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Zucchini and Eggplant Lasagna

A low carb lasagna made with zucchini and eggplant for a keto option
Course Main Course
Cuisine Italian
Keyword Healthy, lasagna, low-carb
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 277kcal
Author Marissa

Ingredients

  • 1 large zucchini
  • 1 large eggplant
  • 15 oz part-skim ricotta
  • 1 large egg
  • 1 tsp italian seasoning
  • 24 oz marinara sauce
  • 1 lb ground turkey
  • 1 tbsp minced garlic
  • 1 ½ cups sliced mozzarella cheese
  • ½ cup shredded parmesan
  • 1 tsp salt

Instructions

  • Preheat oven to 375 Fahrenheit.
  • Using a mandolin, cheese slicer, or a knife –slice eggplant and zucchini into thin strips long ways.
  • Place zucchini and eggplant on a baking sheet and sprinkle slices with salt – bake in oven for 10 minutes.
  • In a large pan over medium heat, saute garlic and brown meat. Stir in marinara sauce.
  • Pat zucchini and eggplant dry with paper towels after taking out of the oven to cut down on excess water.
  • In a separate bowl, mix together the ricotta, egg, and Italian seasoning.
  • In a 9 by 13 baking dish layer zucchini and eggplant, ½ the meat and sauce, and ½ the ricotta until to the top of dish. Repeat. Finish with a layer of eggplant/zucchini.
  • Top lasagna with mozzarella then bake for 20 minutes.
  • Remove and cover in shredded parmesan then bake an additional 8 minutes and broil on high for 2 minutes for a crispy top.