Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (29)
Eggplant Lasagna
NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 23%
CARBS 21G38% OF CAL
7G FIBER4G OTHER11G TOTAL SUGAR
FAT 12G48% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant slices layered with marinara sauce and melted cheese create a low-carb, gluten-free alternative to traditional lasagna. Cheesy, comforting, and satisfying.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 to 3 large eggplants (4 pounds, stemmed and sliced vertically into ¼-inch-thick planks)
- Sea salt
- Extra-virgin olive oil (for drizzling)
- 1½ cups marinara sauce
- 2 cups grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- Red pepper flakes (for sprinkling)
- Fresh basil leaves (for garnish)
- 2 cups (16 ounces) whole milk ricotta cheese
- 1 large egg (beaten)
- 2 garlic cloves (grated)
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 80M
CAL 11%·PRO 23%
CARBS 21G38% OF CAL
7G FIBER4G OTHER11G TOTAL SUGAR
FAT 12G48% OF CAL
6G SAT6G 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
- 30m
- Cook
- 50m
- Sodium
- 396mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 823mg
- Calcium
- 210mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.