This no-noodle eggplant lasagna is easy, low carb and keto-friendly dish. It is made with layers of roasted eggplant, creamy cheese and rich tomato sauce. A delicious vegetarian dish that is perfect for lunch or dinner.
Jump to:
No-Noodle Eggplant Lasagna
I am a big fan of low-carb dishes, and this lasagna recipe is as delicious as the traditional lasagna but with a totally different taste; it replaces noodles with thin slices of roasted eggplants! SO delicious!
The delicious creamy layer between the roasted eggplant layers is SO good and rich; I use 3 kinds of cheese: cream cheese, parmesan and mozzarella.
Also, the tomato sauce layer actually gives a SUPER delicious flavour to this dish; this layer is made flavoured with onion, garlic and some seasonings.
The trick is to roast the eggplants before using them; this way, I ensure that the texture of the eggplants is PERFECT, not slimy or mushy.
I also like to peel the eggplant and then slice it into thin slices lengthwise. However, peeling the eggplants is optional; I just like to do so.
Why You'll Love This Recipe
- This dish is low carb, gluten free and keto friendly. So, anyone can enjoy it.
- In this healthy recipe, we replaced noodles with thinly sliced, roasted eggplant.
- So delicious and easy to make.
No-Noodle Eggplant Lasagna Ingredients
Eggplants: I used medium Eggplants, I peeled them and cut then thinly slices.
To Make The Tomato Sauce Layer: I used olive oil, onion, garlic and tomato sauce.
To Make The Cheese Layer: I used cream cheese, Mozzarella, Parmesan and egg.
Seasonings: I used red pepper flakes, dried basil, salt and black pepper.
Fresh parsley: To garnish.
“See the recipe card for full information on ingredients and quantities.”
How to Make No-Noodle Eggplant Lasagna
One: Preheat oven to 200°C / 400°F. Peel and slice the eggplants thinly. Then, season with salt. Roast the eggplant slices for 20 to 25 minutes.
Two: In a mixing bowl, mix together soft cheese, parmesan and the egg.
Three: Heat the oil in a skillet over medium heat, add the onion and garlic and saute for 2 minutes until the onion is tender.
Four: Then add tomato sauce, red pepper flakes, dried basil, salt and black pepper. Stir and cook for another one minute.
Five: In a 20x20cm casserole dish, place a thin layer of tomato sauce.
Six: Then add the first layer of the eggplant, then a layer of the cheeses mixture, and sparkle some mozzarella.
Seven: Keep repeating that, in the top of the last layer of eggplant, add tomato sauce, mozzarella, and Parmesan.
Eight: Cover foil and bake for 50 minutes. Then uncover and cook for 10 minutes more. Garnish with fresh chopped parsley, and serve.
Top Tips!
- Add as many layers as you want; just use a deep pan to fit all of the layers you will add.
- For better results, It is important to season the eggplant with salt before roasting.
- In the layer cheese you can use ricotta cheese, Check How to Make Ricotta Cheese at home instead of cream cheese.
Variations & Substitutions
- Add in more veggies such as zucchini and
- Add in some pre-made ground beef or chicken to make the meal full nutritious.
- Add some sliced mushrooms to your dish.
- Add fresh herbs such as cilantro or parsley.
How To Serve
Serve this no-noodle eggplant lasagna with Smoked Salmon Pasta Salad, Greek Chicken Salad, Summer Couscous Salad and Rocket Salad with Parmesan for lunch.
Also, serve this dish for dinner with Gyro Bread, Turmeric Rice, Mushroom Fried Rice and Seaweed Rice Balls.
Frequently Asked Questions
Store leftovers for up to 3-4 days in an airtight container in the fridge. Reheat in the microwave or oven until heated through.
Roast the eggplants and prepare the cheese mixture layer and the tomato sauce layer and then store them separately in the well-sealed containers in the fridge for 1-2 days ahead of making this dish.
More Eggplant Recipes
Don't forget to subscribe to the Newsletter to recipe all the latest recipes once published! You can also follow Healthy Life Trainer on Pinterest, and Instagram!
Recipe Card
No-Noodle Eggplant Lasagna
Equipment
Ingredients
- 3 medium Eggplants
- 250 g Soft cheese
- 2 cups Mozzarella shredded
- ½ cup Parmesan grated
- 1 Egg large
- 2 tablespoon Olive oil
- 2 cloves Garlic minced
- Onion big
- 1 cup Tomato sauce
- 2 tablespoon Chopped fresh parsley
- 2 teaspoon Dry basil
- ¼ teaspoon Black pepper
- ¼ teaspoon Salt
- ¼ teaspoon Red pepper flacks
Instructions
- Roast the eggplant: Preheat oven to 200°C/392°F. Peel and slice eggplants thinly and season with salt. Roast the eggplant slices for 20 to 25 minutes.3 medium Eggplants
- Make the cheese layer: In a bowl, mix the soft cheese, Parmesan and egg.250 g Soft cheese, 2 cups Mozzarella, ½ cup Parmesan, 1 Egg
- Make the tomato sauce layer: In a small pot over medium heat, pour the oil, onion and garlic and cook for 2 minutes until the onion is tender.2 tablespoon Olive oil, 2 cloves Garlic, Onion
- Then, add tomato sauce and all the seasonings stir and cook for another one minute.1 cup Tomato sauce, 2 teaspoon Dry basil, ¼ teaspoon Black pepper, ¼ teaspoon Salt, ¼ teaspoon Red pepper flacks
- Assemble the lasagna: In a 20x20cm casserole dish, place a thin layer of tomato sauce.
- Then add the first layer of the eggplant, then a layer of the cheeses mixture, and sparkle some mozzarella.
- Bake: Cover foil and bake for 40 minutes and then uncover and bake for 10 minutes more.
- Garnish with fresh chopped parsley, then serve.2 tablespoon Chopped fresh parsley
Notes
- Add as many layers as you want; just use a deep pan to fit all of the layers you will add. I used a 20x20cm casserole dish, and it made 3 layers.
- For better results, I recommend to season the eggplant with salt before baking.
Comments
No Comments