This is a cheesy, low carb, healthy eggplant lasagna without noodles, meat or ricotta cheese. This eggplant lasagna is made with cream cheese, parmesan and mozzarella cheese.
This lasagna recipe is suitable for dinner or lunch. Also, it is a keto-friendly. So, I use eggplants instead of noodles to make the lasagna healthier.
Eggplant Lasagna Ingredients
Eggplants
Olive oil
Garlic
Onion
Tomato sauce
Cream cheese
Parmesan
Egg
fresh parsley for garnish
Mozzarella
Spices:
Dry basil
Black pepper
Salt
Red pepper flacks
How to Make Healthy Eggplant Lasagna
1- Preheat oven to 240°C.
2- Peel and slice eggplants thinly. Then, season with salt.
3- After that, in a bowl, mix the soft cheese, Parmesan and egg.
4- Also, in a small pot over medium heat, pour the oil, onion and garlic and saute for 2 minutes until the onion is tender.
5- Then add tomato sauce and all the spices stir and cook for another one minute.
6- In a medium oven dish, place a thin layer of tomato sauce.
7- Then add the first layer of the eggplant, then a layer of the cheeses mixture, and sparkle some mozzarella.
8- Keep repeating that, in the top of the last layer of eggplant, add tomato sauce, mozzarella, and Parmesan.
9- Cover foil and bake for 50 minutes.
10- Garnish with fresh chopped parsley, then serve.
How to put everything together:
The first layer placed at the bottom is a little bit of tomato sauce. Then, the eggplants slice layer. After that, a cheese mixture layer. Finally, sparkle the mozzarella. Then, repeat.
Tips and suggestions:
- It is not important to cook the eggplants before making the lasagna. I did it without cooking the eggplants, and it was so delicious.
- This no pasta lasagna can be made with other vegetables, if you don,t like eggplants. For example, zucchini is a wonderful substitute.
- You can add some pre-made minced beef or chicken slices to make the meal full nutritious. Als, it is an excellent way to get everything in one dish.
- Try to cut the eggplants thin for not taking so much time in cooking.
Recipes you may like
Healthy 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
Spices:
- 2 teaspoon Dry basil
- ¼ teaspoon Black pepper
- ¼ teaspoon Salt
- ¼ teaspoon Red pepper flacks
Instructions
- Preheat oven to 240°C.
- Peel and slice eggplants thinly. Then, season with salt.
- In a bowl, mix the soft cheese, Parmesan and egg.
- In a small pot over medium heat, pour the oil, onion and garlic and cook for 2 minutes until the onion is tender.
- Then, add tomato sauce and all the spices stir and cook for another one minute.
- In a medium oven 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.
- Cover foil and bake for 50 minutes.
- Garnish with fresh chopped parsley, then serve.
Notes
- It is not important to cook the eggplants before making the lasagna. I did it without cooking the eggplants, and it was so delicious.
- This no pasta lasagna can be made with other vegetables, if you don,t like eggplants. For example, zucchini is a wonderful substitute.
- You can add some pre-made minced beef or chicken slices to make the meal full nutritious. Als, it is an excellent way to get everything in one dish.
- Try to cut the eggplants thin for not taking so much time in cooking.
Nutrition
If you want more low-carb recipes, check:
I hope you enjoy this healthy eggplant lasagna recipe as much as I did.
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