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Eggplant "Noodle-free" Lasagna

This naturally gluten free, low carb, keto-friendly eggplant lasagna does not skimp on flavor or decadence. It's so delicious that I was even asked to prepare it for a wedding. You can experiment with cheeses, add spinach, or other veggies, but the classic version is amazing on its own. Serve with a salad, greens, and side of pasta, or to keep the low-carb theme, try veggie noodles, or vegetti, as my spiralizer is called.


  • 2 large eggplants

  • 12 oz fresh ricotta

  • 8 oz mascarpone

  • 1 egg

  • 1 cup shredded parmesan

  • 8 leaves fresh basil, cut into thin strips (or 1 t dried), reserve some for serving

  • Spices: dried oregano (1 t), salt (1 t) and black pepper (1/2 t)

  • 2 cups shredded mozzarella

  • Olive oil

  • 4 cups marinara sauce


  1. Preheat oven to 350 degrees

  2. After cutting ends, slice eggplant lengthwise in 1/4 to 1/2 thick slices

  3. Lay eggplant on tea towels, sprinkle with salt, sit for 20 min and press to remove some of the moisture

  4. Transfer eggplant to cookie sheets in a single layer, drizzle with olive oil and salt and pepper

  5. Bake eggplant for 15 minutes until soft, remove from oven and then preheat oven to 400 degrees

  6. In a bowl, mix ricotta, mascarpone, egg and parmesan with basil, oregano, salt and pepper

  7. Prepare a large, 13x9 baking dish and coat lightly with olive oil

  8. Spread a 1 cup of marinara sauce on bottom and sides of pan

  9. Assemble eggplant by covering one layer of pan with eggplant, then spread 1/2 of the cheese mixture, repeat layers, ending with eggplant on top (three layers of eggplants and two layers of cheese mixture). Top with marinara, spreading to cover evenly.

  10. Sprinkle mozzarella oven eggplant evenly.

  11. Cover with foil and bake for 40 minutes. Remove foil and bake until cheese begins to brown.

  12. Let sit 5-10 minutes, cut carefully and serve

1 Comment

Jan 19, 2022


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