Kimichelle's Lowcarb Eggplant Lasagna

Kimichelle's Lowcarb Eggplant Lasagna

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 451.7
  • Total Fat: 25.7 g
  • Cholesterol: 116.8 mg
  • Sodium: 922.6 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 33.4 g

View full nutritional breakdown of Kimichelle's Lowcarb Eggplant Lasagna calories by ingredient
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Number of Servings: 6


    1 Large Eggplant
    12 oz Lean Ground Beef
    1 medium yellow onion
    15 oz Ricotta Cheese
    1 egg
    5 oz Shredded Mozzarella Cheese
    3 oz Shredded Parmesan Cheese
    Italian Spices
    Garlic Salt
    Spray oil
    1 24oz jar Bertolli Arrabbiata Sauce


Brown Beef with diced onion until done. Drain any fat & add jar of Arrabbiata sauce. Simmer.
Cut ends off Eggplant and cut into thin strips length wise. Place on spray-oiled cookie sheet and bake for 10 mins turning over at 5 mins.
Mix Ricotta/Egg/Italian spices (to taste)/Garlic Salt(to taste)/2 oz of Parmesan Cheese.
Spray pan (big enough for eggplant-I used 11'X7") with oil
Spread enough sauce on bottom of pan to just cover it.
Place a layer of Eggplant over sauce.
Spread Ricotta mixture over Eggplant.
Sprinkle 2.5 oz Mozzarella over Ricotta.
Spread more sauce over that.
Layer Eggplant, then Ricotta, then SAUCE, then Mozzarella, then the last of the Parmesan.
Cover with foil & bake for 30 mins. Take foil off for last 5 mins. Let cool a bit before serving. Makes 6 servings.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOTHERMOMORAMA.

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Member Ratings For This Recipe

  • Very Good
    I like this recipe almost the same as one I have for using zucchini. I like the eggplant better, the leftovers are easier to reheat and maintain it's flavour. - 4/23/18

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  • Incredible!
    Who needs noodles? - 1/17/18

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