Description
This Eggplant Lasagna recipe is a delicious twist on traditional lasagna, using roasted eggplant slices in place of pasta sheets. Layers of flavorful spinach filling, creamy ricotta mixture, and marinara sauce create a hearty and satisfying dish that’s perfect for a cozy dinner.
Ingredients
Units
Scale
Eggplant:
- 3 large eggplants (about 3 lbs)
- 1 teaspoon salt
- 2 tablespoons olive oil, spray olive oil, or ghee
Spinach Filling:
- 1 tablespoon olive oil
- 1 onion, diced
- 4-8 garlic cloves, rough chopped
- 6 ounces baby spinach
- Salt and pepper to taste (1/4 teaspoon each)
- 1/4 teaspoon red pepper flakes (optional)
Ricotta Mixture:
- 16-ounce tub of whole milk ricotta (or sub tofu ricotta)
- 1 large egg
- 1/4 cup chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
Other Ingredients:
- 24-ounce jar marinara sauce
- 8 no-boil lasagna noodles (or sub gluten-free lasagna noodles)
- 1-1 1/2 cups grated mozzarella or vegan cheese
- 1/4-1/3 cup pecorino or parmigiano cheese
- 1/4-1/2 teaspoon chili flakes (optional)
- Ingredients for Arugula Almond Pesto
Instructions
- Preheat oven to 400 F – Slice and roast eggplant.
- Make Spinach Filling: Saute onion, garlic, and spinach.
- Prepare Ricotta Mixture: Whisk together ricotta, egg, basil, nutmeg, and salt.
- Assemble: Layer ingredients in a baking dish.
- Bake: Cover and bake, then uncover until golden and bubbling.
- Make Arugula Pesto: Blend all pesto ingredients in a food processor.
- Serve: Let lasagna rest before serving, garnish with Arugula Pesto.
Notes
- For a low-carb version, skip lasagna sheets and use extra eggplant.
- To make it vegan, use Tofu Ricotta and vegan cheese.
- If using sugar-free marinara, add a touch of maple syrup for balance.
- Reheat leftovers in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 65mg
