Beef and Eggplant Lasagna Recipe

You can create a decadent lasagna sans the high calorie count.

You can create a decadent lasagna sans the high calorie count. Substitute lasagna noodles with eggplant slices and replace the bechamel sauce with a yogurt-based topping. You can now enjoy lasagna without the guilt!

Beef and Eggplant Lasagna Recipe

Eat, Clean, Love Cookbook
You can create a decadent lasagna sans the high calorie count.
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Italian
Servings 5


Beef and Eggplant Lasagna Ingredients

  • 400 Grams eggplant sliced lengthwise into 1/4-inch lasagna noodle-like strips
  • 2 tablespoons olive oil plus more for brushing
  • Salt to taste
  • 750 Grams Beef use ground beef sirloin
  • 1/4 Cup onion chopped
  • 1 tablespoon Garlic chopped
  • 2 cups Tomato sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Italian seasoning
  • 2 pieces Egg beaten
  • 2 cups plain yogurt


  • Preheat oven to 400°F. Lightly brush a baking sheet with olive oil. Arrange eggplant slices in a single layer and brush with olive oil on both sides. Season with salt and pepper.
  • Bake eggplant for 7 minutes on each side until tender. Set aside.
  • In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add ground beef and cook until browned. Transfer to a plate.
  • In the same pan, heat remaining oil over medium heat. Saute onion and garlic until fragrant. Add tomato sauce, salt, pepper, and Italian seasoning. Lower heat and simmer for 15 minutes.
  • Mix in beef until well combined with the sauce. Turn off heat.
  • In a bowl, whisk eggs and yogurt together. Set aside.
  • Spread one-third of the meat sauce on the bottomof an oven-safe casserole. Layer with half of the eggplant slices and one-third of the meat sauce. Repeat.
  • Spread yogurt and egg mixture evenly on top.
  • Bake for 20 minutes until eggs are set.
Keyword beef and eggplant lasagna, beef lasagna, healthy dish
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