Low Carb Eggplant Lasagna Skillet
All the flavors of lasagna without the heavy pasta. Using sliced eggplant as a low-carb base, this dish is fiber-dense and blood-sugar friendly.
Nutrition per serving
Ingredients
- 1 large eggplant sliced
- 1 cup marinara sauce (no sugar added)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1 tsp dried basil
- 1 clove garlic minced
- 1 tbsp olive oil
- 1/4 cup chopped fresh spinach
- 1/4 tsp red pepper flakes
Portion guidance
Serve one-quarter of the skillet.
Step-by-step method
- 1
Brush eggplant slices with oil and sear in skillet.
- 2
Remove eggplant and set aside.
- 3
In the same skillet, layer half the eggplant.
- 4
Top with half the ricotta, spinach, and sauce.
- 5
Repeat layers, ending with mozzarella.
- 6
Cover and cook on low for 15 minutes.
- 7
Sprinkle with basil and red pepper flakes.
- 8
Rest for 5 minutes before serving.
Smart substitutions
Swap
eggplant
zucchini
Swap
ricotta
cottage cheese
Storage & reheating
Store in the refrigerator for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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