Eggplant Meat Lasagna

Indulge in this hearty and flavorful Eggplant Meat Lasagna, a low-carb twist on a classic comfort food favorite. Layers of tender grilled eggplant take the place of traditional pasta, creating a gluten-free base that perfectly complements the rich, savory meat sauce made with a mouthwatering blend of ground beef, Italian sausage, and aromatic herbs. A luscious ricotta mixture, enhanced with Parmesan, parsley, and a touch of egg, adds a creamy, cheesy contrast, while a generous topping of golden, bubbly mozzarella seals the deal. This satisfying dinner option is perfect for family meals or special occasions and is packed with bold Italian flavors. Whether you're looking for a healthier lasagna alternative or simply want to savor a meal bursting with wholesome ingredients, this recipe is sure to impress!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 1 pound ground beef
• 0.5 pound Italian sausage
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 28 ounces (1 can) crushed tomatoes
• 6 ounces (1 small can) tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 15 ounces ricotta cheese
• 1 cup, grated parmesan cheese
• 2 cups, shredded mozzarella cheese
• 1 large egg
• 2 tablespoons olive oil
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly salt the slices and place them on a paper towel for 15 minutes to remove excess moisture. Pat them dry with a clean towel.

Step 3

Heat a grill pan or large skillet over medium heat. Lightly brush the eggplant slices with olive oil and grill for 2-3 minutes per side until tender. Set aside.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking the meat apart, until browned and cooked through. Drain any excess fat.

Step 5

Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until softened.

Step 6

Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Reduce the heat to low and simmer the sauce for 15 minutes, stirring occasionally.

Step 7

In a medium bowl, mix the ricotta cheese, grated parmesan cheese, egg, and chopped parsley until well combined.

Step 8

Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish.

Step 9

Layer the grilled eggplant slices over the sauce, followed by a layer of the ricotta mixture, a sprinkle of mozzarella cheese, and another layer of meat sauce. Repeat the layers until all ingredients have been used, finishing with a layer of mozzarella on top.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

Step 12

Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	3814.5 grams (3814.5g)

Amount per serving	% Daily Value*
Calories	4447

Total Fat 299.90g	384%
Saturated Fat 132.80g	664%
Polyunsaturated Fat 18.50g
Cholesterol 1219mg	406%
Sodium 8861mg	385%
Total Carbohydrate 203.80g	74%
Dietary Fiber 58.40g	209%
Total Sugars 102.70g
Protein 286.60g	573%

Vitamin D 181IU	903%
Calcium 4686mg	360%
Iron 29mg	161%
Potassium 9167mg	195%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 24.6%

Carbs: 17.5%