This Eggplant Lasagna is a comforting, low-carb twist on the Italian classic that replaces pasta noodles with tender slices of roasted eggplant. Layered with a savory mushroom marinara and a creamy spinach-ricotta filling, it delivers all the satisfaction of traditional lasagna without the heavy carbs.
With bubbling golden cheese and rich, robust flavors, this vegetable-forward dish is perfect for a cozy family dinner or meal prep.
Recipe Details
- Flavor Profile: A savory mix of roasted eggplant and earthy mushrooms in a garlic marinara sauce, balanced by creamy, herb-infused ricotta and melted mozzarella.
- Texture: The eggplant becomes soft and tender (not rubbery) from roasting, creating silky layers between the thick, cheesy filling and chunky sauce.
- Time: 25 minutes prep, 25 minutes roasting, 30 minutes baking.
- Difficulty: Intermediate. It requires roasting vegetables and assembling multiple layers.
What You’ll Need
To make this recipe, you will need two rimmed baking sheets for roasting the eggplant slices and a 9×13-inch baking dish for assembly. A large skillet is necessary to sauté the mushroom marinara base. The ingredients rely on fresh produce like eggplant and mushrooms, combined with pantry staples like marinara sauce and a blend of three cheeses for the ultimate melt.
Ingredient Notes
- Eggplant – You need 2 large eggplants. Slicing them lengthwise into 3/4-inch thick planks creates the “noodles” for the lasagna structure.
- Cremini Mushrooms – Also known as baby bellas, these add a meaty texture and deep savory flavor to the sauce.
- Ricotta Cheese – Part-skim ricotta works well here, providing a creamy, fluffy layer that holds the spinach.
- Frozen Spinach – It is essential that this is thawed and the excess water is squeezed out completely to prevent a watery lasagna.
- Marinara Sauce – Use a 24-ounce jar of your favorite prepared marinara. A roasted garlic flavor adds an extra kick.
- Cheeses – A blend of mozzarella (or provolone) and Parmesan gives you the perfect salty, stretchy finish.
- Egg – A large egg binds the ricotta mixture so it sets properly while baking.
Add-ins and Substitutions
- Meat – If you prefer a meat lover’s version, you can brown ground beef or Italian sausage and add it to the marinara sauce instead of, or alongside, the mushrooms.
- Herbs – While dried oregano is used in the cooking, fresh basil, thyme, or parsley makes a beautiful and fragrant garnish.
- Cheese – Full-fat ricotta can be used for a richer filling, or cottage cheese (blended smooth) can be used for a higher protein option.
How to Make Eggplant Lasagna
- Prep and Roast Eggplant: Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9×13-inch baking dish with nonstick spray and set aside. Arrange the sliced eggplant in a single layer on the 2 sheet pans. (Tip: If some of your end-most eggplant slices are very curved, trim off the outermost curvy portion so that the slices lay mostly flat). Brush 2 1/2 tablespoons of the oil over both sides of all the slices. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper over the top.
- Roast: Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
- Make Mushroom Sauce: Meanwhile, in a large skillet heat the remaining olive oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
- Prepare Ricotta Filling: In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
- Assemble: Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce.
- Top and Bake: Top with the mozzarella and remaining 1/4 cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly.
- Serve: Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.
Pro Tip: Squeezing the water out of the spinach is crucial. To do this effectively, place the thawed spinach in a clean kitchen towel or cheesecloth and wring it out tightly over the sink until no more liquid drips out.
Recipe Tips
- Don’t Skip Roasting: Roasting the eggplant draws out moisture and concentrates the flavor. If you skip this and put raw eggplant in the lasagna, it will be tough and your dish will be watery.
- Trimming Eggplant: As mentioned in the instructions, trimming the rounded skin-heavy sides of the eggplant helps the slices lay flat, ensuring even layers and better structural integrity for the lasagna.
- Resting Time: Allowing the lasagna to rest for 5 to 10 minutes after baking allows the layers to set. If you cut into it immediately, the filling may slide out.
FAQs
- Do I need to peel the eggplant? No, the skin softens nicely during roasting and baking, and it helps hold the slices together so they act like noodles.
- Why is my lasagna watery? This usually happens if the spinach wasn’t squeezed dry enough or the eggplant wasn’t roasted long enough. Ensure both steps are done thoroughly.
