Eggplant Lasagna with Meat Sauce Recipe

Eggplant lasagna with meat sauce is a delicious and hearty alternative to traditional lasagna. Instead of pasta, layers of baked eggplant slices are combined with a rich meat sauce and creamy ricotta mixture, then topped with melted mozzarella. This dish is perfect for those looking for a lower-carb, gluten-free, or keto-friendly meal while still enjoying the comforting flavors of classic lasagna.

Why You’ll Love This Recipe

• Healthier Alternative – This dish replaces pasta with nutrient-rich eggplant, making it a great low-carb option.
• Rich and Flavorful – A well-seasoned meat sauce combined with creamy ricotta and melted mozzarella ensures a delicious bite every time.
• Versatile – You can easily swap out the beef for chicken or make it a vegetarian dish by omitting the meat.
• Easy to Make – With simple ingredients and straightforward steps, this eggplant lasagna recipe is beginner-friendly.
• Great for Meal Prep – It stores and reheats well, making it perfect for leftovers or weekly meal planning.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Eggplant:

• 2 large eggplants, sliced into ¼-inch rounds
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Meat Sauce:

• 1 lb ground beef (or Italian sausage)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

For the Cheese Layer:

• 1 ½ cups ricotta cheese
• 1 egg
• ½ cup grated Parmesan cheese
• 1 teaspoon dried basil

For Topping:

• 1 ½ cups shredded mozzarella cheese
• Fresh basil for garnish

Directions

Prepare the Eggplant:

1. Sprinkle eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Brush both sides with olive oil and place them on a baking sheet.
3. Bake at 400°F (200°C) for 10 minutes until slightly tender.

Cook the Meat Sauce:

1. In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
2. Add diced onion and minced garlic, cooking until fragrant.
3. Stir in crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 15 minutes.

Make the Cheese Mixture:

1. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and dried basil. Stir until well blended.

Assemble the Lasagna:

1. Preheat oven to 375°F (190°C).
2. Spread a layer of meat sauce at the bottom of a 9×13-inch baking dish.
3. Add a layer of baked eggplant slices.
4. Spread a layer of ricotta mixture and sprinkle with mozzarella cheese.
5. Repeat layers until all ingredients are used, finishing with meat sauce and a final layer of mozzarella on top.

Bake:

1. Cover the dish with foil and bake for 30 minutes.
2. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
3. Let it rest for a few minutes before serving. Garnish with fresh basil.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Variations

• Eggplant and Zucchini Lasagna – Substitute half of the eggplant slices with zucchini for added variety.
• Chicken Eggplant Lasagna – Use ground chicken or shredded rotisserie chicken instead of beef.
• Keto Eggplant Lasagna – Stick to the original recipe, as it is already low in carbs. You can also use full-fat cheeses for extra creaminess.
• Vegetarian Option – Skip the meat and add layers of sautéed mushrooms, spinach, or bell peppers for a veggie-packed version.
• Spicy Version – Add extra red pepper flakes or chopped jalapeños for a kick of heat.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Wrap individual portions in foil and place them in a freezer-safe container. Freeze for up to 3 months.
• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave individual servings for 2-3 minutes until heated through.

FAQs

How do I keep the eggplant from becoming too watery?

Salting the eggplant and letting it sit for 15 minutes helps remove excess moisture. Baking it before layering also prevents sogginess.

Can I use store-bought marinara sauce instead of making the meat sauce?

Yes, you can use a high-quality store-bought marinara sauce to save time. Simply mix it with the cooked meat.

What can I use instead of ricotta cheese?

Cottage cheese or a mixture of Greek yogurt and Parmesan can be used as a substitute.

Is this eggplant lasagna keto-friendly?

Yes, since it replaces pasta with eggplant, it is naturally low in carbs and keto-friendly.

Can I make this dish ahead of time?

Yes, you can assemble the lasagna a day in advance, cover it tightly, and refrigerate until ready to bake.

How do I make this dish dairy-free?

Use dairy-free cheese alternatives and replace ricotta with blended tofu or cashew cream.

Can I add more vegetables to this recipe?

Absolutely! Sautéed mushrooms, spinach, or bell peppers make great additions.

How do I prevent the cheese from burning?

Cover the lasagna with foil for the first 30 minutes of baking, then remove it for the last 10 minutes to allow the cheese to brown slightly.

What side dishes go well with eggplant lasagna?

A simple green salad, garlic bread, or roasted vegetables complement this dish well.

Can I cook this in a slow cooker?

Yes, layer the ingredients in a slow cooker and cook on low for 4-5 hours.

Conclusion

Eggplant lasagna with meat sauce is a fantastic alternative to traditional lasagna, offering all the rich flavors without the extra carbs. Whether you are looking for a healthier dinner option or a way to use fresh eggplant, this recipe is sure to satisfy. It is easy to customize, perfect for meal prep, and a great dish to serve for family dinners or gatherings. Enjoy this delicious and hearty meal any time of the year!