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Eggplant Lasagna With Beef

Section: Satisfying Main Dishes for Every Occasion

This eggplant lasagna features tender slices of roasted eggplant layered with a savory ground beef marinara, creamy ricotta and parmesan blend, and a topping of melted mozzarella cheese. It’s naturally low carb and gluten-free, yet tastes just as comforting and hearty as traditional lasagna. Easy to prepare ahead and perfect for a healthy family dinner or meal prep. The mild flavor of eggplant makes it a great dish for trying out this seasonal vegetable. Customize the meat or cheese to your taste and enjoy a satisfying, wholesome meal.

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Published By Ioana
Updated on Sun, 20 Jul 2025 16:54:46 GMT
A close up of a lasagna with meat and cheese. Bookmark
A close up of a lasagna with meat and cheese. | ioanacooks.com

This eggplant lasagna is my go to comfort food when I want something cozy and hearty but still wholesome. Layers of roasted eggplant take the place of pasta and create a satisfying low carb twist on the classic

I first made this dish on a chilly fall evening when I had too many eggplants from the market. It surprised everyone how close it tasted to traditional lasagna and now it is a dinner regular

Ingredients

  • Eggplant: provides the structure and absorbs flavor well choose small to medium ones for less bitterness
  • Olive oil: helps roast the eggplant to tenderness and adds richness
  • Sea salt and black pepper: season every layer and bring out natural flavors
  • Garlic: brings aromatic depth especially when sauteed briefly
  • Ground beef: gives the meat sauce heartiness you can also use turkey or sausage
  • Marinara sauce: creates the saucy base I use a low sugar brand or homemade version
  • Italian seasoning: balances the tomato with herbal notes
  • Ricotta cheese: forms the creamy filling make sure it is well drained
  • Parmesan cheese: adds a sharp savory edge go for freshly grated if possible
  • Egg: binds the cheese filling and gives it a light lift
  • Mozzarella cheese: finishes the top with a golden melty crust

Step-by-Step Instructions

Roast the Eggplant:
Slice eggplants lengthwise using a mandoline to keep thickness even. Arrange them on parchment lined baking sheets. Brush both sides with olive oil and season with salt and pepper. Roast in a preheated oven until soft and pliable. Let cool and pat dry any moisture
Make the Meat Sauce:
Heat olive oil in a skillet. Saute minced garlic until fragrant then add ground beef. Season with salt and pepper and cook until browned. Stir in marinara sauce and Italian seasoning then reduce heat to low and let simmer to deepen flavor
Prepare the Cheese Filling:
In a mixing bowl combine ricotta cheese grated parmesan and egg. Stir until fully incorporated. If needed blend for a smoother consistency. Set aside
Assemble the Lasagna:
In a baking dish layer roasted eggplant slices first then add a portion of the meat sauce. Spoon dollops of cheese mixture and spread gently. Sprinkle mozzarella over each layer. Repeat until ingredients are used up ending with mozzarella
Bake and Finish:
Bake until cheese on top is melted golden and bubbly. Let rest a few minutes before slicing. Garnish with chopped fresh basil or parsley if desired
A slice of eggplant lasagna. Bookmark
A slice of eggplant lasagna. | ioanacooks.com

I always look forward to layering the mozzarella because it reminds me of my mom’s Sunday bakes she would let me be in charge of the cheese which made me feel like the real cook in the house

Storage Tips

Let the dish cool completely before covering and refrigerating. It stays fresh for up to four days. You can also freeze individual slices for a quick weeknight meal later. Reheat in the oven or microwave until warmed through

Ingredient Substitutions

Swap ground beef for ground turkey chicken or even a mix of mushrooms and spinach for a vegetarian option. Use cottage cheese instead of ricotta just blend it for creaminess. If you do not have marinara use crushed tomatoes with extra garlic and herbs

Serving Suggestions

Serve with a green salad for balance. A side of roasted zucchini or garlic green beans complements the flavors well. Add a drizzle of olive oil or a sprinkle of red pepper flakes for extra flair

A slice of eggplant lasagna with green leaves on top. Bookmark
A slice of eggplant lasagna with green leaves on top. | ioanacooks.com

Cultural Context

This dish is a modern take on the Italian classic replacing pasta with roasted vegetables. Eggplant is widely used in Mediterranean cooking and here it bridges tradition with dietary needs in a delicious way

Frequently Asked Questions About Recipes

→ Can I replace ricotta with mascarpone or another cheese?

Yes, mascarpone adds a rich, creamy flavor. You can also mix it with a bit of parmesan or cottage cheese for balance.

→ Is it necessary to soak the eggplant before cooking?

Soaking isn't required, but salting and resting can help reduce bitterness and excess moisture, especially in larger eggplants.

→ What meats besides beef work well in lasagna?

Ground lamb, spicy Italian sausage, or even shredded rotisserie chicken can all be tasty alternatives to beef.

Eggplant Lasagna With Beef

Tender eggplant layers with beef, ricotta, and cheese—low carb comfort at its best.

Time Needed to Prep
25 minutes
Cooking Duration
30 minutes
Overall Time
55 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: Italian

Number of Portions: 8 How Many It Serves (1 casserole dish)

Dietary Preferences: Low-Carb Friendly, No Gluten

Ingredients You'll Need

→ Roasted Eggplant

Ingredient 01 20 oz eggplant, sliced 1/4 to 1/2 inch thick lengthwise
Ingredient 02 2 tbsp olive oil
Ingredient 03 1/4 tsp sea salt
Ingredient 04 1/4 tsp black pepper

→ Meat Sauce

Ingredient 05 1 tsp olive oil
Ingredient 06 2 cloves garlic, minced
Ingredient 07 1.5 lb ground beef
Ingredient 08 1 tsp sea salt
Ingredient 09 1/2 tsp black pepper
Ingredient 10 1.5 cups marinara sauce
Ingredient 11 1 tbsp Italian seasoning

→ Cheese Filling

Ingredient 12 8 oz ricotta cheese
Ingredient 13 1/2 cup grated parmesan cheese
Ingredient 14 1 large egg

→ Cheese Topping

Ingredient 15 2 cups shredded mozzarella cheese

Steps to Follow

Step 01

Preheat oven and slice eggplant using a mandoline. Arrange slices on a parchment-lined baking sheet, brush with olive oil, season with salt and pepper, and roast until tender. Pat dry if needed.

Step 02

Heat olive oil in a skillet. Saute garlic, then cook ground beef with salt and pepper. Stir in marinara and Italian seasoning. Simmer to thicken slightly.

Step 03

In a bowl, combine ricotta cheese, parmesan cheese, and egg. Mix until smooth and set aside.

Step 04

In a baking dish, layer roasted eggplant, meat sauce, dollops of cheese filling, and shredded mozzarella. Repeat for a second layer.

Step 05

Bake until cheese is melted and golden. Garnish with fresh basil or parsley before serving.

Extra Tips

  1. Use a mandoline for even eggplant slices and better layering.
  2. Salt and drain large eggplants to reduce bitterness.
  3. You can substitute ground turkey or chicken for beef.
  4. Add more marinara for a saucier texture if preferred.
  5. Cottage cheese can replace ricotta; blend for smooth texture.

Tools You'll Need

  • Mandoline slicer
  • Large baking sheet
  • Large skillet
  • Mixing bowls
  • 9x13 inch baking dish

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy (ricotta, parmesan, mozzarella)
  • Contains egg

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 320
  • Total Fat: 22 grams
  • Carbohydrate Amount: 6 grams
  • Protein Amount: 24 grams