Roasted Eggplant Lasagna

I like most vegetables, but I’ll admit that there are a few that I have never tried.  Eggplant is one of those vegetables.  It was never served growing up and I never really knew what to do with it when I started cooking.  I decided it was time to just buy a couple and give it a try!

I did learn that eggplant can be pretty watery when baked in dishes.  I think that most every veggie tastes best when roasted in the oven, so it was the perfect way to up the taste and get rid of the water.  After roasting the eggplant, I made the lasagna pretty much like I do my regular homemade lasagna.  The only real difference was that I substituted the eggplant for the lasagna noodles.  I left off amounts of cheese in the ingredients on purpose.  Mainly, because I never measure what I’m doing and didn’t when I made this.  I will say that I am very generous with all cheeses, so just do whatever is your preference.

If you are looking for a very delicious low-carb lasagna recipe, you’re going to LOVE this one!

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  • 2 medium/large eggplants, sliced into 1/2- 3/4 inch thick pieces
  • Oil
  • Salt & Pepper
  • 1-1/2 pounds ground beef, cooked & drained
  • Marinara Sauce
  • 16+ ounce carton cottage cheese
  • Mozzarella cheese
  • Parmesan cheese
Preheat oven to 400 degrees F.
Brush oil on both sides and season with salt and pepper.

Roast the eggplant until it is soft and golden, (about 25 minutes). Then turn slices and roast another 25 minutes.

While eggplant roasts, make marinara sauce according to directions below.

Brown ground beef.  Drain excess grease.  Season with salt & pepper.

Combine ground beef with marinara sauce.

To assemble lasagna, put thin layer of meat sauce on the bottom of a greased baking dish.  Layer eggplant, cottage cheese, mozzarella, and Parmesan cheese.

Repeat two more times for a total of 3 layers.

Bake at 375 degrees for 30-45 minutes or until cheeses are golden brown.


Marinara Sauce:

  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup beef broth
  • 2 large cans (28 ounce) crushed tomatoes
  • Salt and ground pepper to taste
  • Pinch sugar
  • Pinch parsley
  • Pinch basil
  • Pinch red pepper flakes



In oil, cook onions until softened and translucent.

Add garlic and cook just until fragrant.

Add in broth, tomatoes, and seasonings.

Simmer to let flavors combine until ready to make lasagna.