Description
This Eggplant Lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring roasted eggplant slices layered with a creamy ricotta and spinach filling, flavorful herbs, and melty mozzarella and Parmesan cheeses. The eggplant is roasted to tender perfection before being assembled and baked in a savory pasta sauce, resulting in a comforting and satisfying vegetarian dish perfect for any occasion.
Ingredients
Scale
Eggplant Layer
- 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
- Extra virgin olive oil (for brushing and baking sheet)
- Kosher salt (for seasoning)
Ricotta Filling
- 1 large egg
- 1 15-oz tub part-skim ricotta cheese
- 1 ½ cup part-skim mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 10 oz frozen spinach, thawed and fully dried (wring out all the water)
- 1 cup packed chopped fresh parsley
- ½ cup packed chopped fresh basil (⅔ ounce)
- Black pepper to taste
- Small pinch of kosher salt
Others
- 2 cups prepared pasta sauce of choice
Instructions
- Season Eggplant: Season the eggplant slices on both sides with kosher salt and let them sit for 20 to 30 minutes to draw out moisture and bitterness. This step is optional if you’re short on time.
- Preheat Oven: Preheat your oven to 400°F and position a rack in the middle.
- Roast Eggplant: Wipe the eggplant slices thoroughly with a paper towel to remove excess salt and moisture. Arrange them on a lightly oiled baking sheet, brush the tops lightly with extra virgin olive oil, and roast in the oven for about 15 to 20 minutes until soft and pliable.
- Prepare Ricotta Filling: While the eggplant roasts, beat the egg in a bowl. Add the ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, minced garlic, dried oregano, thawed and well-drained spinach, chopped parsley, chopped basil, salt, and black pepper. Mix thoroughly to combine all ingredients well.
- Lower Oven Temperature: Remove the roasted eggplant from the oven and reduce the oven heat to 375°F.
- Assemble Lasagna: In a 9 x 13-inch baking dish, spread about ½ cup of pasta sauce evenly. Layer 4 to 6 eggplant slices (they can overlap). Spread half of the ricotta filling over the eggplant, then add a thin layer of pasta sauce. Repeat the layering process, finishing with a final layer of sauce. Top with the remaining ½ cup mozzarella cheese and ¼ cup Parmesan cheese.
- Bake Covered: Cover the dish tightly with foil and bake for 15 to 20 minutes.
- Bake Uncovered: Carefully remove the foil and bake uncovered for an additional 10 to 20 minutes, or until the cheese is melted and the edges are golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before cutting and serving to allow it to set properly.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture but can be skipped if short on time.
- Ensure the spinach is thoroughly drained to prevent excess water in the lasagna.
- Use part-skim cheese to keep the dish lighter but full-fat options can be substituted for creamier results.
- The lasagna can be reheated well and may benefit from resting overnight for flavors to meld.
- Feel free to use your favorite pasta sauce type—classic marinara or a chunky tomato basil sauce both work well.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Lasagna, Vegetarian Lasagna, Low Carb Lasagna, Italian Vegetarian Recipe, Roasted Eggplant, Spinach Ricotta Lasagna
