High-Protein Eggplant Lasagna
With all the cheesy, saucy comfort, this High Protein Eggplant Lasagna packs in over 40 grams of protein per serving (and only 16 grams of carbs). Layered with roasted eggplant, hearty meat sauce, and creamy cheese, it’s a filling low-carb dinner that’s still family-friendly.
A Quick Look At The Recipe
- ⏲️Ready In: 1 hour and 10 Minutes
- 👪Serves: 9
- 🍽 Calories: 613 kcals and 40 grams of protein
- 📋Main Ingredients: Eggplant, ground beef, spinach, canned tomatoes, mozzarella, and ricotta cheese.
- 📖 Dietary Notes: Gluten-free and keto-friendly.
- ⭐ Why You’ll Love It: Tt’s cheesy, hearty comfort food with over 40 grams of protein and no pasta needed.
SUMMARIZE & SAVE THIS CONTENT ON
This easy high-protein eggplant lasagna has become one of my favorite comfort-food dinners! Roasting the eggplant beforehand helps remove excess moisture so the lasagna holds together better and doesn’t end up watery after baking. We usually serve it with lighter sides like this strawberry spinach salad with lemon dressing to get in a few extra veggies.
Another reason this low-carb eggplant lasagna recipe is a go-to is how well it works for leftovers and meal prep. It does take some effort prepping, but it’s totally worth it on sports nights.
Why The Recipe Works💭
Thick texture: Roasting the eggplant first helps remove excess moisture so the lasagna stays rich and layered instead of watery.
Filling: Between the egg and ground beef, the gluten-free eggplant lasagna is a huge protein driver.
Classic flavor: The layers of sauce, melted cheese, and tender eggplant give a classic comfort-food flavor that kids devour, kind of like keto pizza soup.
Items and Substitutions
- Medium eggplant: You want a medium-sized eggplant as they hold together better than the larger ones.
- Ground beef: Cook your beef ahead of time (I cook ground beef in a crock pot) to save yourself some time the day of.
- Frozen chopped spinach: Frozen works best as it blends into the lasagna more easily. Make sure it’s cooked and drained before you need it.
- Ricotta cheese: Everyone is using cottage cheese in place of ricotta, and you totally can. But it won’t have the same savory flavor.
- Shredded mozzarella cheese: Don’t buy pre-shredded cheese as it loses some of it’s flavor and doesn’t melt as well. Shred your own.
See the recipe card for full information on ingredients and quantities.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Flavors To Try
Below are a few ways to customize the high-protein lasagna without noodles in case you’re craving something different.
- Swap the meat: Use ground turkey, chicken, or plant-based meat instead of ground beef for a lighter or vegetarian version. This works in sausage potato kale soup no cream, as well.
- Add extra veggies: Layer in mushrooms, zucchini, or bell peppers for more flavor, texture, and nutrition.
- Make it spicy: Add crushed red pepper flakes or chopped jalapeños to the meat sauce for a kick.
- Turn it into roll-ups: Instead of layering, roll the filling in roasted eggplant slices for individual portions.
How To Make High-Protein Lasagna
Step 1: Slice eggplant lengthwise and brush both sides with olive oil and season with salt and pepper before roasting until godlen.
Step 2: Brown the beef with garlic and drain any grease. Then, add canned tomatoes, sauce, and tomato paste and mix until combined.
Step 3: In a medium bowl, beat eggs, then stir in ricotta and parmesan cheese.
Step 4: Layer a large dollop of meat sauce into a greased pan and spread it around on the bottom of the pan. and then put a layer of roasted eggplant.
Step 5: Top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix, and sprinkle on half the mozzarella. Repeat the layers.
Step 6: Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.
Note
Roast the eggplant slices before assembling the lasagna. This helps remove excess moisture and prevents the final dish from becoming watery. It also enhances the flavor and gives the eggplant a soft, savory texture that mimics pasta.
Helpful Hints
Pro tip: Let the lasagna rest!
Let the lasagna rest for 10–15 minutes after baking. This helps it set and makes slicing cleaner.
- Use a mandoline slicer for even eggplant slices, which helps them cook evenly and makes layering easier.
- Salt and rest the eggplant slices before roasting to draw out moisture and reduce bitterness.
- Roast the eggplant instead of frying to keep the dish lighter and avoid sogginess.
- Squeeze out excess moisture from the spinach to avoid a watery lasagna.
- Use a slotted spoon for layering the sauce to better control the amount of liquid in each layer.
Storing and Meal Prepping
Leftovers: To store eggplant lasagna, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days.
Freezing it: For longer storage, wrap portions tightly in foil or plastic wrap, then place them in a freezer-safe bag or container and freeze for up to 2 months. Let it thaw in the fridge overnight before you need it and then bake as usual.
Reheating: When you’re ready to reheat, warm refrigerated leftovers in a preheated oven at 350°F for about 20 minutes or until heated through. For a quicker option, individual slices can also be microwaved for 2–3 minutes, though the texture will be softer than oven-reheated portions.
Meal prepping: You can prepare the protein lasagna up to 2 days in advance and store it in the fridge before baking.
Ways To Enjoy It
Protein eggplant lasagna is hearty enough to stand on its own, but pairing it with a few lighter sides helps balance the rich layers of cheese and sauce.
- Add simple vegetable sides like roasted broccoli, air fryer garlic butter green beans, or zucchini to round out the meal without much extra prep.
- If you want something extra comforting, garlic bread or crusty bread works perfectly for soaking up the extra sauce. I do this with my low carb creamy Tuscan salmon recipe.
- Serve it alongside a white Texas sheet cake for dessert.
High-Protein Lasagna FAQs
More Easy Low Carb Comforting Recipes
If you tried this Low Carb Protein Eggplant Lasagna or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
High Protein Eggplant Lasagna
Ingredients
- 1 medium eggplant
- Salt and ground black pepper to taste
- 3 tablespoons olive oil divided
- 1 ½ pounds ground beef
- 1 clove garlic minced
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 6 ounces canned tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 tablespoon olive oil
- 20 ounces frozen chopped spinach cooked and drained
- 2 large eggs
- 2 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup Parmesan cheese grated
Instructions
Prepare eggplant:
- Preheat oven to 400°F.
- Slice eggplant lengthwise about 1/2-inch thick.
- Brush both sides of slices with 2 tablespoons olive oil and season with salt and pepper.
- Roast until soft and golden, about 20 to 25 minutes, turning each slice halfway through cooking time.
Cook meat sauce:
- Cook ground beef in skillet with garlic until browned. Drain off any grease.
- Add canned tomatoes, sauce, tomato paste and sauce.
- Mix until meat and sauce are well combined.
Cheese mixture:
- In medium bowl, beat eggs then stir in ricotta and parmesan cheese.
Assembly:
- Grease a rectangular 9×9 baking dish with the remaining 1 tablespoon of olive oil, add a large dollop of meat sauce and spread it around on the bottom of the pan.
- Put a layer of eggplant in the pan; top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix, sprinkle on half the mozzarella.
- Repeat the layers.
- Bake in preheated 400°F oven until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.