Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.8 (27)
Classic Eggplant Lasagna Recipe
NUTRITION · PER SERVING85M COOK
CAL 22%·PRO 58%
CARBS 25G23% OF CAL
7G FIBER12G SUGAR7G OTHER
FAT 26G54% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant replaces noodles in this gluten-free, low-carb lasagna layered with beef, ricotta, mozzarella, and tomato sauce. Cheesy and satisfying without the pasta.
mainitaliancasserolebeef🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 Italian eggplants (Washed and dried)
- 2 tbsp Kosher salt
- 3 tbsp olive oil (divided)
- 1 yellow onion (chopped )
- 1 lb ground beef (lean)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 can tomato sauce (15 oz.)
- 1 can crushed tomatoes (15 oz. )
- 15 oz ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 8 oz shredded mozzarella cheese
At a glance
PER SERVING · TIME 85M
CAL 22%·PRO 58%
CARBS 25G23% OF CAL
7G FIBER12G SUGAR7G OTHER
FAT 26G54% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 40m
- Sodium
- 2220mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1125mg
- Calcium
- 439mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 2220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.