Who says you can't have lasagna while watching your carb intake? This eggplant lasagna is layered with cheesy goodness and savory tomato sauce, all while keeping it low-carb.

Quick Info

⏱️ 110 min • 🍽️ 12 servings • ⭐ 95%

Nutrition

279 cal • 16g protein • 16g carbs • 17g fat

Tags

[Gluten-Free] • [Healthy] • [Low-Carb] • [Vegetarian] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 2 large eggplant
• 1 teaspoon sea salt, plus more to taste
• Olive oil, to taste
• 5 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 2 28-ounce cans of crushed San Marzano tomatoes
• 6 fresh basil leaves, thinly sliced, plus more for garnish
• 1 large egg
• 1 15-ounce container of ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 2 teaspoons Italian seasoning blend

Instructions Preview

1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the eggplant, then sli…
3. Sprinkle the eggplant slices with sea salt…

…and 9 more steps

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Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful