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This eggplant lasagna is high protein, gluten free, low carb, keto, easy to make. In a white baking dish is the freshly baked lasagna with red meat sauce, golden cheese baked on top and throughout, eggplant slices poking through the cheese on the top. It's layered and texture looks like the perfect comfort meal.
Print Recipe
5 from 2 votes

Eggplant Lasagna (Gluten Free, Low Carb)

Course: Main Course
Keyword: clean eating, gluten free, healthy dinner, healthy meal prep, high protein, keto, lasagna, low carb

Ingredients

  • 1 lb ground beef
  • 2 jars marinara
  • 2 eggplants
  • 1.5 cups cottage cheese (or ricotta)
  • 1/4 cup basil leaves (chopped)
  • 1 cup grated parmesan
  • 1 cup mozzarella (shredded)
  • oregano
  • salt
  • pepper
  • olive oil

Instructions

Make Meat Sauce:

  • Brown ground beef (or chicken, turkey, etc.) in a pan over medium heat.
  • Add marinara sauce and bring to a boil.
  • Turn the heat down and let it simmer while you prepare the rest of the dish.

Roast Eggplant:

  • Preheat oven to 400F and line a baking sheet with parchment paper.
  • Slice eggplant into coins and place on the baking sheet. Drizzle with olive oil, salt, pepper, and toss until evenly coated.
  • Bake for 15 min.

Make High Protein "Ricotta" Mixture:

  • Blend 1.5 cups of cottage cheese until smooth. (Optional You don't need to blend if you don't mind the original texture.)
  • Add chopped basil and parmesan to cottage cheese, stir to combine.

Assemble Lasagna:

  • In a large baking dish, layer 1/3 of the sauce, half of the eggplant slices, and half of the cottage cheese mixture.
  • Repeat this one more time to use the rest of the sauce, eggplant, and cottage cheese mixture.
  • Top with mozzarella and oregano.

Bake:

  • Cover dish with foil and bake for 30 min.
  • Remove foil and broil for another 5 min or until cheese starts to become golden brown.
  • Let cool for at least 15 min before serving. Enjoy!