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Eggplant Lasagna (100g lean ground beef)

average rating is 3 out of 5, based on 150 votes

Discover a guilt-free twist on the classic comfort food with our Low-Carb, High-Protein Eggplant Lasagna. Succulent layers of lean ground beef, savory marinara sauce, and a blend of creamy cheeses are nestled between tender slices of eggplant. Indulge in a wholesome, diabetic-friendly dish that satisfies your cravings while supporting your weight loss goals.

Serving suggestions/tips:

Pair with a fresh green salad for a complete meal.

Allow the lasagna to rest for a few minutes before serving to enhance the flavors.

Customize the spices to your taste preferences by adding a pinch of red pepper flakes for a hint of heat.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly weight loss healthy eating low-carbohydrate gluten-free sugar-free keto-friendly lean meat cottage cheese eggplant Italian cuisine low-calorie diabetic diet low-fat low-sodium nutritious satisfying comfort food

Ingredients

1 large eggplant
200g lean ground beef (approx. 52g protein)
1 cup sugar-free marinara sauce
1 cup low-fat cottage cheese
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh basil leaves (for garnish, optional)

Directions

Preheat your oven to 375°F (190°C).
Slice the eggplant lengthwise into thin, even slices (about 1/4 inch thick). Sprinkle both sides of the slices with salt and let them sit for about 10 minutes to draw out excess moisture. Rinse the slices and pat them dry with a paper towel.
In a skillet over medium heat, cook the lean ground beef until browned. Drain any excess fat. Add the sugar-free marinara sauce to the skillet, along with dried basil, dried oregano, garlic powder, salt, and pepper. Stir well and let the mixture simmer for 5 minutes.
In a separate bowl, combine the low-fat cottage cheese and shredded mozzarella cheese. Mix well.
In a baking dish, layer the ingredients starting with a thin layer of the meat sauce, followed by a layer of eggplant slices. Spread a portion of the cheese mixture evenly over the eggplant. Repeat these layers until all the ingredients are used, finishing with a layer of meat sauce on top.
Sprinkle the grated Parmesan cheese over the lasagna. Cover the baking dish with foil.
Place the baking dish in the preheated oven and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Once cooked, remove the lasagna from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired.
Divide the lasagna into two servings and serve while warm.