Eggplant Lasagna Recipe | Yummly

Eggplant Lasagna

Frazier: "Yummy in my tummy. I only had one large eggplant…" Read More
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  • 2 tablespoons olive oil
  • 2 eggplant (large, sliced ¼” thick)
  • 1 pound ground beef (grass-fed)
  • 1 jar marinara (no sugar added)
  • 1 teaspoon italian seasoning
  • 3 eggs (pastured)
  • 1/2 cup fresh basil (chopped)
  • 15 ounces ricotta
  • 1 cup Parmesan cheese (shredded)
  • 2 cups mozzarella (shredded)
  • salt
  • freshly ground pepper
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    NutritionView More

    Sodium64% DV1530mg
    Fat82% DV53g
    Protein104% DV53g
    Carbs13% DV39g
    Fiber48% DV12g
    Calories830Calories from Fat480
    Total Fat53g82%
    Saturated Fat24g120%
    Trans Fat1g
    Calories from Fat480
    Total Carbohydrate39g13%
    Dietary Fiber12g48%
    Vitamin A45%
    Vitamin C15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Frazier 3 months ago
    Yummy in my tummy. I only had one large eggplant and made dude what little I had at home. A little makes a whole lot as they say.
    Meredith Arto Winch 10 months ago
    This Eggplant Lasagna is a delicious, low carb version of traditional lasagna that won’t leave you feeling overly full and bloated. The eggplant is basically indistinguishable beneath the layers of cheese and meat sauce and it soaks up the bold Italian flavors, filling in the role for the missing noodles. Zucchini can also be used, but I find that the final product is a little more watery. It’s delicious either way you decide to make it. Give it a try! Quick tip: Assemble and freeze for another time! Eggplant Lasagna Prep Time: 10-15 minutes | Cook Time: 40-50 minutes | Serves: 4-6 Ingredients: 1-2 tablespoons olive oil 2 large eggplant, sliced ¼” thick 1 pound grass-fed ground beef 1 jar marinara, no sugar added 1 teaspoon Italian seasoning 3 pastured eggs ½ cup fresh basil, chopped 15 oz. ricotta 1 cup parmesan cheese, shredded 1½-2 cups mozzarella, shredded Salt and freshly ground pepper, to taste Directions: 1.) Preheat the oven to 400°F and line a baking sheet with foil. Brush both sides of each slice of eggplant with olive oil and season with salt and pepper. Bake for about 6-7 minutes, then flip over and cook the other side for another 5. 2.) Cook the ground beef in a large skillet over medium-high heat, breaking it up into pieces as it cooks. Drain the fat, then stir in the marinara and Italian seasoning. In a bowl, combine the eggs, basil, ricotta and parmesan. Mix well. 3.) Spread ⅓ of the sauce in an even layer in the bottom of an 9×9” baking dish. Layer half of the eggplant slices, then spread out half of the ricotta mixture over the top. Sprinkle with ⅓ of the mozzarella cheese. 4.) Repeat with the sauce, remaining eggplant, ricotta mixture and mozzarella, then finish with the final ⅓ of the sauce and mozzarella. 5.) Cover with foil and bake for about 30 minutes. Remove the foil and broil on high for about 5 minutes, or until the cheese is bubbling and starting to brown. Allow to sit for about 10 minutes before serving.
    Sharla Ali a year ago
    My lasagna turned out awesome - I substituted ground beef for beyond meat ( ground feed ) 😉
    Calandra A. a year ago
    I tried this recipe for the first time today, because I had ground italian sausage and an eggplant. I made one change substituting the beef for sausage. I'm not a fan of eggplant, but it was a good substitute for lasagna noodles. Will make it again!
    Margie Phillips a year ago
    perfect. made it several times . 1 of the only recipes I didn't change.
    D L 2 years ago
    It was good my wife’s book club enjoyed the dish

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