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–+ servings
low carb eggplant lasagna
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5 from 1 vote

Low Carb Eggplant Lasagna

This low carb eggplant lasagna is made with a flavorful basil cashew cream sauce and is layered with eggplant to make a hearty dinner that is also gluten free. 
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Servings: 6
Calories: 291kcal
Author: Valerie Skinner

Ingredients

  • 2 medium Eggplant
  • 1 large Tomato
  • 1 bunch Basil
  • 1 pound Ground turkey pork or beef
  • 16 oz Marinara Sauce
  • 2 cups Cashew Cream Sauce
  • 2 tsp Garlic Powder
  • 1 tbsp [Fennel Seed]
  • Salt + Pepper to taste

Instructions

  • Preheat the oven to 375
  • Add the ground meat, garlic powder, fennel seed and salt, pepper to a skillet and saute until cooked through (not browned)
  • Slice your eggplant into thin 1/4 inch slices, chop basil into rough pieces and slice your tomato in thin slices wide.
  • Pour a thin layer of marinara on the bottom of a 9X13 pan spreading out evenly
  • Add one layer of sliced eggplant overlapping each piece halfway until the bottom is covered
  • Add half of the ground meat mixture and spread evenly
  • Add half the cashew cream sauce
    and spread evenly on top of meat mixture
  • Add another layer of eggplant slices
  • Add a thin layer of sauce on top of the eggplant slices and repeat adding the rest of the meat and rest of the cashew cream sauce
    on top
  • Add a final layer of eggplant on top, then top with remaining marinara and add sliced tomatoes on top arranging neatly
  • Bake in the oven at 375 for one hour or until eggplant is fully cooked through
  • Let cool for 10 minutes before slicing and serving. Top with basil for garnish!

Nutrition

Serving: 1piece | Calories: 291kcal