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Zucchini Eggplant (Aubergine) Low-Carb Lasagna

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“A friend brought this to a pot-luck. No noodles, so lower carb. All the veggies make this recipe pretty healthy, and you can use whatever types of dairy you prefer--whole fat, low fat, it always seems to come out great. I'm going to try a version with soft tofu instead of ricotta.”
1hr 45mins
1 9X13 pan

Ingredients Nutrition


  1. Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your "noodles". It's time-consuming, but it's SO worth it!
  2. In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.
  3. Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.
  4. Preheat oven to 375°F.
  5. Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.
  6. Repeat.
  7. Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes.

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