Description
This cheesy, satisfying Eggplant Lasagna is a low-carb, gluten-free alternative to traditional lasagna—layered with roasted eggplant, savory mushrooms, creamy ricotta, and rich marinara. It’s the perfect veggie-forward dinner for weeknights or meal prep, bursting with flavor in every bite.
Ingredients
2 large eggplants, sliced lengthwise into ¾-inch planks
3½ tablespoons extra virgin olive oil, divided
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
16 oz sliced cremini mushrooms
3 cloves garlic, minced
½ teaspoon dried oregano
24 oz marinara pasta sauce
15 oz part-skim ricotta cheese
10 oz frozen chopped spinach, thawed and drained
½ cup grated Parmesan cheese, divided
1 large egg
1 cup shredded part-skim mozzarella or mozzarella-provolone blend
2 tablespoons fresh chopped basil, thyme, or parsley
Instructions
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Prep & roast eggplant: Preheat your oven to 400 °F. Line two rimmed baking sheets with non‑stick spray. Lay the eggplant slices in a single, even layer. Brush both sides with 2½ tablespoons of olive oil, then season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Roast until soft and golden, about 25 minutes—flipping and rotating pans halfway.
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Cook mushrooms & sauce: Lower oven to 350 °F. Heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Sauté mushrooms until tender (~7 minutes), then add garlic, ½ teaspoon salt, and oregano; cook 2 more minutes. Remove from heat and stir in the marinara sauce.
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Prepare ricotta layer: For the ricotta filling, stir together the ricotta cheese, egg, ¼ cup of Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a mixing bowl. Fold in the spinach and mix well.
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Assemble lasagna: Spread half of the mushroom-marinara on the bottom of a greased 9×13-inch baking dish. Place 4 slices of roasted eggplant over the sauce layer, then spread the entire ricotta mixture evenly on top. Add the remaining 4 slices of eggplant and top with the rest of the sauce.
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Top with cheese: Finish by sprinkling the shredded mozzarella and the remaining ¼ cup of Parmesan cheese over the top.
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Bake: Bake for 25 to 30 minutes, or until the cheese is melted and bubbling.
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Garnish and rest: Sprinkle with freshly chopped herbs and allow the lasagna to rest for 5 to 10 minutes before slicing and serving.
Notes
Store leftovers in the fridge for up to 4 days. Reheat gently in the oven or microwave. Not freezer-friendly due to the high water content of eggplant. You can prep the components a day ahead and assemble before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice (of 6 total)
- Calories: 224
- Sugar: 7g
- Carbohydrates: 14g
- Protein: 12g