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