December 01, 2017 2 min read

Easy and Delicious Eggplant Lasagna

Everybody loves lasagna! We managed to make it high in protein, low in carbs, and there are no grains or pasta. In fact, our secret ingredient is Eggplant. 


  • 2 cups low fat ricotta cheese
  • 3 large eggs
  • 1/2 cup chopped green onions 
  • 1/2 cup natural Nutralean
  • 1/2 cup parmesan cheese
  • 1/2 cup shredded cheddar cheese


  • 2 large eggplants sliced thin with salt and pepper and baked for 5 min on each side at 425.
  • 1/2 tsp salt
  • 1/2 tsp pepper 


  • 1 lb ground bison, beef, or turkey
  • 1/2 cup diced onion
  • 1 cup diced spinach
  • 1/2 cup grated carrots
  • 1 cup diced peppers 
  • 1 cup mushrooms
  • 1 can of sugar-free tomato sauce
  • 1/2 cup natural Nutralean
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Add ricotta and eggs together and mix well.
  2. Mix in green onion and parmesan cheese.
  3. Sprinkle in natural Nutralean and mix well.


  1. Spray your cookie sheet with nonstick spray.
  2. Slice the eggplant lengthwise into long thin slices.
  3. Sprinkle with salt and pepper and bake for 5 min on each side at 425.


  1. Saute your onions until they begin to go clear.
  2. Add your meat salt and pepper and cook until fully browned.
  3. Add in peppers, mushrooms, carrots, spinach, and sugar-free tomato sauce.
  4. Simmer for 30-45 minutes stirring occasionally. 
  5. Remove from heat and stir in natural Nutralean.


  1. Spray your casserole dish with nonstick spray and add 1/2 of your meat sauce. 
  2. Layer 1/2 your eggplant noodles over sauce.
  3. Layer 1/2 your cheese sauce over the eggplant.
  4. Add the rest of your meat sauce.
  5. Layer the rest of your eggplant noodles.
  6. Add the rest of your cheese sauce.
  7. Sprinkle with shredded cheddar cheese.
  8. Bake at 350 degrees for 40-50 minutes.
Makes 12 slices

xo Melanie


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