Low-Carb Eggplant Lasagna: A Flavorful, Guilt-Free Twist on a Classic.

Lasagna is one of those comfort foods we can’t resist, but traditional pasta can be a carb-heavy indulgence. 

If you’re craving that satisfying, cheesy, layered goodness without the carbs, try this low-carb eggplant lasagna! With roasted eggplant slices in place of pasta, hearty ground meat, and a melty cheese layer, this dish is both comforting and nutritious. 

Ingredients: – 2 large eggplants, sliced into 1/4-inch round – 1 lb ground beef, turkey, or chicken – 2 cups marinara sauce (low-carb or homemade) – 1 1/2 cups ricotta cheese – 1 1/2 cups shredded mozzarella cheese

– 1/2 cup grated parmesan cheese – 1 egg (for binding the ricotta) – 2 tbsp olive oil (for roasting the eggplant) – 1 tsp garlic powder – 1 tsp dried oregano – Salt and pepper to taste

Roast the Eggplant: Preheat your oven to 375°F (190°C). Lay the sliced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the slices for 20-25 minutes, flipping halfway through, until tender and slightly golden. 

Cook the Ground Meat: While the eggplant is roasting, heat a skillet over medium heat and cook the ground meat until browned, breaking it up into small pieces. Add the marinara sauce and season with garlic powder, oregano, salt, and pepper. Let it simmer for 5-10 minutes. 

Prepare the Ricotta Mixture: In a bowl, mix the ricotta cheese with the egg and half of the grated parmesan. Stir until well combined.

Assemble the Lasagna: In a baking dish, layer the roasted eggplant slices at the bottom. Spread a layer of the meat sauce on top, followed by a layer of the ricotta mixture. Repeat the layers, finishing with a layer of shredded mozzarella cheese and the remaining parmesan. 

STAY TURNED FOR DEVELOPMENT