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logan's low carb eggplant lasagna

(5 ratings)
Recipe by
Sherri Williams
Crestview, FL

You will not miss the noodles in my delicious rendition of the classic lasagna. This is great for low-carbers. I hope that you enjoy this as much as my family and I. Happy Cooking! sw:)

(5 ratings)
prep time 15 Min
cook time 50 Min

Ingredients For logan's low carb eggplant lasagna

  • 2 lg
    eggplant, sliced 1/4 inch thick
  • Tbsp
    olive oil, spray
  • 3 Tbsp
    olive oil, extra virgin
  • 1 lb
    ground sirloin
  • 8 oz
    portabella mushrooms, sliced
  • 2 (28 oz) jar
    fire roasted tomato pasta sauce
  • 1/2 c
    dry red wine
  • 1 Tbsp
    granulated garlic
  • 1 Tbsp
    granulated onion
  • 1 Tbsp
    italian seasoning
  • 1/2 Tbsp
    oregano, dried
  • 1/2 Tbsp
    crushed red pepper
  • 2 c
    italian blend cheese, shredded
  • 15 oz
    ricotta cheese
  • 1/2 c
    parmesan/pecorino romano
  • 4 oz
    goat cheese
  • 3 lg
  • 1 Tbsp
    basil, fresh & chopped
  • kosher salt & pepper to taste

How To Make logan's low carb eggplant lasagna

  • 1
    Preheat oven to 400 degrees. Sprinke salt and pepper on eggplant slices. Spray both sides of eggplant. Place eggplant slices on 2 large baking sheets and roast in oven until soft. This will take abou 15-20 minutes. Turn slices halfway through.
  • 2
    In a heated skillet add 3 tbsp olive oil. Brown mushrooms. Add ground sirlion and brown. Set aside.
  • 3
    In a medium saucepan add ground sirloin/mushroom, pasta sauce, wine, garlic, onion, italian seasonung, red pepper. Simmer for 10-15 minutes.
  • 4
    In a mixing bowl,combine all ricotta mxture ingredients.
  • 5
    Lower oven temperature to 350 degrees. Spread the pasta sauce sauce on the bottom of the prepared 9x13 baking dish. Layer slices of eggplant on top followed by the ricotta mixture. Repeat finish with marinara sauce. Top with Italian blend cheese. Cover with foil. Bake 3-40 minutes.
  • 6
    Remove foil and bake or broil another 5-10 minutes until cheese is browned.
  • 7
    Let it rest 10 minutes before slicing.

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