Low-Carb Lasagna Recipe with Eggplant (Tastier than Zucchini)

Diner

Want to enjoy a healthy lasagna? You're in the right place with this low-carb lasagna! Thanks to the aubergine lasagna sheets, it is also tastier than with zucchini.
Low-Carb Lasagna with Eggplant

Low-Carb Lasagna with Eggplant (Tastier than Zucchini)

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Low-Carb Lasagna with Eggplant (Tastier than Zucchini)

Low-Carb Lasagna with Eggplant

Low-Carb Lasagna with Eggplant (Tastier than Zucchini)

Want to enjoy a healthy lasagna? You're in the right place with this low-carb lasagna! Thanks to the aubergine lasagna sheets, it is also tastier than with zucchini.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Lasagna, Low-carb lasagna
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 464kcal
Author: Ben

Ingredients

Ingredients sauce

  • 1 teaspoon olive oil
  • 2 cloves of garlic - finely chopped
  • 700 gram minced meat
  • 400 gram diced tomato - canned
  • 1 tablespoon Italian spices
  • 1 teaspoon salt
  • 0.5 teaspoon pepper

Ingredients low-carb lasagna sheets

  • 1 big eggplant - cut into 8 slices
  • 2 tablespoon olive oil
  • Salt and pepper

Ingredients cheese filling

  • 250 gram ricotta cheese
  • 50 gram Parmesan cheese - grated
  • 1 big egg

Ingredients cheese topping

  • 250 gram Mozzarella or regular cheese - grated

Instructions

How to make the sauce:

  • Heat the oil in a frying pan over medium heat and sauté the garlic light brown in 30 seconds.
  • Turn up the heat and add the ground beef. Season with salt and pepper. When the minced meat is brown, add the diced tomato and Italian spices and reduce the heat to low.
  • Simmer the sauce for 10 minutes.

How to make the low-carb lasagna sheets:

  • Preheat the oven to 180 degrees Celsius.
  • Place baking paper on a baking tray and place the egg plant slices side by side. Brush both sides with olive oil and season with salt and pepper.
  • Bake them in the oven for about 15 minutes. Leave the oven on when you take them out.

How to make the cheese filling:

  • Mix all the ingredients for the cheese filling together in a bowl.

How to combine it all:

  • First put a layer of eggplant in an oven dish (23x33cm) so that it covers the bottom.
  • Put some of the sauce on each disc and then the cheese filling. If necessary, use a little bit of the mozzarella/cheese on top of the cheese filling.
  • Repeat step 2 and add the remaining mozzarella/cheese on top of the lasagna.
  • Bake the lasagna in the oven for about 15 minutes.

Nutritional value per serving

Sodium: 686mg | Calcium: 347mg | Vitamin C: 6mg | Vitamin A: 511IU | Sugar: 4g | Fiber: 3g | Potassium: 539mg | Cholesterol: 127mg | Calories: 464kcal | Saturated Fat: 15g | Fat: 35g | Protein: 29g | Carbohydrates: 8g | Iron: 3mg

About the Author

Ben Kuiper is a pharmacist and an expert in the field of type 2 diabetes.

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