5 ingredient Easy eggplant Lasagna

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2 large eggplants

1-2 lbs of lean ground beef (or chicken or turkey)

1 large block of Marble cheese

1 small tub of Ricotta cheese

1 bottle of low carb, low sodium Marinara sauce


1. Cut the eggplant lengthwise, brush oil on both sides and place on a cookie sheet, sprinkle a dab of sea salt over them and put them in the oven for 10-15 minutes, while the eggplant is in the oven, brown and drain the meat (If necessary) and shred the cheese.

2. In a glass casserole dish, spread a thin layer of marinara on the bottom, Mix the remaining marinara with the browned meat, then put a layer of eggplant, spread ricotta cheese over eggplant, then a layer of meat mix, then shredded cheese, continue layers till all used. Put in the oven at 350 until cheese has started to brown.

Bon Appetit!

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