Dietary Restrictions Gluten-Free Recipes Gluten-Free Dinner Recipes Gluten-Free Pasta Recipes No-Noodle Eggplant Lasagna 4.9 (12) 11 Reviews Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Prep Time: 50 mins Additional Time: 30 mins Total Time: 1 hr 20 mins Servings: 8 Yield: 1 lasagna Nutrition Profile: High-Calcium Bone-Health Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Protein Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 large eggplants (2 1/2-3 pounds total), cut lengthwise into 1/4-inch thick slices 1 tablespoon extra-virgin olive oil 12 ounces lean ground beef 1 cup chopped onion 2 cloves garlic, minced 1 (28 ounce) can no-salt-added crushed tomatoes ¼ cup dry red wine 1 teaspoon dried basil 1 teaspoon dried oregano ¾ teaspoon salt ¼ teaspoon ground pepper 1 ½ cups part-skim ricotta cheese 1 large egg, lightly beaten 1 cup shredded part-skim mozzarella cheese, divided Chopped fresh basil for garnish Directions Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray. Arrange eggplant slices in a single layer on the prepared pans. Roast until just tender, 15 to 20 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Add beef and onion; cook, stirring and crumbling with a wooden spoon, until browned, 6 to 8 minutes. Add garlic; cook for 1 minute. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes. Combine ricotta and egg in a small bowl. Spread about 1 cup of the sauce in a 9-by-13-inch baking dish. Arrange 1/4 of the eggplant slices over the tomato sauce. Dollop on about 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella. Make another layer with another 1/4 of the eggplant slices, this time arranging them crosswise to the first layer. Top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Repeat with the remaining ingredients to make 2 more layers. Bake the lasagna, uncovered, until the sauce is bubbling around the edges, 30 to 40 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired. Tips To make ahead: Prepare through Step 5 and refrigerate for up to 2 days. Continue with recipe. Originally appeared: EatingWell.com, July 2018 Rate It Print Nutrition Facts (per serving) 301 Calories 13g Fat 19g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1/8 of the lasagna Calories 301 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 6g 21% Total Sugars 9g Protein 24g 49% Total Fat 13g 17% Saturated Fat 6g 30% Cholesterol 79mg 26% Vitamin A 1180IU 24% Vitamin C 11mg 12% Folate 52mcg 13% Sodium 406mg 18% Calcium 257mg 20% Iron 4mg 21% Magnesium 45mg 11% Potassium 891mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.