Low Carb Eggplant Lasagna

The Low Carb Eggplant Lasagna is such a comforting dish that I often find myself dreaming about it after a long day. There’s something incredibly satisfying about layering rich flavors and textures that come together in a delightful harmony. As someone who loves experimenting with healthy alternatives, I discovered this recipe to satisfy my Italian cravings without the carbs that often accompany traditional lasagna. One bite of this lasagna transports me back to family dinners filled with laughter and stories over the dinner table. Every layer holds a secret—each component plays a role in creating a beautiful medley of taste, from the hearty turkey meat sauce to the creamy ricotta and the decadent burrata that melts in your mouth.

Eggplants are such a versatile ingredient; they soak up all the flavors beautifully while providing that satisfying texture we all crave. When I first made this dish, I was surprised at how easy it was to whip up. It became an instant favorite in my household. With minimal effort, I can create a meal that feels indulgent yet light, making it perfect for casual dinners or special occasions. I love serving it with a fresh salad and a light vinaigrette to balance the richness of the lasagna. No one will believe it’s a low-carb dish!

What to Gather for Low Carb Eggplant Lasagna

The ingredients in this Low Carb Eggplant Lasagna come together beautifully to create a wholesome meal. The star ingredient, eggplant, not only adds texture but also soaks up the flavors of the sauce and cheese. The lean turkey provides protein, while the rich cheeses create that creamy mouthfeel we all love. Fresh herbs like basil and oregano add a fragrant touch, elevating the overall taste. Each component plays an integral role in achieving that perfect balance of flavor and nutrition.

• 1 teaspoon olive oil: Adds a rich base flavor and helps sauté the turkey and vegetables.
• 1 pound lean 93% ground turkey: A healthier protein option that keeps the dish light yet satisfying.
• 1/2 yellow onion, minced: Provides a sweet and aromatic base flavor.
• 1 small red bell pepper, diced: Adds sweetness and a pop of color.
• 3 garlic cloves, minced: Infuses the sauce with a hearty, robust flavor.
• 1 (15 oz) can no salt added diced tomatoes: A juicy base for the sauce, which adds moisture and flavor.
• 1 (6 oz) can tomato paste: Intensifies the tomato flavor and thickens the sauce.
• 1/2 cup water: Helps adjust the consistency of the sauce.
• 2 tablespoons fresh minced basil (about 8 large leaves): Brings a fragrant, herbal note to the dish.
• 1 tablespoon dried oregano: Adds depth and a classic Italian flavor.
• 1/4 teaspoon fennel seeds: Provides a subtle sweetness and complexity to the sauce.
• 3/4 teaspoon salt, plus more if necessary: Enhances the overall flavor of the dish.
• 1/8 teaspoon freshly ground black pepper: Adds a hint of spice.
• 1 large eggplant, cut lengthwise into 1/4 inch slices (about 6-8 large slices): The key ingredient, used in place of pasta sheets.
• 1 cup part skim ricotta: Adds creaminess and richness to the layers.
• 1 egg: Helps bind the ricotta mixture together.
• 2 tablespoons parmesan cheese: Adds a nutty, salty flavor and enhances the creaminess.
• 8 oz burrata (can also use fresh mozzarella): A luxurious finishing touch; creamy and delicious.

Making Low Carb Eggplant Lasagna

Creating the Low Carb Eggplant Lasagna is a process filled with anticipation. From sautéing the vegetables to layering the sauce and cheese, each step brings you closer to a warm, cheesy masterpiece. Let’s dive into the delicious journey of making this lasagna!

1. Preheat the oven to 375 degrees F. Getting your oven hot is the first step to achieving that perfect, bubbling top on your lasagna.
2. Place olive oil in a large dutch oven or pot over medium high heat. Once the oil is hot, add in turkey, onion, bell pepper, and garlic. Break up the turkey and cook for about 5 to 8 minutes or until the turkey is no longer pink. You’ll see the onion start to become translucent, and the bell pepper should soften.
3. Next, add in the diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt, and pepper. Stir until well combined then reduce heat to low, cover, and let it simmer. Stir every few minutes to prevent sticking and check the flavors.
4. While the sauce simmers, place the sliced eggplant on a large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10 to 15 minutes to help dry out the eggplant a bit. This step is critical to prevent sogginess in the final dish. After roasting, you can either remove or cut off the skin based on your preference.
5. While the eggplant is cooking, mix together the ricotta, parmesan cheese, and egg in a medium bowl until everything is well combined and creamy.
6. Once the eggplant is done roasting, remove the turkey meat sauce from the heat and allow it to cool for a couple of minutes. Once slightly cooled, add 1/2 cup of the meat sauce to the ricotta mixture. This step helps to temper the ricotta and makes it easier to spread in the lasagna layers.
7. To assemble the lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9×9 inch baking pan coated with nonstick cooking spray. Place half of the eggplant slices evenly over the sauce.
8. Spread on 1/2 of the ricotta mixture, then break apart half of the burrata and drop on top. I usually cut the burrata with a knife so it distributes evenly.
9. Repeat the layers again starting with the remaining meat sauce, followed by eggplant slices, and the remaining ricotta mixture. Finish with the remaining burrata on top.
10. Cover the dish with foil and bake in the preheated oven for 40 minutes. This helps meld all the flavors together and allows the cheese to soften and melt.
11. Finally, remove the foil and broil for an additional 5 to 10 minutes or until the top is golden brown and bubbly. Keep an eye on it to prevent burning. Serve warm with a side salad for a complete meal. Enjoy your Low Carb Eggplant Lasagna!

Recipe Tips about Low Carb Eggplant Lasagna

When it comes to making the perfect Low Carb Eggplant Lasagna, I’ve gathered a few tips that can help elevate your dish to another level. These insights will ensure that your lasagna turns out delicious every time.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the assembled lasagna before baking. Just cover it tightly with foil and store for up to three months. Bake from frozen, adding extra time.
• Serving Suggestions: Pair it with a light green salad or garlic bread for a heartier meal.
• Add Veggies: Feel free to add more vegetables like spinach or zucchini for added nutrition and flavor.
• Make It Ahead: This dish can be made a day in advance and stored in the fridge overnight. Just bake before serving!
• Check for Doneness: Ensure the eggplant is tender and the cheese is bubbly before removing from the oven.

Perfect Pairings for Low Carb Eggplant Lasagna

The Low Carb Eggplant Lasagna is not only a delight on its own but also pairs wonderfully with various sides and accompaniments. Here are some great ideas to elevate your dining experience:

• Garlic Bread: A side of warm garlic bread is perfect for scooping up any leftover sauce.
• Caesar Salad: A fresh Caesar salad with crunchy romaine, parmesan, and a zesty dressing complements the richness of the lasagna.
• Roasted Vegetables: Roasted seasonal vegetables add a colorful and nutritious side to your meal.
• Grilled Asparagus: Lightly grilled asparagus with a hint of lemon can enhance the overall flavor profile.
• Wine Pairing: Pair this dish with a light white wine or sparkling water with lemon for a refreshing contrast.
• Seasonal Fruits: For dessert, serve with a light fruit salad or sorbet to cleanse the palate.

FAQ

Conclusion

The Low Carb Eggplant Lasagna is a delightful and nutritious twist on a classic dish that everyone can enjoy. With layers of flavor and creamy textures, it’s perfect for weeknight dinners or special occasions. I encourage you to give it a try and experience the joy of healthier comfort food!

Low Carb Eggplant Lasagna

The ultimate comfort food, this Low Carb Eggplant Lasagna is creamy, cheesy, and packed with flavor! Experience the richness of turkey meat sauce layered with slices of eggplant, ricotta, and burrata. It's the perfect healthy dinner option that will keep you satisfied and craving more.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon olive oil
• 1 pound lean 93% ground turkey
• 1/2 unit yellow onion, minced
• 1 small red bell pepper, diced
• 3 cloves garlic cloves, minced
• 1 15 oz can no salt added diced tomatoes
• 1 6 oz can tomato paste
• 1/2 cup water
• 2 tablespoons fresh minced basil
• 1 tablespoon dried oregano
• 1/4 teaspoon fennel seeds
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 large eggplant, cut lengthwise into 1/4 inch slices
• 1 cup part skim ricotta
• 1 egg egg
• 2 tablespoons parmesan cheese
• 8 oz burrata

Equipment

• Cutting Board
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 375 degrees F.
2. Place olive oil in a large dutch oven or pot over medium high heat. Once oil is hot, add in turkey, onion, bell pepper, and garlic. Break up the turkey and cook for 5 to 8 minutes or until turkey is no longer pink.
3. Next, add in diced tomatoes, tomato paste, water, basil, dried oregano, fennel seeds, salt, and pepper. Stir until well combined, then reduce heat to low, cover, and simmer. Stir every few minutes.
4. Place sliced eggplant on a large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10 to 15 minutes to help dry out the eggplant a bit. This is a critical step. After eggplant is done cooking, remove or cut off its skin.
5. While eggplant is cooking, mix together the ricotta, parmesan, and egg in a medium bowl until well combined.
6. Once eggplant is done cooking, remove the turkey meat sauce from the heat and allow to cool a bit. After it has cooled off for a few minutes, add 1/2 cup of meat sauce to the ricotta mixture.
7. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x9 inch baking pan coated with nonstick cooking spray. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then break apart half of the burrata and drop on top.
8. Repeat layers again starting with the meat sauce, eggplant slices, and ricotta mixture, and finishing with burrata on top.
9. Cover with foil and bake for 40 minutes.
10. Remove foil and broil for 5 to 10 minutes or until cheese is golden brown and bubbly on top. Serve with a side salad. Serves 6.

Notes

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.

Previous PostCaramel Ritz Cracker Icebox Dessert

Next Post Sakura Iced Matcha Latte

Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.