Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (2024)

This post may contain affiliate links. See my disclosure policy.

This recipe for eggplant lasagna replaces the lasagna noodles for eggplant for the ultimate healthy dinner! Made with simple ingredients, it’s perfect for a filling yet low carb meal.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (1)

Cooking with eggplant can be a little bit cumbersome but we have perfected it.

If you’ve tried our air fryer eggplant, eggplant pizza, or eggplant parmesan before, you’ll no doubt love this eggplant lasagna. It’s got all the best parts of a classic lasagna but with a nutritional boost!

Table of Contents: show

Why this recipe works

  • Healthy AND low carb. Packed with slices of eggplant, a delicious meat sauce, and even some hidden spinach, it’s pack with protein, fiber, and healthy fats. Swapping out lasagna noodles for eggplant keeps the texture and bulk WITHOUT sacrificing on taste.
  • Simple ingredients. Many keto recipes include some hard-to-find ingredients. This lasagna uses simple, fresh, and easy-to-find ingredients.
  • No watery lasagna. Salting and roasting the eggplant prior to baking the lasagna will guarantee no watery lasagna ever.
  • Delicious way to jazz up eggplant. Just like sauteed eggplant or rollatini, this takes eggplant to another level.

The secret to the perfect eggplant lasagna is to roast the eggplant slices before assembling them all together. This ensures perfectly soft eggplant and the overall lasagna to NEVER be watery.

Love lasagna? Try our cottage cheese and seafood versions.

Ingredients needed

This recipe calls for simple and affordable ingredients that can be found at any mainstream grocery store. Here is what you’ll need:

For the eggplant lasagna

  • Eggplant– Choose an eggplant that is firm on the outside with minimal bruising. The softer the eggplant is, the harder it will be for the lasagna to hold together.
  • Salt– Sprinkle over the eggplant to draw out excess moisture.
  • Olive oil– A flavorful oil to cook the meat sauce in.
  • Ground beef– I used lean ground beef, but you can use slightly fattier cuts, like 80/20 ground beef (80% lean, 20% fat).
  • Marinara sauce– Skip the expensive store-bought variety and make your own spaghetti sauce (which works perfectly for this!).
  • Italian seasonings– Necessary flavors for any good lasagna or meat sauce.

For the cheese filling

  • Ricotta cheese– Aim to use good quality and full-fat ricotta cheese. Alternatively, you can use full-fat cottage cheese.
  • Cheddar cheese– Or any fully flavored shredded cheese of choice.
  • Frozen spinach– Thawed and with its excess liquid squeezed out.
  • Egg– To thicken the filling.
  • Mozzarella cheese– To layer the lasagna and cover the top of the lasagna with.
  • Fresh basil– To serve.

How to make eggplant lasagna?

It’s best to make this recipe in parts and then put it all together. This makes clean up a breeze and a seamless process. Ready to make some lasagna?

Step 1- Prep the eggplant

Slice the eggplant and sprinkle with salt. Let the eggplant sit for 15 minutes, to draw out some moisture.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (2)

Bake the eggplant slices for 15-20 minutes, until soft and tender.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (3)

Step 2- make the meat sauce

Heat oil in the pan and when hot, add the ground beef and cook until no longer brown. Add the marinara sauce and Italian seasonings and let it simmer for five minutes.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (4)

Step 3- make the cheese filling

Whisk together the ricotta cheese, cheddar cheese, thawed frozen spinach, and egg until combined.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (5)

Step 4- assemble the lasagna

Add a thin layer of the meat sauce to the bottom of a baking dish. Add a single layer of eggplant, followed by a layer of the cheese filling, then half a cup of mozzarella cheese. Repeat the process until all the ingredients are used up. Sprinkle the remaining mozzarella cheese over the top.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (6)

Step 4- bake the lasagna

Cover the dish with tin foil and bake for 45 minutes, removing the tin foil at the 30-minute mark. Once the cheese has melted and the sides are bubbling, remove it from the oven. Let the eggplant lasagna rest for 10 minutes, before sprinkling it with fresh basil and serving.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (7)

Can I make this lasagna in advance?

