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    Home » Recipes » Dinner

    No-Noodle Eggplant Lasagna

    Published: May 23, 2023 by Radwa ·

    Jump to Recipe

    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.

    Keto no noodle eggplant lasagna in a serving plate.

    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

    labeled ingredients on table for making no-noodle keto eggplant lasagna.

    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

    Slice the eggplants thinly and season with salt.

    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.

    Mix together soft cheese, parmesan and the egg.

    Two: In a mixing bowl, mix together soft cheese, parmesan and the egg.

    Heat the oil in a skillet, add the onion and garlic and saute.

    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.

    Add tomato sauce, red pepper flakes, dried basil, salt and black pepper.

    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.

    No noodle keto eggplant lasagna in a baking pan.

    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.

    Keto no noodle eggplant lasagna in a serving plate.

    More Eggplant Recipes

    • Moussaka (Musaka)
    • Grilled Eggplant Lasagna
    • Mutabal
    • Easy Lamb Moussaka
    • Eggplant Napoleon

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    No noodle keto eggplant lasagna in a baking pan.
    Print Pin
    5 from 2 votes

    No-Noodle Eggplant Lasagna

    This no-noodle eggplant lasagna is an easy, gluten-free and low-carb recipe. Made with layers of roasted eggplant, gooey cheese and rich tomato sauce.
    Course Main Course
    Cuisine American
    Diet Gluten Free
    Prep Time 5 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 45 minutes minutes
    Servings 8 Servings
    Calories 306kcal
    Author Radwa

    Equipment

    • Baking pan
    • Pot
    • Mixing bowl

    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.

    Nutrition

    Serving: 8people | Calories: 306kcal | Carbohydrates: 14g | Protein: 13g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 621mg | Potassium: 578mg | Fiber: 6g | Sugar: 9g | Vitamin A: 966IU | Vitamin C: 7mg | Calcium: 271mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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