If you are searching for a healthy, vegetarian lasagna recipe, this no-noodle eggplant lasagna is an incredibly easy, low-carb dish that is so good for lunch or dinner.
No-Noodle Eggplant Lasagna
I am a big fan of low-carb dishes, and this no-pasta lasagna recipe is as delicious as the classic lasagna but with a totally different taste; it replaces noodles with thin slices of roasted eggplants! SO delicious!
The creamy layer between the roasted eggplant layers is incredibly good and rich. I use three kinds of cheese to make it: cream cheese, Parmesan, and mozzarella.
Also, the tomato sauce layer actually gives a SUPER delicious flavor to this dish; I flavored this layer with onion, garlic and some seasonings.
The trick is to roast the eggplants before using them instead of using them raw. This ensures the eggplants' texture is perfect—neither slimy nor 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.
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.
- you can use ricotta cheese instead of cream cheese, check How to Make Ricotta Cheese at home.
- Store leftovers for up to 3-4 days in an airtight container in the fridge. Reheat in the microwave or oven until heated through.
How To Serve
I serve this low-carb lasagna with Smoked Salmon Pasta Salad, Greek Chicken Salad, Summer Couscous Salad or Rocket Salad with Parmesan for lunch.
I also, serve this dish for dinner with Gyro Bread, Turmeric Rice, Mushroom Fried Rice or Seaweed Rice Balls.
More Eggplant Recipes
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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.
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