Easy & Delicious Low Carb Eggplant Lasagna Roll-Ups: A Healthy Twist on a Classic

Discover a truly satisfying and guilt-free way to enjoy lasagna! My low carb eggplant lasagna roll-ups are crafted with tender, thinly sliced eggplant instead of traditional pasta sheets, making them perfect for anyone watching their carbohydrate intake or seeking a fantastic gluten-free alternative. This recipe brings all the comforting flavors of a classic lasagna to your table, without the heavy carbs.

We’ve all been there: stuck in a persistent food rut. You start the week with the best intentions, meticulously preparing a fresh batch of homemade lemon dressing, stacking crisp salad mixes in the fridge, and filling a drawer with vibrant, fresh vegetables. The goal is simple – make healthier choices all week long. But as many of us know, executing that plan flawlessly is often a whole different story.

What truly happens come Tuesday or Wednesday? While the veggies might still make an appearance, they often play a supporting role. The main dish might be a comforting pasta, or perhaps we find ourselves serving more rice than salad. This routine can be particularly challenging when the weather turns dreary and grey, as it has been for weeks now. When the sun hides away, all I crave is hearty, comforting food for dinner. The box of spring mix gets pushed further and further back into the refrigerator, hoped to live another day. It’s precisely during these times that a recipe like these **low carb eggplant lasagna roll-ups** becomes an absolute lifesaver.

This dish offers the ultimate comfort food experience, but with a clever, healthy twist. Instead of carb-heavy pasta, we use nutrient-rich eggplant, ensuring you get a generous serving or two of vegetables beautifully wrapped and smothered in savory meat and gooey cheese. And the best part? These healthy eggplant lasagna roll-ups are so satisfying that they surprisingly make you crave a fresh, light salad on the side, truly balancing out the meal.

Beyond their obvious benefit as a low-carb and gluten-free alternative, I absolutely adore making eggplant lasagna roll-ups because they offer a more relaxed and significantly more weeknight-friendly approach compared to the labor-intensive traditional pasta, ricotta, and meat lasagna. The classic version, while delicious, often feels like a weekend project. These roll-ups, however, streamline the process without compromising on flavor or satisfaction.

My secret to making these eggplant lasagna roll-ups incredibly quick and easy is a combination of smart shortcuts: utilizing quality store-bought marinara sauce (or a homemade batch made ahead of time) and keeping the chopping to an absolute minimum. Apart from preparing the eggplant itself and perhaps a couple of fresh herbs, there isn’t much extensive prep work involved for this recipe. This simplicity is key for busy weeknights. An even greater advantage is the ability to prepare the flavorful meat mixture a day or two in advance. When you’re ready to serve, simply slice and bake the eggplant, roll them with the pre-made filling, cover with sauce and cheese, and bake until golden brown and bubbly. It’s truly a game-changer for meal planning!

What are Eggplant Lasagna Roll-Ups?

Eggplant lasagna roll-ups are a creative, healthier take on classic lasagna, where thin, tender slices of eggplant replace traditional pasta noodles. Each eggplant slice is generously filled with a quick yet incredibly flavorful mixture of seasoned ground meat and creamy cheeses, then rolled into individual portions. These delectable rolls are then nestled in a baking dish, blanketed with a rich marinara sauce, and topped with a generous layer of melty cheese. The result is a comforting, hearty, and satisfying dish that delivers all the iconic flavors of lasagna in a low-carb and gluten-free package. It’s a wonderful way to enjoy your favorite Italian-inspired meal without the carb load, making it a perfect healthy weeknight dinner or meal prep option.

Essential Ingredients for Your Low Carb Eggplant Lasagna Roll-Ups

To create these delightful low-carb eggplant lasagna roll-ups, you’ll need a selection of fresh ingredients and pantry staples that combine to form a truly satisfying meal. Here’s what you’ll be gathering:

• Eggplant: One large eggplant (or two smaller ones) will yield enough slices for your roll-ups. Look for firm, shiny eggplants without blemishes.
• Olive Oil: Essential for cooking the meat and helping the eggplant soften.
• Lean Ground Meat: Lean ground beef is classic, but ground turkey, chicken, or even lamb are excellent alternatives for varying flavors and fat content.
• Tomato Paste: This concentrated paste deepens the tomato flavor in your meat mixture, adding richness and umami.
• Seasonings: A blend of garlic powder, onion powder, dried oregano, salt, black pepper, red pepper flakes, crushed fennel, and a touch of ground nutmeg will create a robust, authentic Italian flavor profile.
• Cheeses:
  • Ricotta Cheese: Provides creamy texture and a mild, tangy counterpoint to the savory meat.
  • Shredded Mozzarella: For that irresistible, gooey, melty top and a lovely stretch in the filling.
  • Grated Parmesan Cheese: Adds a salty, nutty, umami kick to both the filling and the topping.
• Fresh Herbs: Finely chopped fresh parsley and basil brighten the flavors and add a fresh aromatic touch.
• Egg Yolk: Acts as a binder for the cheese and meat filling, ensuring it stays together beautifully inside the roll-ups.
• Marinara Sauce: Your favorite store-bought brand works wonderfully for convenience, or you can opt for a homemade version. Arrabbiata sauce is a fantastic choice if you enjoy a little spicy kick.

