Low Calorie Eggplant Lasagna 777x431

Eggplant Lasagna

Are you looking for a low-carb, gluten-free alternative to lasagna? Then you’ll greatly appreciate our eggplant lasagna meal prep recipe. We swap out lasagna noodles for thinly sliced sheets of eggplant but keep the rest of the traditional lasagna flavors. This easy swap makes a hearty lasagna keto-friendly, gluten-free, and low-carb without sacrificing taste. Using eggplant sheets instead of noodles also ups the nutritional value since eggplant has many nutrients, is rich in antioxidants, and is known for promoting blood sugar control, among other health benefits.

Eggplant Lasagna

This lightened-up lasagna is full of the flavors you know and love like mozzarella cheese and creamy ricotta, but swaps in thinly sliced sheets of eggplant instead of lasagna noodles. Eggplant gives the recipe the cozy feel of noodles without the high carb count.  

 

How long will Eggplant Lasagna last for?

Keto eggplant lasagna lasts for up to 4 days in the refrigerator when stored in airtight containers. If you save the eggplant lasagna without the broccoli, you can use our GoodCook® single-compartment meal prep containers

 

Can Eggplant Lasagna be frozen?

Yes, you can freeze eggplant lasagna, and it will last for 2 to 3 months in the freezer. If you’re cooking keto eggplant lasagna in batches to save for later and plan on freezing them, roast your eggplant ahead of time to get rid of the excess moisture. Excess moisture causes soggy lasagna when it’s reheated. Nobody wants that!

Eggplant Lasagna

Eggplant Lasagna  Ingredients:

  • 1 tbsp olive oil  
  • 1 large eggplant  
  • 2/3 cup low fat ricotta cheese  
  • 1 large egg  
  • 1/2 tsp sea salt  
  • 1 tsp dried basil  
  • 1/2 tsp garlic powder  
  • 1 cup low fat shredded mozzarella  
  • 1/2 cup chopped basil, optional  

For Meat Sauce  

  • 12 oz. 96% lean ground beef  
  • 2 cups pasta sauce  
  • 1 tsp dried oregano 
  • 1/2 tsp sea salt  

For Broccolini  

  • 8 oz. broccolini 
  • 1 tbsp olive oil  
  • Sea salt and pepper to taste  

Eggplant Lasagna

 

How do you make Eggplant Lasagna?

This lasagna recipe is pretty simple and doesn’t take as long as traditional lasagna. Traditional lasagna takes anywhere from an hour and a half to two hours, whereas eggplant lasagna takes just over an hour to cook. So far, eggplant lasagna is healthier, delicious, and takes less time to cook!

 

  1. To make eggplant lasagna, start by preheating your oven to 400 degrees. Bake the sliced eggplant on a sheet pan lined with parchment paper and drizzled in olive oil for 10 minutes. While the eggplant roasts in the oven, cook the ground beef over medium heat in a medium pan with oregano, sea salt, and pasta sauce for 10 minutes. 
  2. In a small bowl, stir together ricotta cheese, egg, basil, garlic, and sea salt. Then line an 8×8 baking dish with parchment paper and place 2 slices of eggplant in the pan. Spread ricotta and mozzarella cheeses with sauce to cover the first layer. Repeat the process until you get to the final layer. Once you get to the last layer, place two slices of eggplant on top. Then add ground beef mixture and the remaining 1/2 cup of mozzarella cheese.
  3. Cover the eggplant lasagna layers with aluminum foil and bake in the oven for 15 minutes. Take the foil off after 15 minutes, and finish baking the lasagna for an additional 15 minutes. When the cheese is golden brown, remove the dish from the oven and cool for 10 minutes. 
  4. As the lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season the broccoli with salt and pepper and roast at 400F for 10 minutes.

 

And that’s how you make eggplant lasagna! Once the food cools, portion the four meals out and store them in the fridge to enjoy in the coming days.

