Low Carb, Low Fat Eggplant Lasagna

Estee Kafra Estee Kafra
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This Low Carb, Low Fat Eggplant Lasagna is a healthier twist on a classic favorite! The eggplant takes the place of traditional pasta, offering a light yet satisfying dish that’s packed with flavor. The creamy layers of farmer cheese, cottage cheese, and a touch of mozzarella perfectly complement the savory marinara sauce, making this lasagna just as indulgent as the original but without all the carbs and fat. Perfect for anyone looking for a delicious, guilt-free meal, this recipe is easy to make and sure to impress!

1h 40m 4
Easy Vegetarian Pescatarian Gluten Free Low Carb Low Fat Passover Dairy

Contains: Dairy

Directions

  1. Preheat oven to 425 degrees Fahrenheit.

  2. Cut eggplant, on the diagonal, in circles about one and a half inches thick. Place slices in a large bowl and season with salt and pepper and garlic powder, coating evenly. Let sit for 30 minutes.

  3. Lay seasoned slices flat on a greased cookie sheet and bake for 15 minutes. Let cool.

  4. Mix farmer cheese and cottage cheese in a bowl. Layer ingredients in a sprayed nine-inch square pan in the following order: marinara sauce, eggplant slices, cheese mixture, marinara sauce, eggplant slices, cheese mixture.

  5. Top with grated mozzarella cheese and sprinkle with Parmesan cheese.

  6. Bake uncovered for 45 minutes, until golden.

Notes:
This recipe image was generated using AI.

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