Description

This Eggplant Lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring roasted eggplant slices layered with a savory mushroom marinara sauce, creamy ricotta-spinach mixture, and melty mozzarella and Parmesan cheeses. Baked to perfection, it’s a hearty vegetarian dish bursting with rich flavors, perfect for a comforting weeknight dinner or special occasion.

Ingredients

Eggplant and Seasoning

2 large eggplants, sliced lengthwise 3/4-inch thick (about 8 slices)
3 1/2 tablespoons extra virgin olive oil (divided)
1 1/2 teaspoons kosher salt (divided)
1/2 teaspoon ground black pepper (divided)

Mushroom Marinara Sauce

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 (roasted garlic flavor recommended)

Cheese and Spinach Mixture

1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and excess water squeezed out
1/2 cup grated Parmesan cheese, divided
1 large egg
1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
2 tablespoons chopped fresh basil (or thyme, or parsley)

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Instructions

Preheat Oven and Prepare Pans: Position racks in the upper and lower thirds of the oven and preheat to 400°F. Lightly coat two rimmed baking sheets and one 9×13-inch baking dish with nonstick spray.
Prepare Eggplant Slices: Lay eggplant slices in a single layer on the baking sheets. Trim any curved edges so slices lay flat. Brush both sides with 2 1/2 tablespoons olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Roast Eggplant: Roast eggplant for about 25 minutes, flipping slices and swapping pan positions halfway through, until soft and golden. Remove from oven and reduce temperature to 350°F.
Cook Mushroom Marinara Sauce: Heat remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Sauté mushrooms until soft, about 7 minutes. Add minced garlic, 1/2 teaspoon kosher salt, and oregano; cook another 2 minutes. Remove from heat, stir in marinara sauce, and combine well.
Prepare Ricotta Spinach Mixture: In a large bowl, mix ricotta, 1/4 cup Parmesan, egg, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until smooth. Fold in spinach, breaking it up evenly with a fork.
Assemble Lasagna: Spoon half of the mushroom marinara sauce into the baking dish, spreading evenly. Layer 4 eggplant slices on top, then spread all ricotta mixture over them. Add another 4 eggplant slices, then top with remaining mushroom marinara sauce.
Add Cheese and Bake: Sprinkle shredded mozzarella and remaining 1/4 cup Parmesan cheese evenly over the top. Bake for 25 to 30 minutes until cheese melts and lasagna is hot and bubbly.
Serve: Remove from oven, sprinkle with fresh chopped basil, thyme, or parsley. Let rest 5 to 10 minutes before serving to allow flavors to meld.

Notes

Trim curved edges of eggplant slices to ensure they lay flat for even roasting and layering.
Be sure to squeeze excess water from thawed spinach to avoid watery lasagna layers.
Allow the lasagna to rest after baking for easier slicing and better flavor absorption.
This recipe can be adapted using gluten-free marinara sauce for gluten-free diets.
Use fresh herbs like basil, thyme, or parsley according to your taste preference.
To reduce sodium, use low-sodium marinara sauce and adjust salt amounts accordingly.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Baking
Cuisine: Italian