Four Cheese Eggplant Lasagne

I’ve been living a low-carb lifestyle since the first of September, 2015. Since then I’ve lost 35 pounds! But that singular accomplishment comes with a price–no bread, no potatoes, no rice, no noodles. Lately I’ve been jonesing for lasagne–thick, rich, creamy and cheese, saucy and hearty. But what about those pesky, carb-laden noodles? In this version sliced, roasted eggplant fills in for the noodles. The delicious end result filled the bill in every way and completely satisfied my craving for forbidden comfort food.
Make this dish on a day when you can devote yourself to cooking. Pour a glass of tasty wine, and congratulate yourself for preparing such soul-satisfying food. Bonus–unless you’re feeding a crowd at the first sitting you’ll have ample leftovers for several days of lunches or another dinner.

Four Cheese Eggplant Lasagne
Print Recipe
A low-carb, full flavored dish, with all the elements you'd expect in an excellent homemade lasagne--layers of cheese, a savory tomato meat sauce, and lightly roasted eggplant in place of noodles. Buon appetito!
Servings Prep Time
12 60 min
Cook Time Passive Time
70 min 10 min
Servings Prep Time
12 60 min
Cook Time Passive Time
70 min 10 min
Four Cheese Eggplant Lasagne
Print Recipe
A low-carb, full flavored dish, with all the elements you'd expect in an excellent homemade lasagne--layers of cheese, a savory tomato meat sauce, and lightly roasted eggplant in place of noodles. Buon appetito!
Servings Prep Time
12 60 min
Cook Time Passive Time
70 min 10 min
Servings Prep Time
12 60 min
Cook Time Passive Time
70 min 10 min
Ingredients
Tomato meat sauce
Cheeses
Eggplant
Servings:
Instructions
  1. Prepare the eggplant. Preheat oven to 400 degrees. Slice ends off of eggplants, then slice each eggplant lengthwise into 3/8-inch slices. Place slices in a colander, in a sink, and sprinkle the kosher salt over all exposed sides of the eggplant. Let stand and drain for 15 minutes. Line 2 baking sheets with foil; spray the foil with cooking spray. Lay the eggplant slices on the sheets, fitting all the slices on the 2 sheets. Roast for about 25- 30 minutes, using two racks in the oven. Rotate the baking sheets about halfway through the roasting time. Eggplant should be soft and very lightly browned. At the end of the roasting turn the oven down to 350 degrees.
  2. Meanwhile, make the tomato meat sauce. In a large skillet brown the ground beef over medium-high heat, breaking the meat into small chunks as it browns. Add onion and saute with the ground beef until onion is translucent, about 5 minutes. Add garlic powder, parsley and Italian seasoning. Stir together. Add tomatoes, tomato sauce and tomato paste. Stir well. Turn heat down to low and let the sauce mixture simmer for about 20 minutes until thickened. Add salt and pepper to taste. Remove from heat and set aside.
  3. While eggplant roasts and tomato sauce simmers, stir together in a large bowl the ricotta, cream cheese, 1/2 cup parmesan cheese, 1/4 cup parsley, spinach, eggs and salt. Taste and add more salt and/or pepper if desired. Set aside.
  4. Grate mozzarella cheese and set aside.
  5. Assemble the lasagne. Spray a 13x9 baking dish with cooking spray. Spread about 1/2 cup of tomato meat sauce over the bottom of the dish. Lay 4-5 slices of eggplant, without overlapping, in the dish. Spread roughly 1/3 of the combined cheese mixture over the top of the eggplant slices. Spread about 1/3 of the remaining tomato sauce over the cheese. Sprinkle about 1/3 of the shredded mozzarella cheese over the tomato sauce. Repeat layers of eggplant, cheese mixture, sauce and mozzarella two more times, ending with mozzarella cheese. Sprinkle the remaining 1/4 cup parmesan over the top.
  6. Cover loosely with a piece of foil that has been sprayed with cooking spray. Put into a 350-degree oven for 1 hour, or until an insta-read thermometer inserted into the casserole reads 165 degrees. If more time than 1 hour is required, put back into the oven in 10 minute increments. When you have about 5 minutes left of cooking take the foil off the baking dish and let the cheese melt and brown slightly. Remove from oven and let stand for 10 minutes before serving.
  7. Prepare to be amazed! You've just prepared a low-carb, fully delicious, and sinfully satisfying lasagne. Enjoy your hard work! Cover and refrigerate any leftovers. Microwave leftover portions for 2 minutes, or until hot. Congratulate yourself again for making yourself such fabulous lunch.
Share this Recipe

Leave A Reply