fresh basil for garnish optional

Instructions
 

  • Preheat the oven to 400°F. Spray 2 large baking sheets with cooking spray.
  • Arrange eggplant slices in a single layer on the sheets. Roast until just tender, 15-20 minutes.
  • Heat oil in a large skillet over medium-high heat. Cook beef and onion, stirring until browned, 6-8 minutes. Add garlic; cook for 1 minute.
  • Add tomatoes, wine, basil, oregano, salt, and pepper. Simmer on medium-low, stirring occasionally, until thickened, about 10 minutes.
  • In a small bowl, combine ricotta and egg.
  • In a 9-by-13-inch baking dish, spread 1 cup of the sauce.
  • Layer 1/4 of the eggplant slices over the sauce. Dollop 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella.
  • Create a second layer with another 1/4 of the eggplant slices, arranged crosswise. Top with 1 cup sauce, more ricotta, and mozzarella. Repeat for two more layers.
  • Bake, uncovered, until bubbling, 30-40 minutes. Let stand for 10-20 minutes before serving. Garnish with fresh basil if desired.

Notes

Tips

  • Make Ahead: Complete through Step 4 and refrigerate for up to 2 days before continuing with the baking process.

Nutrition Facts (Per Serving)

  • Calories: 301
  • Fat: 13g
  • Carbohydrates: 19g
  • Protein: 24g

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