Each of these ingredients plays a crucial role in building the layers of flavor and texture that make these eggplant lasagna roll-ups so incredibly delicious and satisfying.

Do you have a recipe for marinara that I can use when I make eggplant lasagna roll ups?

Absolutely! While these low carb eggplant lasagna roll-ups are fantastic with a good quality store-bought marinara for ultimate convenience, making your own sauce can elevate the dish to another level. I do have a slow cooker marinara recipe that I shared years ago, which is incredibly delicious and would pair perfectly with this recipe. For those who enjoy a little more zest, in recent years, I’ve often swapped out traditional marinara for my homemade arrabbiata sauce, and it adds an amazing depth of flavor with a subtle kick. I highly recommend giving it a try! Both of these homemade sauces freeze beautifully, so you can easily prepare a large batch ahead of time and have it ready for these eggplant roll-ups or any other recipes as needed.

How to Make Low Carb Eggplant Lasagna Roll-Ups: A Step-by-Step Guide

Creating these delightful low-carb eggplant lasagna roll-ups is a straightforward process, broken down into manageable steps. Precision in preparation ensures a delicious and well-structured dish every time.

1. Prepare the Eggplant: The first crucial step is to get your eggplant ready. Start by trimming off the top stem. Then, identify the side of the eggplant that protrudes the most and carefully slice that part off to create a stable, flat base. This makes slicing much easier and safer. Now, begin slicing the eggplant lengthwise into uniform ¼-inch thin slices. Take your time here; consistent thickness is key for even cooking. Uneven slices will cook at different rates, leading to some being too soft and others still firm. Once sliced, arrange the eggplant sheets in a single layer on parchment-lined baking sheets. Preheat your oven to 375°F (190°C) and bake the eggplant slices for 10 minutes. This pre-baking step is vital as it softens the eggplant, removes excess moisture, and makes them pliable enough to roll without breaking. Keep the oven on, as you’ll need it for baking the assembled roll-ups.
2. Cook the Meat Filling: While your eggplant is baking, heat a large, oven-safe skillet or pot over medium-high heat. Add a tablespoon of olive oil, then introduce your lean ground beef (or chosen alternative). Using a wooden spoon, crumble the meat as it cooks. After about 2 minutes, stir in the tomato paste along with all your chosen seasonings – garlic powder, salt, onion powder, oregano, crushed fennel, red pepper flakes, black pepper, and ground nutmeg. Stir thoroughly to combine all the flavors with the meat. Allow the ground beef to cook completely through, until nicely browned, for about 3-5 minutes. Once cooked, remove the mixture from the heat and transfer it to a large bowl to cool completely. This cooling step is important before mixing in the cheeses. This meat mixture can be prepared a day or two in advance and refrigerated (or even frozen) to significantly cut down on prep time later.
3. Assemble the Cheese Mixture: Once the seasoned meat mixture has cooled to room temperature, it’s time to create the creamy, cheesy filling. Add the ricotta cheese, 1 cup of shredded mozzarella, grated parmesan cheese, fresh chopped parsley, and chopped basil to the bowl with the cooled meat. Mix everything together until well combined. Taste the mixture and adjust the seasoning with additional salt if needed. Finally, stir in the egg yolk; this acts as a binder, helping the filling hold its shape during baking.
4. Roll and Bake: Now for the fun part – assembling your roll-ups! Take a pre-baked eggplant slice and lay it flat on a clean work surface. Scoop about two tablespoons of the prepared meat and cheese mixture and place it an inch or so above the widest part of the eggplant slice, near one end. Carefully roll the eggplant slice from that end, over the mixture, and continue rolling all the way to the other end, creating a neat cylinder. Place the rolled eggplant seam-side down in a 13×9 inch baking dish. The seam-side down position helps prevent the roll-ups from unraveling during baking. Continue this process with all the remaining eggplant slices and filling.
5. Sauce and Bake: Before placing the roll-ups, spread half of your marinara (or arrabbiata) sauce evenly across the bottom of the baking dish. The total amount of sauce you use (2-3 cups) depends on how saucy you prefer your lasagna. For a moderately saucy dish, use 2 cups total (1 cup on the bottom, 1 cup on top). If you prefer a very saucy lasagna, like we do, opt for 3 cups total. Once the rolls are arranged, pour the remaining marinara sauce over them, ensuring they are well-covered. Finally, sprinkle the remaining ½ cup of shredded mozzarella cheese generously over the top. Cover the baking dish tightly with aluminum foil and bake for 15 minutes. After 15 minutes, remove the foil and continue baking for another 10 minutes. For an extra bubbly, golden-brown, and slightly crispy cheese topping, you can broil the dish for the last minute, keeping a close eye on it to prevent burning. Let the dish rest for a few minutes before serving, then garnish with additional fresh parsley if desired.

