Lower in carbs, but not in flavour!
Trust me when I say you won’t even miss traditional high carb lasagna with this version! Eggplant has a very mild flavour & ideal texture for lasagna in my opinion.

This is @jays_unhealthy_life’s take on lasagna & it’s one you are going to want to add to your list of things to make! Prep it on the weekend & have easy, low-carb lunches ready for the week ahead.
You can try subbing dairy-free cheese in this recipe but I haven’t tried it myself so can’t vouch for how it will turn out. I actually created a nut & dairy-free version of this as well that is 100% plant-based, which I will be sharing this week to the blog (so make sure you’re subscribed so you get notified when I have a new post out)!

We paired this lasagna with my

I hope you guys love this recipe as much as I do & make sure to tag me on Instagram if you try it out so I can see all your delicious re-creations! I love seeing you guys make my recipes & sharing them to my Instagram story!
Prep Time | 30 Minutes |
Cook Time | 45 Minutes |
Servings |
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- 1 can (large, 28 oz) Crushed tomatoes
- 2 Tomatoes, diced
- 1 can (small, 6 oz) Tomato paste
- 3 Peppers, diced Red, yellow or orange
- 1 Red onion, diced
- 1/2 cup Mushrooms, chopped
- 1/2 cup Water
- 3 Garlic cloves, grated
- 2 tbsp Oregano
- Pink salt & pepper to taste
- 2 tbsp Ground flaxseeds
- 2-3 cups Cooked & prepared protein of choice (grass-fed ground beef, chicken, chickpeas, tofu, etc.) Optional*
- 2 Eggplants, peeled then thinly sliced lengthwise
- 1 tbsp Oil I like using avocado or extra-virgin olive oil
- Pink salt & pepper to taste
- 2 cups Mozzarella cheese (organic, grass-fed) You can try subbing your favourite dairy-free cheese here but I haven't tried that yet
Ingredients
Homemade Lasagna Sauce
Lasagna Base
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- In a medium saucepan add all of the sauce ingredients to the pot & bring to a boil over medium heat.
- Once boiling, reduce to a simmer over low heat for 20 minutes so the flavours can come together.
- Preheat the oven to 400 F.
- While the sauce is simmering, line a baking tray (might need two) with parchment paper.
- Add the peeled & sliced eggplant to the baking tray & evenly cover in the oil & some pink salt/pepper.
- Bake until soft & slightly browned, about 20 minutes.
- In a separate baking dish layer the sauce, then eggplant, sauce, cheese, eggplant, sauce & cheese to top it off. Bake the lasagna in the over for about 30 minutes & until the cheese is melted. Top with fresh chives & serve.
I made this for supper tonight. All I can say is Yumm!!!! You do not miss the noodles at all. I added lots of cheese and some Italian spices when cooking the ground beef. Who knew I liked eggplant! lol! This will be our “go to” lasagna recipe from now on! The rest of the family gives it a big thumbs up as well.
Love hearing this! The eggplant is super subtle so I find it makes the perfect sub for regular noodles! Glad you loved it! 🙂