Eggplant Sausage Lasagna

baked eggplant lasagna served on a white plate and garnished with basil

This eggplant lasagna recipe is a tasty alternative to the carb-filled pasta version! Made extra tasty by roasting the eggplant and layering with Italian sausage, marinara sauce, ricotta, mozzarella, and parmesan. This is a perfect low carb and keto dish that everyone in your house will enjoy!

4.82 from 11 votes

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Author Kori Butler

Prep Time 40

Cook Time 30

Total Time 1 10

Course Casserole

Cuisine Italian

Servings servings

Calories 465 kcal

Ingredients

▢ 2 large eggplant (peeled then sliced into ⅓" slices)
▢ Extra virgin olive oil cooking spray or ½ cup of olive oil
▢ 1 pound Italian sausage
▢ 15 ounce container ricotta cheese
▢ 8 ounce package frozen chopped spinach (thawed and water squeezed out of it)
▢ 1 egg
▢ 2 cups mozzarella (grated)
▢ ½ cup parmesan cheese (grated)
▢ 24 ounces marinara sauce (keto: use sugar free)

Instructions

Soak the eggplant slices in salted water for 30 minutes. Drain and dry with paper towels.
Preheat oven to broil, adjusting top oven rack to within 6 to 8" of the heat.
Spray eggplant slices with olive oil spray then lay on a baking sheet lined with nonstick foil. Alternatively, brush olive oil on the eggplant slices. Broil for 2 to 4 minutes until eggplant are golden brown. Turn over and repeat. Set eggplant aside.
Turn oven down to bake at 375º F
In a skillet over medium high heat, brown Italian sausage. Drain fat. Set aside.
In a medium sized bowl, combine ricotta, egg, and spinach.
Spray a 13" x 9" casserole dish with nonstick spray. Spread ⅓ cup of the marinara sauce over the bottom of the dish.
Lay half of the eggplant slices on top of marinara sauce. Then spread half of the remaining marinara sauce over the top of the eggplant slices. Spread ½ of the ricotta mixture, then sprinkle half the Italian sausage, half of the mozzarella cheese, and half of the parmesan cheese.
Lay the remaining eggplant slices, and repeat with all ingredients, ending with parmesan cheese.
Bake eggplant lasagna 40 minutes or until cheese is bubbly.

Video

Kori's Tips

The eggplant will immediately soak up the olive oil. To prevent his, simultaneously drizzle and spread the oil with a brush. This will evenly coat the eggplant slices. Another option - olive oil cooking spray. Make sure to use 100% extra virgin olive oil cooking spray that doesn't use propellants. I found this method to work the best.
To prevent the eggplant from sticking, lay the slices on nonstick foil. They come up extra easy this way!

Nutrition

Serving: 18casseroleCalories: 465kcalCarbohydrates: 7.9gProtein: 23.1gFat: 38.2gCholesterol: 111mgSodium: 770mgFiber: 1.7gSugar: 2.6g

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