- Can I use fresh spinach? Yes, but you will need to cook down a large amount (approx. 1 lb) of fresh spinach, cool it, and squeeze it dry to match the texture of the frozen block.
Serving Suggestions
- Salad: A crisp green salad with balsamic vinaigrette cuts through the richness of the cheese.
- Bread: Serve with garlic bread or crusty baguette to scoop up the savory mushroom sauce.
- Vegetables: Roasted broccoli or asparagus makes a nice green side dish.
Make This Recipe in Advance
- Prep Ahead: You can roast the eggplant and make the mushroom sauce a day in advance. Store them in the fridge.
- Assembly: Assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the bake time if starting with a cold dish.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Eggplant Lasagna
- Total Time: 1 hour 20 minutes
- Yield: 6-8 Servings 1x
Description
This Eggplant Lasagna is a comforting, low-carb twist on the Italian classic that replaces pasta noodles with tender slices of roasted eggplant. Layered with a savory mushroom marinara and a creamy spinach-ricotta filling, it delivers all the satisfaction of traditional lasagna without the heavy carbs. With bubbling golden cheese and rich, robust flavors, this vegetable-forward dish is perfect for a cozy family dinner or meal prep.
Ingredients
Roasted Eggplant “Noodles”
- 2 large eggplants, sliced lengthwise into 3/4-inch thick planks (approx. 8 slices)
- 2 1/2 tablespoons extra virgin olive oil (for brushing)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Mushroom Marinara
- 1 tablespoon extra virgin olive oil
- 16 ounces sliced cremini (baby bella) mushrooms
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 (24-ounce) jar marinara sauce (roasted garlic flavor works well)
- 1/2 teaspoon kosher salt
Spinach Ricotta Filling
- 1 (15-ounce) container part-skim ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed completely dry
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Topping
- 1 cup shredded mozzarella cheese (or provolone blend)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chopped basil, thyme, or parsley
Instructions
Prep and Roast Eggplant
Position oven racks in the upper and lower thirds. Preheat oven to 400°F (200°C). Spray two baking sheets with nonstick spray. Arrange eggplant slices in a single layer. Brush both sides with 2 1/2 tablespoons olive oil and season with salt and pepper. Roast for about 25 minutes until soft and golden, flipping the slices and rotating pans halfway through.
Adjust Oven
Remove eggplant from the oven. Reduce the temperature to 350°F (175°C).
Make Mushroom Sauce
While eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add mushrooms and sauté until soft (about 7 minutes). Stir in garlic, salt, and oregano; cook for 2 minutes. Remove from heat and stir in the jar of marinara sauce.
Prepare Ricotta Filling
In a large bowl, mix the ricotta, 1/4 cup Parmesan, egg, salt, and pepper until combined. Stir in the dry, squeezed spinach, breaking up clumps with a fork to distribute it evenly.
Assemble
Grease a 9×13-inch baking dish.
Layer 1: Spread half of the mushroom marinara sauce on the bottom.
Layer 2: Place 4 roasted eggplant slices on top.
Layer 3: Spread all of the ricotta-spinach mixture over the eggplant.
Layer 4: Place the remaining 4 eggplant slices on top.
Layer 5: Cover with the remaining mushroom marinara sauce.
Top and Bake
Sprinkle the mozzarella and remaining 1/4 cup Parmesan over the top. Bake at 350°F for 25 to 30 minutes, until the cheese is melted and bubbling.
Rest
Let the lasagna rest for 5 to 10 minutes before slicing to allow the layers to set. Garnish with fresh herbs.
Notes
The Squeeze: Squeezing the water out of the thawed spinach is critical. Wrap it in a clean kitchen towel and wring it tightly until no more liquid comes out. If you skip this, your lasagna will be soupy.
Don’t Skip Roasting: Roasting the eggplant is essential to remove excess moisture and improve texture. Raw eggplant will result in a tough, watery dish.
Trim the Curvy Bits: To help the slices lay flat in the pan, trim off the very rounded outer edges of the eggplant before roasting.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Roasting / Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Square
- Calories: 320
- Sugar: 9g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 60mg
Keywords: eggplant lasagna, low carb lasagna, vegetarian dinner recipes, gluten free pasta alternative, roasted eggplant recipe, healthy comfort food, keto friendly lasagna
