Eggplant Lasagna with Meat Sauce – Low Carb, Gluten Free

Ingredients

• 1 large eggplant
• 6 cups Hearty Tomato Meat Sauce (get recipe here)
• 2 cups full fat ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, shredded
• 8 small fresh basil leaves, chopped
• 1 tbsp dried oregano

Instructions

1. 1

   Preheat oven to 400° Line a baking sheet with aluminum foil.

2. 2

   Cut ends off eggplants and slice lengthwise in ¼ inch slices. You should end up with about 10 slices total.

3. 3

   Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper. Bake about 7 minutes each side.

4. 4

   In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.

5. 5

   Pour 2 cups of sauce into the bottom of an 8x13 baking dish. Spread into an even layer. On top of the sauce, layer half of the eggplant slices.

6. 6

   Layer on half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.

7. 7

   Pour 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish. Layer the remaining eggplant on top of the sauce.

8. 8

   Layer second half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.

9. 9

   Pour remaining 2 cups of meat sauce on top of the cheese and spread in an even layer across the entire dish.

10. 10

    Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish. Sprinkle oregano on top of cheese. Cover with foil and bake for 30 minutes. Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting.