Tasty & Low-Carb Eggplant Lasagna

Let’s be honest. From time to time we all crave comfort food like a savory Italian lasagna. So today we are sharing this foolproof eggplant lasagna. It is easy, low-carb and your loved ones will go crazy about it.  This recipe is really delicious and super healthy. You will be able to have a second piece without even feeling guilty about it. 

Overall, the AntiCancer360 approach doesn’t rely on just one type of anticancer diet. We choose from one of five different diets depending on each case and situation.  So today’s recipe will be perfect for those who would like to maximize the anticancer potential of their meal while being on a ketogenic diet. The ketogenic diet is high in good fats, moderate in protein, and low in carbohydrates. It has the capability to limit the growth of tumors and lower inflammation. It can also help protect healthy cells from the damage of both chemotherapy and radiation [1] A ketogenic diet works by putting cancer cells at an energetic disadvantage by starving them of sugar, their preferred fuel source [2].

Our eggplant lasagna is just like a regular lasagna, but with thin layers of roasted eggplant instead of noodles. It has all of the flavourings of a great lasagna and you won’t even miss the noodles. For this recipe, we highly recommend roasting or grilling the eggplant first. This will give the eggplant a nice texture and also add into their yummy taste.  You will also find some amazing anticancer ingredients in this savory and comforting meal: 

  • Eggplants: Contains several substances that show great potential in fighting cancer cells. One example is anthocyanins (a pigment with antioxidant properties that can protect against cellular damage) and solasodine rhamnosyl glycosides (SRGs). In some animal studies SRGs caused the death of cancer cells and helped reduce the recurrence of certain types of cancer [3].
  • Oregano: According to the National Foundation For Cancer Research, oregano contains carvacrol, a molecule that may help neutralize the spread of cancer cells by working as a natural disinfectant [4]. Studies have shown carvacrol’s potential to inhibit the proliferation of cancer and its ability to induce apoptosis (i.e.death of cancer cells) in human colon cancer cells [5].
  • Spinach: The natural bioactive compounds found in spinach, have the potential to minimize oxidative stress, and impact genes involved in the metabolism, proliferation, inflammation, and antioxidant defense. It can also reduce food intake by stimulating the secretion of satiety hormones. All these biological activities contribute to the anti-cancer, anti-obesity, hypoglycemic, and hypolipidemic properties of spinach [6].
  • Tomatoes: Tomatoes are filled with nutrients and other bioactive compounds well studied for their purpose in cancer prevention. A phytonutrient in tomatoes called lycopene, the substance that gives tomatoes their beautiful red color, may help prevent prostate, lung, and stomach cancers [7]. Studies have also demonstrated the lycopene’s ability to minimize oxidative damage to DNA. It can also inhibit cell growth by affecting cell pathways like MAPK and NF-kN ingrowth by reducing redox-sensitive signaling pathways in human prostate cancer, breast cancer, and hepatocellular carcinoma cells [8].

If you can get all the ingredients in their organic form, that would be ideal. But, if not… You should get ingredients like spinach, eggplants, and tomatoes in their organic form since it’s known for them to be especially high in toxins if bought in the conventional form [9].

Once you try out this recipe you are going to love it and make it at least once a week. It’s that good!  This dish is great for lunch or dinner and you can also make a second batch to freeze and enjoy at a later time. 

Tasty & Low-Carb Eggplant Lasagna

This recipe is really delicious and super healthy. You will be able to have a second piece without even feeling guilty about it.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Calories 345 kcal


  • 1 tsp sea salt plus more to taste
  • 3 tsp olive oil extra virgin
  • 5 garlic cloves minced
  • 1/2 tsp red pepper flakes
  • 28 oz tomato sauce jar
  • 6 basil leaves fresh, thinly sliced, plus more for garnish
  • 1 egg large
  • 15 oz ricotta cheese
  • 2 c vegan mozzarella cheese shredded, divided
  • 2 tsp Italian seasoning
  • 1 1/2 c spinach baby
  • 1 tsp oregano dried
  • 2 eggplants large


  • Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
  • Season them with salt to taste on both sides and let sit for 10 to 15 minutes to draw out moisture. Pat dry with paper towels to remove any excess liquid.
  • Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side. Remove from the pan and set aside.
  • In a big bowl mix the ricotta cheese with the baby spinach, red pepper flakes, salt and pepper to taste, minced garlic cloves and Italian seasoning.
  • To assemble the lasagna add some tomato sauce in a casserole baking dish and lay a single layer of cooked eggplants.
  • Spread a layer of the mixed ricotta cheese, tomato sauce and sprinkle some of the grated vegan mozzarella cheese.
  • Repeat the same process: eggplant, ricotta cheese, vegan mozzarella one more time and finally finish with eggplant, tomato sauce and grated mozzarella cheese.
  • Sprinkle dried oregano on top and cook the lasagna in an already heated oven at 350 F or 180 C degrees for about 30-35 minutes.
  • Garnish the plate with thinly sliced basil on top.
  • Enjoy.


Calories: 345kcalCarbohydrates: 30gProtein: 19gFat: 19gSaturated Fat: 10gTrans Fat: 1gCholesterol: 95mgSodium: 1646mgPotassium: 1344mgFiber: 11gSugar: 16gVitamin A: 2631IUVitamin C: 23mgCalcium: 319mgIron: 4mg
Tried this recipe?Let us know how it was!


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