Following these steps will ensure your low carb eggplant lasagna roll-ups are perfectly cooked, bursting with flavor, and wonderfully satisfying!

Can you make the meat mixture for eggplant lasagna roll-ups ahead of time?

Absolutely, preparing the meat mixture in advance is one of the best ways to streamline the cooking process for these low carb eggplant lasagna roll-ups! You can easily cook the seasoned ground meat portion of this recipe a day or even two days ahead of time. Once cooked, let it cool completely, then store it in an airtight container in the refrigerator. This advance prep means that on the day you plan to serve this delicious low-carb meal, all that’s left to do is thinly slice and pre-bake the eggplants, combine the cooled meat with the cheese mixture, stuff and roll the eggplant slices, layer them with sauce and cheese, and finally, bake until bubbly and golden. It’s a fantastic strategy for making this healthy weeknight dinner even more accessible and stress-free!

Do eggplant lasagna roll-ups reheat well?

Yes, in my experience, low carb eggplant lasagna roll-ups reheat remarkably well, making them excellent for meal prepping or enjoying leftovers throughout the week. For best results, I usually remove any leftover portions from the refrigerator about 20-30 minutes before reheating. This allows them to come closer to room temperature, promoting more even heating. When reheating, it’s generally more effective to warm smaller individual portions rather than attempting to heat a large, entire tray at once, especially if using a microwave. Smaller servings tend to reheat more uniformly, preventing cold spots or overcooked edges. You can also reheat them in a conventional oven, covered with foil, at a lower temperature (around 300-325°F or 150-160°C) until heated through, which can help retain their texture better than microwaving larger quantities. This makes them a perfect make-ahead and grab-and-go meal option!

These low carb eggplant lasagna roll-ups are meaty, hearty, and incredibly filling, ensuring you stay on track with your low-carb or gluten-free goals. The tender eggplant ‘sheets’ we use to roll up the rich lasagna filling are not only a smart and healthy substitute but also surprisingly delicious, making this dish a truly satisfying and flavorful experience!

Yield: 5-6 servings

Low Carb Eggplant Lasagna Roll-Ups

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

An easy and guilt-free way to enjoy lasagna! My low carb eggplant lasagna roll ups are made with tender eggplant instead of the pasta so you can enjoy a lasagna even if you’re watching the carbs! A great alternative for my gluten-free folks too!

Ingredients

• 1 large eggplant (cut into 18 – ¼ inch slices lengthwise)
• 1 tablespoon olive oil
• 14 ounces lean ground beef (turkey, chicken, or lamb work too)
• 2 tablespoons tomato paste
• 1 ½ teaspoon garlic powder
• 1 teaspoon EACH: salt, onion powder, AND dried oregano
• ¼ teaspoon crushed fennel, red pepper flakes, AND black pepper
• ⅛ teaspoon ground nutmeg
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 2 tablespoons EACH: parmesan cheese, chopped parsley, AND chopped basil
• 1 egg yolk
• 2-3 cups marinara (arrabbiata works well!)

Instructions

1. PREP: Preheat the oven to 375ºF. Line two baking sheets with parchment paper and place the sliced eggplants in a single layer on the baking sheets. When the oven is preheated, bake for 10 minutes. Leave the oven on as we’ll need to bake the rolls.
2. MEAT: While the eggplant is baking, heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground beef and crumble the meat using a wooden spoon. Cook for 2 minutes, then add the tomato paste and season with the garlic powder, salt, onion powder, oregano, crushed fennel, red pepper flakes, black pepper, ground nutmeg, and stir to combine, let cook for 3 minutes or until the ground beef is cooked through and browned. Turn off the heat, and remove the mixture to a large bowl, and let cool completely. You can also do this part 1-2 days in advance to make prep easier for weeknights!
3. CHEESE MIX: Once the meat mixture is cooled, stir in the ricotta cheese, 1 cup shredded mozzarella, parmesan, parsley, and basil. Taste and adjust with additional salt if needed, then stir in the egg yolk. In a 9×13 baking dish or in the dutch oven you used earlier, pour ½ of the marinara sauce and spread it out in an even layer. If you like more sauce or need it to serve with veggies, I suggest using a total of 3 cups, for less sauce, use a total of 2 cups (so here you’d use 1 cup and the other for topping)
4. ROLL AND BAKE: Lay a slice of eggplant on a clean work surface, top with 2 tablespoons of the prepared meat and cheese mixture an inch above the widest part of the eggplant. Roll the space you left over the mixture and continue to roll all the way to the end. Place in the prepared baking dish with the open side down (so the dish holds it in place. And continue to repeat with the remaining eggplant slices. Top with the remaining marinara sauce, followed by the remaining ½ cup of mozzarella, cover and bake for 15 minutes. Remove the foil and allow to bake for an additional 10 minutes. Broil for the last minute if you want the top to be extra bubbly and golden. Let sit a few minutes, then top with additional parsley if desired and serve.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!