Eggplant Lasagna

Eggplant Lasagna

A low-carb version of traditional lasagna. Using eggplant instead of noodles, this dish is flavorful and hearty. You won't even miss the noodles!


  • 2 portabella mushrooms, horizontally sliced
  • 3/4 eggplant, thinly sliced lengthwise
  • 8 oz. fresh mozzarella, sliced into thin medallions
  • 1 lb. ground beef
  • 3/4 cup onion, diced
  • 1/2 cup tomato sauce
  • 4 basil leaves
  • 1 tsp. olive oil

Makes 4 servings


  1. Preheat oven to 350F.
  2. In a large saucepan, fry group beef for 5-7 minutes, until browned.
  3. On a cutting board, thinly slice eggplant lengthwise, slice mushrooms lengthwise, dice onion, and slice mozzarella into thin medallions.
  4. In a medium sized frying pan, fry diced onion in olive oil until golden brown and add to cooked ground beef.
  5. Pour tomato sauce into ground beef mixture.
  6. In a 9x9 glass pyrex dish, layer eggplant, ground beef mixture, mushrooms, spinach, 1/2 mozzarella cheese, second layer of eggplant, second layer of ground beef mixture and the rest of the mozzarella.
  7. Top the lasagna with basil and put the dish into the oven to bake for 35 minutes, until the eggplant is soft.

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Nutrition facts

Per Serving

  • calories: 424
  • cholesterol: 131mg
  • dietary fiber: 4.3g
  • potassium: 892mg
  • protein: 52.4g
  • saturated fat: 8.9g
  • sodium: 579mg
  • sugars: 5.2g
  • total carbohydrates: 11.8g
  • total fat: 18.5g
Photograph by Christina Saschin. All rights reserved. Used with permission.

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