Eggplant Lasagna Recipe

Try to tell me that August signals summer’s wind down. I’ll stick my fingers into my ears, squeeze my eyes shut tight, and cry “LA LA LA!!” at a volume loud enough to rival the most determined toddler. Here to remind us (in a more mature, healthy way I might add) that summer ain’t over yet: a recipe for Eggplant Lasagna!

This low carb lasagna recipe swaps the usual noodles for planks of thinly sliced, roasted eggplant. Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe!

In between the eggplant slices is a luscious, creamy mix of ricotta, spinach, Parmesan, and mushrooms. It’s a vegetarian lasagna that is hearty, filling, and comforting, just as any good lasagna recipe should be.

The comfort-factor will also be a plus for those of you who may not share my summer fervor and are eagerly awaiting the arrival of the f-word (ahem, FALL).

Like my Zucchini Lasagna, this Eggplant Lasagna makes excellent use of summer’s bounty, while carrying notes of the tuck-in type of cozy dinners that are soon (enough) to come.

My first experience using vegetables in place of noodles was in the creation of this Crock Pot Low Carb Lasagna. (If you’d like to make a crockpot eggplant lasagna, you can use that exact recipe, omitting the zucchini and using extra eggplant instead.)

Today’s delish Eggplant Lasagna recipe has similar healthy-veggie-meets-comforting-Italian-vibes but is quicker to make and roasts in your oven.

Eggplant Lasagna

A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won’t miss the pasta!

Prep: 20min

Total: 90min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 224 kcal, Carbohydrate 14 g, Protein 12 g, Fat 15 g, Saturated Fat 5 g, Cholesterol 47 mg, Fiber 5 g, Sugar 7 g

Ingredients:

• 2 large eggplants (sliced lengthwise 3/4-inch thick (about 8 slices))
• 3 1/2 tablespoons extra virgin olive oil (divided)
• 1 ½ teaspoons kosher salt (divided)
• ½ teaspoon black pepper (divided)
• 16 ounces sliced cremini (baby bella) mushrooms
• 3 cloves garlic (minced)
• 1/2 teaspoon dried oregano
• 1 (24-ounce) can prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)
• 1 (15-ounce) container part-skim ricotta cheese
• 1 (10 ounce) package frozen chopped spinach (thawed with excess water squeezed out)
• 1/2 cup grated Parmesan (divided)
• 1 large egg
• 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
• 2 tablespoons chopped fresh basil (thyme, or parsley)

Instruction:

1. 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.
2. Arrange sliced eggplant in a single layer on the 2 sheet pans—if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
3. 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.
4. Meanwhile, in a large skillet heat the remaining 1/2 tablespoon 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.
5. 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.
6. 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 with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

Eggplant Lasagna Recipe

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Prep: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, Saturated Fat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, servingSize 1 serving

Ingredients:

• 2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
• Extra virgin olive oil
• Kosher salt
• 1 large egg
• 1 15-oz tub part-skim ricotta cheese
• 1 ½ cup park-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 your liking
• 2 cups prepared pasta sauce of choice

Instruction:

1. Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don’t have the time, this step can be optional).
2. Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
3. Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
4. While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
5. Remove the eggplant from the oven. Lower the heat to 375 degrees F.
6. Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
7. Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
8. Let the lasagna rest for 10 minutes before cutting and serving.

Eggplant Lasagna

This eggplant lasagna from Delish.com is cheesy and completely meat free.

Prep: 25min

Total: 1h40min

Yield: 4

Ingredients:

• 2 medium eggplants, about 6″ to 8″ long
• kosher salt
• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion
• 2 tsp. dried oregano
• Freshly ground black pepper
• 1 25-oz. jar marinara
• 16 oz. whole milk ricotta
• 1/2 c. freshly grated Parmesan
• 1 large egg
• 1/4 c. chopped fresh parsley, plus more for garnish
• 4 c. shredded mozzarella

Instruction:

1. Preheat oven to 400°.
2. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel.
3. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
4. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
5. In a 9″-x-13″ casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles”, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
6. Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.

Eggplant Lasagna – Low Carb, Gluten-Free Comfort Food without the Pasta!

FAQ

Why is my eggplant lasagna watery?

How do you cut eggplant for lasagna?

How do you keep veggie lasagna from getting soggy?