Description

This Eggplant Lasagna is a delicious, low-carb alternative to traditional pasta lasagna, featuring layers of tender roasted eggplant, a creamy ricotta-spinach mixture, savory sautéed mushrooms in marinara sauce, and a cheesy golden topping. Perfectly baked to bubbly perfection and garnished with fresh basil, this comforting dish serves eight and is ideal for those looking for a hearty vegetarian meal.

Ingredients

Vegetables and Herbs

2 pounds eggplants (about 3 medium), sliced lengthwise into ½ inch slices
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 10-ounce package frozen chopped spinach, thawed and excess moisture squeezed out
Fresh basil, for garnish

Dairy & Eggs

1 15-ounce container ricotta cheese
1 egg
1 ½ cups shredded mozzarella cheese, divided
¾ cup shredded parmesan cheese, divided

Pantry

3 tablespoons olive oil, divided
2 cups marinara sauce
1 ½ teaspoons kosher salt
1 teaspoon dried oregano
½ teaspoon ground black pepper

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Instructions

Preheat and Prepare Equipment: Preheat your oven to 400°F (200°C) or 180°C for a fan oven. Line two large rimmed baking sheets with parchment paper to prevent sticking and prepare a 9×13-inch (approx 23×33 cm) casserole dish for later assembly.
Prepare and Bake Eggplant: Arrange the eggplant slices on the baking sheets in a single layer. Brush both sides with 2 tablespoons of olive oil and sprinkle them evenly with 1 tablespoon of kosher salt. Bake for 15 minutes, flipping the slices halfway through, until the eggplant is tender. After baking, remove the eggplant from the oven and reduce the oven temperature to 375°F (190°C) or 170°C for a fan oven in preparation for baking the assembled lasagna.
Make Ricotta-Spinach Mixture: In a large bowl, thoroughly combine the ricotta cheese, squeezed chopped spinach, egg, ½ cup of shredded mozzarella cheese, ¼ cup shredded parmesan cheese, dried oregano, and ground black pepper. Mix until all ingredients are evenly incorporated and set aside for layering.
Sauté Mushrooms and Prepare Marinara: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté them until tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Stir in the marinara sauce, mixing well to combine, then remove from heat.
Assemble Lasagna: Spread a small amount of the mushroom marinara sauce on the bottom of the prepared casserole dish. Layer half of the baked eggplant slices over the sauce, followed by half of the ricotta-spinach mixture, and then half of the remaining marinara mushroom sauce. Repeat these layers with the remaining eggplant, ricotta mixture, and marinara sauce to build the lasagna.
Top with Cheese and Bake: Evenly sprinkle the remaining shredded mozzarella cheese and parmesan cheese over the top layer of the lasagna. Bake the assembled dish in the oven at 375°F (190°C) for 30 minutes or until the lasagna is hot, bubbly, and the cheese on top is fully melted and golden brown.
Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to help it set and make slicing easier. Garnish with fresh basil leaves, cut into portions, and serve warm for a satisfying meal.

Notes

For best texture, make sure to squeeze excess moisture out of the thawed spinach before mixing.
Eggplant slices can be salted and left to rest before baking to draw out bitterness if desired, then patted dry.
If preferred, you can substitute fresh spinach for frozen, adjusting quantity and moisture accordingly.
This recipe can be made ahead up to assembly, then refrigerated before baking.
Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven.
For a vegan version, substitute ricotta and cheeses with plant-based alternatives and use a flax egg or other egg replacer.