Description
This hearty Eggplant Lasagna swaps traditional pasta for tender roasted eggplant slices, layered with creamy ricotta-spinach filling, savory mushroom marinara sauce, and melted mozzarella. It’s a satisfying low-carb, vegetarian dinner that’s perfect for meal prep and guaranteed to please everyone at the table.
Ingredients
For the Roasted Eggplant:
- 2 large eggplants, sliced lengthwise ¾-inch thick (about 8 slices)
- 3½ tablespoons extra virgin olive oil, divided
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
For the Mushroom Marinara Sauce:
- 16 ounces sliced cremini (baby bella) mushrooms
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 (24-ounce) can prepared marinara-style pasta sauce (roasted garlic flavor recommended)
For the Ricotta Cheese Layer:
- 1 (15-ounce) container part-skim ricotta cheese
- 1 (10-ounce) package frozen chopped spinach, thawed with excess water squeezed out
- ½ cup grated Parmesan, divided
- 1 large egg
For Topping:
- 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
- 2 tablespoons chopped fresh basil, thyme, or parsley
Instructions
Position racks in the upper and lower thirds of your oven and preheat to 400°F. Lightly coat 2 rimmed baking sheets with nonstick spray. Also coat a 9×13-inch baking dish with nonstick spray and set it aside for later. Getting everything ready now makes the assembly SO much smoother!
Arrange your sliced eggplant in a single layer on the 2 sheet pans. Here’s a little trick: if some of those end slices are really curved, trim off the outermost curvy portion so they lay mostly flat. This helps them roast evenly and makes layering easier later.
Brush 2½ tablespoons of the olive oil over BOTH sides of all the eggplant slices. Don’t skip this step—the oil helps them get golden and delicious! Sprinkle ½ teaspoon kosher salt and ¼ teaspoon pepper over the top.
Roast the eggplant until it’s soft and golden, about 25 minutes. Halfway through (around 12-13 minutes), flip all the slices over and swap the pans’ positions (top to bottom, bottom to top) so everything cooks evenly. When they’re done, remove from the oven and reduce the temperature to 350°F.
While the eggplant is roasting, heat the remaining ½ tablespoon oil in a large skillet over medium heat. Add those beautiful sliced mushrooms and sauté until they’re soft and have released their moisture, about 7 minutes. They’ll shrink down quite a bit—that’s perfect!
Add the minced garlic, ½ teaspoon kosher salt, and oregano to the mushrooms. Cook for another 2 minutes until your kitchen smells absolutely divine. The garlic should be fragrant but not browned.
Remove the skillet from heat, add the marinara pasta sauce, and stir everything together until well combined. Set this aside while you make the ricotta mixture.
In a large bowl, combine the ricotta, ¼ cup Parmesan, egg, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Mix well until smooth and evenly combined—no lumps!
Stir in that well-squeezed spinach, using a fork to break it up and distribute it as evenly as possible. Really make sure you’ve squeezed out all the excess water from the spinach, or your lasagna might get watery. I usually squeeze it in a clean kitchen towel—works like a charm!
Now for the fun part! Spoon HALF of the mushroom marinara sauce onto the bottom of your prepared 9×13-inch baking dish. Spread it into an even layer—this prevents sticking and gives you sauce in every bite.
Lay 4 eggplant slices on top of the sauce. It’s okay if they overlap slightly or if you need to cut one to fit—lasagna is forgiving!
Spread ALL of the ricotta mixture over the eggplant layer. Use a spatula or the back of a spoon to spread it evenly from edge to edge. This thick, creamy layer is what makes this lasagna so satisfying!
Layer on the remaining 4 slices of eggplant, then spread the rest of the mushroom marinara sauce over the top.
Sprinkle the mozzarella and remaining ¼ cup Parmesan evenly over everything. Don’t be shy—that golden, bubbly cheese top is one of the best parts!
Bake for 25 to 30 minutes at 350°F, until the cheese is melted and the lasagna is hot and bubbly around the edges. You’ll see those gorgeous bubbles coming up around the sides—that’s when you know it’s ready!
Remove from the oven and sprinkle with fresh herbs. Now here’s the hardest part—let it rest for 5 to 10 minutes before serving. I know it’s tempting to dig in immediately, but this resting time lets the layers set so you get beautiful, clean slices instead of a saucy mess!
Notes
- Don’t peel the eggplant! The skin softens beautifully when roasted and adds nice color. Plus, it saves you time and effort.
- Use roasted garlic marinara if you can find it—it adds amazing depth of flavor without any extra work.
- Squeeze that spinach HARD. Seriously, you’d be amazed how much water is in there. I wrap it in a clean kitchen towel and twist it over the sink like I’m wringing out a wet cloth.
- Let your eggplant cool slightly before layering. This makes handling easier and prevents the ricotta from getting too warm and runny.
- For cleaner slices, use a sharp serrated knife and wipe it clean between cuts.
- Common mistake to avoid: Don’t slice your eggplant too thin (under ½ inch) or it’ll fall apart. ¾-inch is the sweet spot!
- Prep Time: 25 minutes
- Cook Time: 50 minutes (25 min roasting + 25 min baking)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American