This lasagna is one you can definitely make ahead of if you like. You can do so a few days in advance (and refrigerate it) or a few months in advance (and freeze it).

  • Refrigerate then bake– Cover the uncooked lasagna in tin foil and place the dish in the refrigerator for up to 3 days. Remove the lasagna from the refrigerator 30 minutes before baking it. Using a paper towel, mop up any excess liquid around the sides.
  • Freeze then bake– Wrap the uncooked lasagna in saran wrap, followed by tin foil, then place it in the freezer for up to 2 months. The night before baking, place the frozen lasagna in the refrigerator to thaw out. Let the uncooked lasagna sit at room temperature for 30 minutes before cooking it.

Tips to make the best recipe

  • You must salt and roast the eggplant before assembling the lasagna. It drains out extra liquid and helps ensure this lasagna is NOT watery. You also risk the eggplant being gummy and dense.
  • Don’t worry if you don’t have enough eggplant to form multiple layers. You can simply increase the meat sauce, cheese filling, and mozzarella cheese on top.
  • If you’d like a vegetarian eggplant lasagna, simply omit the ground beef and layer up with the marinara sauce.

Storage instructions

  • To store: Eggplant lasagna can be stored in the refrigerator, covered, for up to 5 days.
  • To freeze: Place portions of the lasagna in a shallow container and store in the freezer for up to 6 months.
  • Reheating: Reheat the lasagna in a preheated oven at 180C/350F for 10 minutes.
Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (8)

What to serve with eggplant lasagna

As this is an incredibly hearty dish, we like to keep the sides simple. Veggies and fresh salads are best, so here are some ideas:

  • Green goddess salad
  • German potato salad
  • Rice salad
  • Air fryer green beans
  • Air fryer Brussels sprouts

Frequently Asked Questions

Why is my lasagna watery?

If you do not pre-bake the lasagna with a dash of salt, you risk the dish releasing extra moisture during the cooking process. This in turn will yield a watery lasagna.

How do you cut eggplant for lasagna?

The best way to slice eggplant for baked dishes is lengthways. Be careful not to cut them too thinly or else they will lose stability when layered.

Do you have to soak eggplant before baking?

You don’t need to soak eggplant before baking it but for hearty dishes like lasagna, it’s best to pre-bake them first.

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (9)

Best Eggplant Lasagna

This eggplant lasagna replaces lasagna noodles with sliced eggplant and is a fabulous low carb dinner recipe! Layered with a meat and cheese sauce, it's a healthy and filling dish!

Servings: 12 servings

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

Rate This Recipe

Print

Video

Ingredients

  • 2-3 large eggplants sliced into 1/4 inch thickness
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 lb ground beef lean
  • 2 lb keto marinara sauce
  • 1 tablespoon Italian seasonings
  • 1 1/2 cups ricotta cheese full fat
  • 1 cup cheddar cheese shredded
  • 10 oz frozen spinach thawed and moisture squeezed out
  • 1 large egg
  • 1 1/2 cups mozzarella cheese shredded

Instructions

  • Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set it aside. Grease a baking tray and set that aside too.

  • Thinly slice the eggplant into ½ inch thick slices. Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.

  • Place the eggplant onto the lined baking tray and roast for 15-20 minutes, until soft.

  • While the eggplant is roasting, prepare the meat filling. In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the keto marinara sauce and Italian herbs and cook for 5 minutes, before removing from the heat.

  • In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg.

  • Assemble the eggplant lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the eggplant, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with extra mozzarella cheese.

  • Cover with foil and bake for 30 minutes. After 30 minutes, remove from the oven and remove the foil and cook for a further 15-20 minutes, until the cheese on top is melted and the sauce is bubbling.

  • Remove the lasagna from the oven and rest for 10 minutes before serving.

Notes

TO STORE: Eggplant lasagna can be stored in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place portions of the lasagna in a shallow container and store in the freezer for up to 6 months.

TO REHEAT: Reheat the lasagna in a preheated oven at 180C/350F for 10 minutes.

