Low Carb Eggplant Sausage Lasagna
A delightful twist on classic lasagna using eggplant instead of pasta, packed with rich Italian sausage, creamy ricotta, and plenty of cheese.
Ingredients
For the eggplant
- 2 large eggplants, peeled and sliced into ⅓" rounds Acts as a substitute for traditional pasta.
- ½ cup olive oil Use for brushing; or use cooking spray.
For the filling
- 1 pound Italian sausage Provides a rich flavor.
- 15 ounces ricotta cheese For a creamy layer.
- 8 ounces frozen chopped spinach, thawed and water squeezed out Adds nutrition.
- 1 large egg To bind the ricotta and spinach.
For assembly
- 2 cups mozzarella cheese, grated To melt beautifully over layers.
- ½ cup Parmesan cheese, grated For a sharp finish.
- 24 ounces marinara sauce Opt for sugar-free to keep it keto-friendly.
Instructions
Preparation
- Soak the eggplant slices in salted water for 30 minutes.
- Drain and pat dry the eggplant slices.
Broiling the Eggplant
- Preheat oven to broil and adjust the rack to 6-8 inches from the heat source.
- Lightly spray eggplant slices with olive oil and lay them on a baking sheet.
- Broil for 2 to 4 minutes until golden brown; turn and broil the other side before setting aside.
Cooking the Sausage
- Lower oven temperature to 375º F.
- Brown Italian sausage in a skillet over medium-high heat and drain excess fat.
Preparing the Ricotta Mixture
- Combine ricotta cheese, egg, and drained spinach in a bowl and mix well.
Assembling the Lasagna
- Spray a 13" x 9" casserole dish with nonstick cooking spray.
- Spread ⅓ cup of marinara sauce over the bottom.
- Layer half of the broiled eggplant, half marinara sauce, half ricotta mixture, half sausage, half mozzarella, and half Parmesan.
- Repeat with remaining ingredients, finishing with Parmesan on top.
Baking the Lasagna
- Bake for about 40 minutes or until cheese is bubbly and golden brown.
Notes
Consider salting eggplant longer for less bitterness. Swap cheeses to suit dietary needs; add more veggies if desired.