If you need a low-carb dinner that’s still satisfying and filling, then you need this eggplant lasagna recipe! Perfectly cheesy and saucy with layers of roasted eggplant slices, the whole family will love this dish. This vegetarian eggplant lasagna is a delicious twist on a classic.
This low-carb lasagna with roasted eggplant recipe has all the flavors of a classic lasagna that you know and love but is filled with healthy goodness. It’s still hearty, filling, and comforting, and you won’t even miss the noodles! Got extra eggplants and want another eggplant-filled recipe? Try my eggplant parmesan recipe.
Key Ingredients You Need
- Eggplant — This vegetable is also known as aubergine. When at the store, make sure you purchase ripe eggplants as unripe eggplants will taste bitter. To check for ripeness, push your finger into the vegetable; the eggplant is ready if your finger leaves an imprint. They should also be firm with smooth, shiny skin.
- Cheeses — There’s no such thing as too much cheese in a dish! This eggplant lasagna has ricotta cheese, mozzarella cheese, and parmesan cheese. The ricotta is for the creamy, delicious filling, whereas the mozzarella gets nice and melty, binding it all together. The parmesan cheese provides a tangy and salty flavor that brings them all together.
- Marinara sauce — If you have time, try making my homemade marinara sauce. If you don’t, a jar from the store is perfectly fine.
How to Make Eggplant Lasagna
Step 1: Cut the eggplant lengthwise into ¾” slices. Brush them with oil and season with salt and pepper. Roast the eggplant for 25 to 30 minutes, flipping the slices over halfway through the cooking time.
Step 2: Saute the garlic and spinach and set them aside. In a large mixing bowl, add the ricotta, ¼ cup of parmesan cheese, ½ cup mozzarella cheese, and egg. Mix until everything is well combined. Add in the spinach and continue to mix until combined.
Step 3: In a 9 x 13 baking dish, add enough marinara sauce to cover the bottom. Add the eggplant slices to the bottom of the dish. Then, add ½ of the ricotta mixture.
Step 4: Next, add the marinara sauce on top of the ricotta mixture.
Step 5: Repeat with another layer of eggplant slices, the remaining ricotta mixture, and finally, the sauce. Add the remaining ¼ cup of parmesan cheese and ½ cup of mozzarella cheese on top.
Step 6: Cover the baking dish with foil, making sure to tent it in the middle so that the cheese does not touch the foil, and bake for 20 minutes. Let rest for 5 minutes and garnish with parsley.
Tips For This Recipe
- You need to roast the eggplants on high heat before layering them. This keeps the eggplants from soggy or watery when baked with the filling. Roasting the eggplant slices beforehand cooks out excess moisture and caramelizes the eggplant.
- If you want this to have a bit of heat, add some red pepper flakes into the marinara sauce before adding them to the baking dish.
- Feel free to add more vegetables to the eggplant lasagna. Saute mushrooms, squash, kale, leek, or bell peppers alongside the spinach and combine them with the ricotta.
- You can swap in dried basil, thyme, or Italian seasoning if you do not have dried oregano.
- Don’t skip letting the lasagna rest. It’ll allow the cheese to firm up so it’ll be less messy when cut.
Frequently Asked Questions
There’s no need to peel the eggplants before slicing and roasting them. The skin helps the eggplant slices keep their shape better once roasted.
You can prepare components of this eggplant lasagna ahead of time to make this easier to make on busy weeknights. You can slice and roast the eggplant ahead of time. Transfer the eggplant slices to an airtight container once they’ve cooled and stored in the fridge for up to 3 days. You can make the marinara sauce ahead of time as well. It’ll last 3 to 5 days in the refrigerator in an airtight container. Finally, you can prepare the ricotta filling a day ahead of time. Again, store it in an airtight container in the fridge.
Store leftovers in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat in the oven or the microwave.
I do not recommend freezing this recipe. The eggplant can become too watery when frozen and thawed. Without traditional pasta noodles, it’s difficult for the eggplant lasagna to hold its shape once thawed.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Eggplant Lasagna Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Eggplant Lasagna
Ingredients
- 2 large eggplants
- extra virgin olive oil
- 1 tsp salt divided
- 1 tsp black pepper divided
- 3 cloves garlic minced
- ½ tsp dried oregano
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 10 oz spinach chopped
- ½ cup grated parmesan divided
- 1 egg
- 1 cup mozzarella cheese
Optional garnish
- chopped fresh parsley
Instructions
- Preheat oven to 400 F. Line two baking sheets with parchment paper. Set aside.
- Cut the eggplant lengthwise into ¾” slices. Brush them with oil and season with salt and pepper.
- Roast the eggplant for 25 to 30 minutes or until golden, flipping the slices over halfway through the cooking time. When the eggplant has finished cooking lower the heat of the oven to 350 F.
- In a large pan over medium heat, add oil and saute garlic until fragrant. Add the spinach and cook until slightly wilted. You might need to do this in batches. Remove spinach from pan once wilted and place on a paper towel lined plate to absorb excess moisture.
- In a large mixing bowl, add the ricotta, ¼ cup of parmesan cheese, ½ cup mozzarella cheese, and egg. Mix until everything is well combined. Add in the spinach and continue to mix until combined.
- In a 9 x 13 baking dish add enough marinara sauce to cover the bottom. Add the eggplant slices to the bottom of the dish and then add ½ of the ricotta mixture. Next add the marinara sauce. Repeat with another layer of eggplant slices, then the remaining ricotta mixture, and finally with sauce. On the final layer of sauce add the remaining ¼ cup of parmesan cheese and the remaining ½ cup of mozzarella cheese.
- Cover the baking dish with foil, making sure to tent it in the middle so that the cheese does not touch the foil.
- Bake for 20 minutes until the cheese has fully melted. Optional: remove the foil and broil for an additional 2 minutes to brown the cheese.
- Let rest for 5 minutes and garnish with parsley.
Video
Notes
- You need to roast the eggplants on high heat before layering them. This keeps the eggplants from soggy or watery when baked with the filling. Roasting the eggplant slices beforehand cooks out excess moisture and caramelizes the eggplant.
- If you want this to have a bit of heat, add some red pepper flakes into the marinara sauce before adding them to the baking dish.
- Feel free to add more vegetables to the eggplant lasagna. Saute mushrooms, squash, kale, leek, or bell peppers alongside the spinach and combine them with the ricotta.
- You can swap in dried basil, thyme, or Italian seasoning if you do not have dried oregano.
- Don’t skip letting the lasagna rest. It’ll allow the cheese to firm up so it’ll be less messy when cut.
Sooooo delicious and flavorful!! Love all your recipes!
Thank you Sally!