Nutrition

Serving: 1servingCalories: 258kcalCarbohydrates: 7gProtein: 18gFat: 18gSodium: 416mgPotassium: 431mgFiber: 4gVitamin A: 3143IUVitamin C: 3mgCalcium: 254mgIron: 2mgNET CARBS: 3g

Course: Main Course

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Eggplant Lasagna Recipe | Non-watery, Low Carb, And Healthy (2024)

FAQs

Why is my eggplant lasagna watery? ›

The eggplants need time to sweat out their juices before cooking or else the dish is too watery. Sprinkle a little salt over the slices and place in a colander over the sink for at least a half hour to several hours- the eggplant will sweat out the additional liquid. Skip this step and you will have a soggy lasagna.

How many calories in a piece of eggplant lasagna? ›

Wegmans
Nutrition Facts
For a Serving Size of 1 cup (227g)
How many calories are in Eggplant Lasagna? Amount of calories in Eggplant Lasagna: Calories 280Calories from Fat 153 (54.6%)
% Daily Value *
How much fat is in Eggplant Lasagna? Amount of fat in Eggplant Lasagna: Total Fat 17g-
16 more rows

What is the best way to prepare eggplant? ›

Cook as desired. Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.

Why do you soak eggplant in water? ›

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

How do you cook eggplant so it's not mushy? ›

A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

How many calories and carbs are in eggplant parmesan? ›

Eggplant Parmesan (1 cup) contains 16g total carbs, 12g net carbs, 22g fat, 14.1g protein, and 311 calories.

Why does eggplant parm have so many calories? ›

Eggplant parmigiana, or eggplant parmesan, is an Italian food made from layers of deep-fried slices of eggplant, tomato sauce and mozzarella cheese. Although it's considered a vegetarian dish, eggplant parmesan is traditionally made with full-fat mozzarella and parmesan cheese, making it high in calories and fat.

How much is a serving of eggplant lasagna? ›

Eggplant Lasagna - 1 serving (about 1.5 cups)

What is the healthiest way to eat eggplant? ›

There's several ways to cook an Eggplant. But if you wanna go for the healthiest way, It's Grilling it or Roasting it.

Is eggplant good for blood pressure? ›

So now, in addition to my meds, if my pressure goes up, I eat a little eggplant. That works every time! A: Japanese researchers noted that eggplant is rich in acetylcholine, a neurotransmitter with an effect on blood pressure.

Why do you soak eggplant in vinegar? ›

Why do you soak eggplant in water and vinegar? Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.

When should you not eat eggplant? ›

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

Should eggplant be refrigerated? ›

Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days. If you don't intend to eat the eggplant within 2 days, it should be refrigerated.

What is the secret to cooking eggplant? ›

In an ideal world, Chris adds, you should toss the cut eggplant in a bowl of oil to get a chance to cover every side of it. In Sarah Jampel's eggplant and ricotta sandwich, you brush the eggplant slices with oil before cooking them in a nonstick skillet, and then brush the other side before flipping. Smart!

Why is my baked eggplant watery? ›

Not cooking it in enough fat.

The flesh of eggplant is like a sponge — it will immediately soak up any liquid it touches.

How do you keep vegetable lasagna from being watery? ›

Cook your vegetables separately.

It's also important not to overload you vegetable lasagna. Having a proper amount of vegetables will help the lasagna maintain its shape, and will keep everything moist, but not watery. As you're creating layers, don't worry if it looks more sparse than you'd think.

Does eggplant release water when cooking? ›

Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias. Give them a toss halfway through the cooking process to make sure they're cooked evenly, too.

How do you fix watery eggplant parmesan? ›

It's essential to wait at least 30 minutes before cutting the eggplant Parm or it will ooze out everywhere and seem watery. It needs time to set up after baking. This Eggplant Parmesan tastes even better the next day because it has time for all of the flavors to meld together.

Top Articles
Latest Posts
Article information

Author: Stevie Stamm

Last Updated:

Views: 5944

Rating: 5 / 5 (80 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Stevie Stamm

Birthday: 1996-06-22

Address: Apt. 419 4200 Sipes Estate, East Delmerview, WY 05617

Phone: +342332224300

Job: Future Advertising Analyst

Hobby: Leather crafting, Puzzles, Leather crafting, scrapbook, Urban exploration, Cabaret, Skateboarding

Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.