Lau's Healthy Life

By Lauren Holden

Eggplant Lasagna [low-carb, keto, grain & gluten-free]

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.

Eggplant lasagna

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)!

keto lasagna

We paired this lasagna with my favourite keto bread alternative, keto buns! I love making them into garlic bread by topping them with some extra-virgin olive oil, grass-fed ghee, or butter & some fresh grated garlic for keto garlic bread! I pop it in the oven for a couple minutes to crisp up & it makes for the perfect addition to this recipe! Jay also added some fresh organic mozzarella cheese to his!

keto garlic bread

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!

Print Recipe
 Eggplant Lasagna [low-carb, keto]
Low-carb, keto approved lasagna that is full of flavour!
Prep Time 30 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Homemade Lasagna Sauce
  • 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*
Lasagna Base
  • 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
Prep Time 30 Minutes
Cook Time 45 Minutes
Servings
Ingredients
Homemade Lasagna Sauce
  • 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*
Lasagna Base
  • 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
Instructions
Sauce
  1. In a medium saucepan add all of the sauce ingredients to the pot & bring to a boil over medium heat.
  2. Once boiling, reduce to a simmer over low heat for 20 minutes so the flavours can come together.
Lasagna Base
  1. Preheat the oven to 400 F.
  2. While the sauce is simmering, line a baking tray (might need two) with parchment paper.
  3. Add the peeled & sliced eggplant to the baking tray & evenly cover in the oil & some pink salt/pepper.
  4. Bake until soft & slightly browned, about 20 minutes.
  5. 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.

Comments

  1. 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.

    Reply

    • Love hearing this! The eggplant is super subtle so I find it makes the perfect sub for regular noodles! Glad you loved it! 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *