Low Carb Eggplant Lasagna

Low Carb Eggplant Lasagna
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Rating: 3.7/5 (11 votes cast)


  • 1/4 51 Olive oil
  • 1 pound Ground beef chuck
  • 1 teaspoon Kosher salt
  • 1 1/2 51s Low carb tomato sauce
  • 1/4 51 chopped fresh basil
  • 1 (15 oz.) container Ricotta cheese
  • 1 1/2 teaspoons Chopped oregano
  • 1 1/2 51s California Black Ripe Olives, sliced
  • 1 Egg, beaten
  • 1 pound Eggplant, sliced lengthwise 1/4-inch thick and salted
  • 1 1/2 51s Grated mozzarella cheese
  • 1 tablespoon Parmesan cheese


Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add ground beef, season with 1/4 teaspoon salt and cook for 5-6 minutes, stirring occasionally until browned and cooked through. Mix in 1 1/4 cups tomato sauce and basil and set aside. In a large mixing bowl, combine ricotta, 1 cup California Ripe Olives, egg, oregano and remaining salt. Set aside. Heat remaining oil, approximately 1 tablespoon at a time, in a clean sauté pan over medium high heat and cook eggplant, in batches, until browned and softened for 2 minutes on each side. Place one layer of eggplant (approximately 3 slices) in a 7-inch by 11-inch baking dish. Top with ricotta cheese mixture and 1/2 cup of mozzarella cheese. Place another layer of eggplant on top. Pour meat sauce over eggplant and sprinkle with 1/2 cup of mozzarella. Top with remaining eggplant and drizzle with remaining tomato sauce. Cover with remaining California Ripe Olives, mozzarella cheese and parmesan cheese. Bake, covered, in a 425•F oven for 30 minutes. Uncover and continue cooking for 15 minutes. Remove from oven and allow to cool for 5–10 minutes, then cut into 6 serving pieces. Serves 6.

Low Carb Eggplant Lasagna, 3.7 out of 5 based on 11 ratings