keto eggplant lasagna

Roasted Eggplant Lasagna made with no-boil lasagna noodles and topped with Arugula Pesto. A delicious, healthy vegetarian dinner recipe that is comforting and nourishing. Vegan and GF adaptable.

Eggplant Lasagna Recipe 

eggplants (about 3 lbs)

salt

olive oil, spray olive oil

———-

olive oil

onion, diced

4-8 garlic cloves, rough chopped

baby spinach,

Salt and pepper

——-

tub of whole milk ricotta (or sub tofu ricotta)

basil

nutmeg

pepper

——

24-ounce jar marinara sauce,

no-boil lasagna noodles (or sub- gluten-free lasagna noodles)

mozzarella (or meltable vegan cheese)

chili flakes (optional)

garlic clove

toasted almonds, pinenuts or smoked almonds

basil leaves

arugula

lemon zest

lemon juice

oil oil

1/4 teaspoon salt (if your almonds

cracked pepper

Sweat and ROAST EGGPLANT

Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!

SPINACH FILLING

While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.

RICOTTA MIXTURE

In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.

ASSEMBLE

Spray or brush a 9&#215;13 baking dish (or 12-inch round baking dish) with olive oil. Place 3/4 cup marina sauce on the bottom, or enough to cover the bottom. Place the no-boil lasagna noodles over top. Spread another thin layer of marinara over the pasta, or just enough to lightly coat. Add half the roasted eggplant, overlapping a little if need be. Dot with half of the ricotta mixture. Spoon all of the wilted spinach mixture over top evenly. Sprinkle with 1/2- 3/4 cup mozzarella and 1/8 cup pecorino. Add another layer of pasta sheets. Lightly cover with 3/4 cup marinara (you&#8217;ll need one more layer of marinara for the top, so if it looks like you could run out, water this down a bit here.) Next add the remaining eggplant, overlapping if need be. Smother with the remaining marinara sauce and spoon the remaining ricotta in fluffy dollops over the top. Sprinkle with a few chili flakes,  1/2 cup mozzarella cheese and 1/8 pecorino.

BAKE

Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375 F oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling.

While it is baking make the Arugula Pesto &#8211; place everything in food processor and pulse until combined, but not too smooth. Add more oil, to make it looser if you like, or less to make it thicker.

The lasagna is done when it is golden, bubbling and slightly puffed in the center.

Let it rest 5 minutes before serving, dot it with  Arugula pesto or serve it on the side.

Delicious. This recipe is a keeper. Was wondering about nutritional information however.. 🤔

This was so easy and delicious! I can't wait to make it again. Beautiful presentation.  I used Rao Marinara.

The eggplant lasagna was delicious. Thank you for the recipe x

Have I seriously not commented under this gem yet?! I make this at least twice a month for me and my husband (per recipe is 4 meals for us). Everything is so perfect, even the vegan version - the cheese might not melt as well but the flavor is still outstanding. I’ve only made it with tofu ricotta, which until I mentioned to my husband that it was tofu he didn’t have the slightest idea (and we eat tofu a lot so we are very familiar with the flavor). I double the pesto every time because we absolutely adore it. As much as I cook I’m not the fastest in prepping &amp; this recipe consistently takes me about 4 hours from start to finish, but it’s very easy to divide and conquer. I make my own marinara every time from canned San marzano tomatoes too. It’s food like this that makes us not miss being omnivorous at all while navigating through a consciously-lived, plant-based life. Thanks Sylvia!

This was delicious - the best vegetarian lasagne recipe I've found! I added some zucchini in with the eggplant for variety.

I’m giving a 5-star rating for excellent instructions on to prep eggplant.
So, thank you for explaining how to do this.  In my opinion, I think the eggplant is not as bitter and more tender. Of course, the eggplant lasagna is so good; and yes, you must have the arugula pesto, great contrast.  
Your photos are always such an inspiration to get in the kitchen and make a fantastic recipe.

I've made this a few times and I am making it again tomorrow! It's so DELICIOUS! Thank you for this recipe, in fact thanks for all your recipes!!I I pretty much soley cook new recipes from your food blog, I've loved them all!

Made this reicpe with the Fast &amp; Easy Marinara Sauce and a store-bought pesto (for the garnish). It was delicious! My husband asked me to make it again before it was even gone. As suggested, I tackled this in stages. The instructions were very easy to follow.

It’s really amazing. So I made pasta from scratch and marinara from scratch. Might be the best lasagne I’ve ever had. And I’m not a vegetarian.

This is a beautiful, soul satisfying dish. I’ve made this both with meat sauce (ground turkey) and without, and everyone raves about it, no exceptions. 
And yes, the arugula pesto raises it to a whole other level, tho it’s dreamy alone. Even better the next day (if you’re lucky to have leftovers!)

