Low-Carb Eggplant Lasagna with Chicken Meat Sauce

5 from 10 reviews


  • 3 eggplants, sliced thinly
  • olive oil spray or 2 tbsp olive oil
  • salt
  • 250g ground chicken
  • 2 cups store-bought Marinara sauce or homemade Marinara sauce (recipe below), I used Uncle Steve’s
  • 1 egg
  • 1/2 cup ricotta cheese/ cream cheese (Or cottage cheese, if you want it low fat)
  • 1/2 cup grated parmesan cheese
  • 1 cup low fat mozzarella cheese


  1. Preheat oven to 375ºF (190ºC).
  2. Slice eggplant in about 1/4 inch thick slices.
  3. Place sliced eggplant on large baking sheet coated with nonstick cooking spray or greased with 1 tbsp olive oil. Sprinkle with salt and roast in the oven for 7-10minutes to help dry out the eggplant a bit.
  4. Allow eggplant to cool and make your sauce.
  5. Heat 1 tbsp olive oil in a non-stick pan, sauté ground chicken until brown. Pour in marinara sauce. Stir and simmer for 5 minutes. Turn off heat.
  6. Mix together the ricotta (cottage cheese), parmesan, and egg in a medium bowl until well combined.
  7. Then assemble your lasagna. In a large heat safe pan, place a thin layer of sauce on the bottom and distribute evenly. Place a single layer of eggplant on top of the sauce and add 1/2 of your ricotta (cottage) cheese mixture. Sprinkle ¼ cup of shredded mozzarella cheese on top. Then add another single layer of eggplant, chicken meat sauce, ricotta (cottage cheese) mixture, and mozzarella. Repeat the process creating 3 layers of “Lasagna” in total with the top being a thin layer of sauce with mozzarella cheese.
  8. Bake in the oven at 375ºF (190ºC) for 18 – 22 mins until cooked through and cheese is bubbly.
  9. Serve it with a side salad.