Eggplant Lasagna

Eggplant Lasagna

 

How to portion Eggplant Lasagna?

Separate the lasagna and broccoli into four meals and put them into 4 MPOF GoodCook® meal prep containers. Slice the lasagna into four pieces when it cools down and place it in the 2-cup compartment. Then put broccoli in the 1-cup compartment. 

 

More eggplant meal prep recipes:

Eggplant is an easy vegetable to add to your diet, especially low-carb diets. Try these recipes and tell us what you think!

 

Eggplant Meatballs and Zoodle Meal Prep

Pork Burger Meal Prep (eggplant bun)

Eggplant Lasagna

 

Other tips for making Eggplant Lasagna:

  • Your eggplant sheet slices should be no more than a 1/4-inch thick. 

 

  • Place the eggplant layers parallel to one another. 

 

  • When you’re shopping, choose small to medium firm eggplants because they aren’t as bitter as the big or soft ones. 

 

  • You can also use a 9×13 dish to bake the eggplant lasagna in. 

 

  • Don’t forget to top your lasagna with fresh chopped basil!

 

  • To save time, prepare the eggplant sheets, meat sauce, and cheese filling a day or two ahead of time and store them in the refrigerator.
Eggplant Lasagna

Eggplant Lasagna

This lightened-up lasagna is full of the flavors you know and love like mozzarella cheese and creamy ricotta, but swaps in thinly sliced sheets of eggplant instead of lasagna noodles. Eggplant gives the recipe the cozy feel of noodles without the high carb count.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Italian
Keyword: dinner, gluten free, ground beef, low carb, low fat, lunch, one dish
Servings: 4 meals
Calories: 468kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 tbsp olive oil
  • 1 large eggplant
  • 2/3 cup low fat ricotta cheese
  • 1 large egg
  • 1/2 tsp sea salt
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1 cup low fat shredded mozzarella
  • 1/2 cup chopped basil optional

For Meat Sauce

  • 12 oz. 96% lean ground beef or beef of choice
  • 2 cups pasta sauce
  • 1 tsp dried oregano
  • 1/2 tsp sea salt

For Broccolini

  • 8 oz. broccolini
  • 1 tbsp olive oil
  • Sea salt and pepper to taste

Instructions

  • Preheat oven to 400ºF and line a large baking sheet with parchment paper. Remove ends from eggplant and slice lengthwise in 6 (1/4-inch) slices. Place on baking sheet and drizzle with olive 1 teaspoon olive oil. Bake for 10 minutes. Cool for 5 minutes at room temperature.
  • While eggplant roasts, heat a medium skillet over medium heat and add ground beef. Use a spatula to break up into crumbles. Cook 5 minutes. Stir in oregano, sea salt and pasta sauce. Bring to a simmer and simmer for 5 minutes. Turn heat off.
  • Stir together ricotta cheese, egg, basil, garlic and sea salt in a small bowl.
  • Line the bottom of an 8x8 baking dish with parchment paper. Place 2 slices of eggplant in baking pan and spread half of the ricotta cheese on top. Add a cup of sauce and spread evenly. Sprinkle with 1/4 cup mozzarella. Repeat with 2 more slices of eggplant, ricotta, meat and mozzarella.
  • For the final layer, place 2 slices of eggplant on top follows by meat mixture and remaining 1/2 cup of mozzarella cheese.
  • Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes longer until cheese is golden brown. Cool lasagna at room temperature for 10 minutes.
  • While lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast at 400F for 10 minutes.
  • Slice lasagna into 4 slices and place 1 piece in large compartments of 4 MPOF teal containers. Sprinkle with chopped basil. Divide roasted broccoli between the small compartments.

Notes

Note: Macros will vary if you do not use 96% lean ground beef 

Nutrition

Calories: 468kcal | Carbohydrates: 19g | Protein: 39g | Fat: 28g | Fiber: 7g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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