Go Back
+ servings
A generous portion of low carb eggplant lasagna om a white plate.
Print Recipe
5 from 1 vote

Low Carb Eggplant Lasagna

This low carb eggplant lasagna is a hearty, rich, and filling low carb dinner or lunch option.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: eggplant, zucchini
Servings: 8
Calories: 295kcal


  • 46 oz strained tomatoes or substitute canned crushed or diced tomatoes
  • 1 pound of ground beef or substitute turkey, chicken, or crumbled extra firm tofu
  • 1 cup mozzarella
  • 1/2 cup Parmesan
  • 1 bay leaf
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon dried oregano
  • 3 cloves chopped garlic
  • 1/2 teaspoon salt
  • 1 eggplant  thinly sliced into "noodles" using a vegetable peeler.
  • 2 zucchini thinly sliced into "noodles" using a vegetable peeler.


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the tomatoes, bay leaf, oregano, balsamic vinegar, chili flakes, garlic, salt, and ground beef to a pot and simmer on low heat for approximately one hour until the sauce is thickened.
  • Thinly slice the eggplant and/or zucchini using a vegetable peeler so they have a thickness similar to lasagna noodles.
  • Layer the eggplant and zucchini with the sauce and ricotta in a large baking dish.
  • Top with mozzarella and Parmesan.
  • Cook uncovered in a preheated oven for 1 hour at 350 degrees Fahrenheit.
  • Makes 8 portions of low carb eggplant lasagna.


  • Store leftovers in the fridge for up to five days 


Calories: 295kcal | Carbohydrates: 19g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 595mg | Potassium: 920mg | Fiber: 5g | Sugar: 12g | Vitamin A: 624IU | Vitamin C: 25mg | Calcium: 230mg | Iron: 4mg