This eggplant lasagna was absolutely delicious. So incredibly flavorful and tasty. The arugula pesto brought it to a completely other level. Half an hour after finishing this meal I still have the amazing flavors dancing in my mouth. I had purchased three big eggplants and next time I think I would only use two. The layers got so high that it did spill over a little in my oven. This is the fourth recipe we have tried of yours Sylvia and you have now become our favorite chef!! Thank you!

This is one of the best lasagne recipes I've ever eaten and definitely the best I've ever made,! Great directions and notes! Thank you!

https://content.jwplatform.com/videos/5HznVGqL.mp4

How to make Roasted Eggplant Lasagna- a cozy, hearty vegetarian dinner recipe made easy with no-boil noodles. Top it off with flavorful Arugula Pesto! Keto, GF and Vegan-adaptable! 60-second Video 

Roasted Eggplant Lasagna

This eggplant lasagna with meat sauce is a low carb main dish. You won&#39;t miss the pasta when you try this easy recipe.

Eggplant Lasagna Recipe

oz Pasta Sauce

1½ lbs ground beef

Italian seasoning

eggplants (large)

oregano

olive oil spray

salt (to taste)

ricotta cheese

cottage cheese

spinach (squeezed dry)

mozzarella cheese (shredded)

Slice eggplant into thin slices about ¼” thick. Generously sprinkle with salt and rest in a strainer for about 30 minutes. Rinse well and pat dry with paper towel. Spray with olive oil spray.

Preheat oven to 400°F and line a pan with parchment paper. Arrange eggplant slices evenly on pan and sprinkle with oregano. Bake eggplant for 30 minutes, flipping after 15 minutes. Remove eggplant from oven and reduce heat to 350°F for the lasagna.

While eggplant is cooking, brown ground beef with Italian seasoning in a pan and drain fat. Add 2 cups pasta sauce and 1 cup water. Simmer for 15 minutes.

Combine all cheese mixture ingredients, except mozzarella, in a separate bowl.

Place ½ cup tomato sauce in the bottom of a 9×13 pan. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.

Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining ⅓ eggplant. Cover with mozzarella cheese.

Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Rest for 15 minutes before serving.

This Keto Eggplant Lasagna is a favorite dish of so many and it can be made with meat or as a vegetarian version. It’s full of creamy, cheesy goodness and you will fall in love. It’s a one-dish meal that is easy to put together and is delicious to eat. This low carb casserole that will be a winner on your dinner table with your family.

Keto Eggplant Lasagna Recipe

eggplants, sliced ¼-⅓ inch thick vertically

salt eggplant

parsley

garlic powder

tomato sauce

parmesan cheese

shredded mozzarella (divided 1 cup + 2 cups)

Cut the ends off the eggplant and throw them away. Stand the eggplant up tall, and cut the eggplant into about ¼-⅓” thick slices. You want them to resemble lasagna noodles. 

Place the eggplant slices onto a baking sheet and sprinkle salt on both sides. Let sit for 30-60 minutes. This step is crucial. The salt will pull out the water from the eggplant so you don’t end up with a watery lasagna. Once time is up, wipe the eggplant slices very well with a paper towel to remove any moisture. 

Lightly oil a baking sheet with olive oil. Place the eggplant slices onto the oiled baking sheet. Brush the top of the eggplant with olive oil. Roast them in the oven for 10-12 minutes until the eggplant softens and becomes pliable. 

While the eggplant is roasting in the oven, prepare the ricotta filling. In a small bowl combine the ricotta, Italian seasoning, pepper, garlic powder, egg, chopped parsley, parmesan cheese, and 1 cup of the shredded mozzarella. Mix until well combined. 

Remove the eggplant from the oven and let cool for about 10 minutes. 

In a 9&#215;13 baking dish, spread a thin layer of tomato sauce. Lay about 4-6 slices of eggplant on the bottom of the pan. Spread ⅓ of the ricotta filling, then spread a thin layer of sauce. Repeat the process in the same pattern. You should get 2-3 layers depending on your size of the eggplants you used. 

Spread the final layer of sauce on top, then sprinkle the remaining 2 cups of shredded mozzarella cheese on top. 

Let the eggplant lasagna rest for 10 minutes before cutting. 

Made this yesterday,it was Delish an my hubby loved it too an ate it today for lunch an Dinner also😋

Love eggplant &amp; this is a wonderful recipe

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Top 3 keto eggplant lasagna recipes from across the web

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Eggplant Lasagna Recipe

Eggplant Lasagna Recipe

Keto Eggplant Lasagna Recipe

The most viewed keto eggplant lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine