When you crave the warm, bubbly comfort of lasagna but want something lighter and carb-conscious, this rustic eggplant and spinach lasagna bake is exactly what kitchen dreams are made of. As the oven warms the house, the aroma of garlic, herby tomato sauce, and melting cheese drifts through — promising cozy forks of gooey goodness. Tender, golden-roasted eggplant slices act as “noodles,” layered with vibrant spinach-ricotta filling, rich tomato-meat sauce (or veggie sauce if you prefer), and pockets of mozzarella that stretch with every bite. It’s like traditional lasagna sneaked into a low-carb disguise — comforting, hearty, and guilt-free.
Recipe Info
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: ~70 minutes
- Servings: 6
- Cuisine: Italian-inspired / Low-Carb
- Course: Main Course / Casserole
Ingredients
For the Roasted Eggplant “Noodles”:
- 2 medium eggplants (about 24 oz total), sliced lengthwise into ~½-inch thick slices
- 2 tbsp extra-virgin olive oil
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
For the Sauce:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 lb lean ground meat (beef or turkey) — or substitute with 2 cups cooked lentils for a vegetarian version
- 1 tsp dried Italian herb mix (oregano, basil, thyme)
- ½ tsp chili flakes (optional, for a gentle kick)
- 2 cups crushed tomato sauce (homemade or store-bought)
- ½ cup water or low-sodium broth
- Salt and pepper to taste
For the Spinach Ricotta Filling:
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach (or thawed, drained frozen spinach)
- ½ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ tsp nutmeg (optional — adds warmth)
- Salt and pepper to taste
For the Cheese Topping:
- 1 ½ cups shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan (for extra crusty top)
Optional Garnish:
- Fresh chopped basil or parsley
- A drizzle of extra-virgin olive oil
- Red pepper flakes
Instructions
- Preheat & roast eggplant: Preheat oven to 400 °F (200 °C). Brush both sides of the eggplant slices with olive oil and season lightly with salt and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast 20–25 minutes (flipping halfway) until tender and lightly golden. Remove and set aside. The roasted eggplant should be soft yet hold its shape.
- Prepare the sauce: While eggplant roasts, heat olive oil in a large skillet over medium heat. Add onions and cook 4–5 minutes until translucent and soft. Add garlic and sauté 30 seconds until aromatic. Add ground meat (or lentils), season with salt, pepper, Italian herbs, and chili flakes if using. Brown the meat, breaking it apart as it cooks. Once browned, stir in crushed tomato sauce and water/broth. Bring to a simmer, reduce heat to low, and let cook gently for 10–12 minutes until slightly thickened. Taste and adjust seasonings.
- Mix ricotta-spinach filling: In a bowl, combine ricotta, chopped spinach, Parmesan, beaten egg, nutmeg (if using), salt and pepper. Stir until smooth and evenly blended.
- Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer (about ½ cup) of the tomato-meat sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce, overlapping slightly. Spoon half of the spinach-ricotta filling over the eggplant, smoothing gently. Pour about one-third of the remaining sauce over the cheese layer. Repeat: eggplant, ricotta filling (remaining), sauce. Finish with a final layer of eggplant if space allows, then sprinkle mozzarella and Parmesan evenly on top.
- Bake: Cover with foil and bake at 375 °F (190 °C) for 25 minutes. Remove foil and bake an additional 15–20 minutes, or until cheese is melted, bubbling, and the top turns golden brown.
- Rest & serve: Let the lasagna rest 10 minutes before slicing — this helps the layers set and makes cutting neat. Garnish with fresh basil or parsley, a drizzle of olive oil, and red pepper flakes if desired. Serve warm.
💡 Tips & Variations
- Meat-free version: Replace ground meat with cooked lentils or sautéed mushrooms + bell peppers for a vegetarian lasagna that’s still hearty and protein-rich.
- Extra veggie boost: Add thin slices of zucchini or sautéed spinach to the layering for added fiber and color.
- Make-ahead friendly: Assemble the dish a day ahead, cover and refrigerate; bake when ready to serve — flavors deepen overnight.
- Nut-free and lighter option: Use part-skim ricotta and reduce cheese topping; add a sprinkle of nutritional yeast for cheesy flavor with less fat.
- Gluten-free & keto-friendly tweaks: Stick with lean meat, full-fat cheeses, and avoid breadcrumbs — remains low-carb and satisfying.
🍽️ Approximate Nutrition
- Calories: ~ 390 kcal
- Protein: ~ 28 g
- Carbohydrates: ~ 9 g
- Fat: ~ 22 g
- Fiber: ~ 4 g
- Sugar: ~ 5 g
- Sodium: ~ 620 mg (varies with sauce/seasoning)
Ingredients
Method
- Preheat & roast eggplant: Preheat oven to 400 °F (200 °C). Brush both sides of the eggplant slices with olive oil and season lightly with salt and pepper. Arrange in a single layer on a parchment-lined baking sheet and roast 20–25 minutes (flipping halfway) until tender and lightly golden. Remove and set aside. The roasted eggplant should be soft yet hold its shape.
- Prepare the sauce: While eggplant roasts, heat olive oil in a large skillet over medium heat. Add onions and cook 4–5 minutes until translucent and soft. Add garlic and sauté 30 seconds until aromatic. Add ground meat (or lentils), season with salt, pepper, Italian herbs, and chili flakes if using. Brown the meat, breaking it apart as it cooks. Once browned, stir in crushed tomato sauce and water/broth. Bring to a simmer, reduce heat to low, and let cook gently for 10–12 minutes until slightly thickened. Taste and adjust seasonings.
- Mix ricotta-spinach filling: In a bowl, combine ricotta, chopped spinach, Parmesan, beaten egg, nutmeg (if using), salt and pepper. Stir until smooth and evenly blended.
- Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer (about ½ cup) of the tomato-meat sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce, overlapping slightly. Spoon half of the spinach-ricotta filling over the eggplant, smoothing gently. Pour about one-third of the remaining sauce over the cheese layer. Repeat: eggplant, ricotta filling (remaining), sauce. Finish with a final layer of eggplant if space allows, then sprinkle mozzarella and Parmesan evenly on top.
- Bake: Cover with foil and bake at 375 °F (190 °C) for 25 minutes. Remove foil and bake an additional 15–20 minutes, or until cheese is melted, bubbling, and the top turns golden brown.
- Rest & serve: Let the lasagna rest 10 minutes before slicing — this helps the layers set and makes cutting neat. Garnish with fresh basil or parsley, a drizzle of olive oil, and red pepper flakes if desired. Serve warm.
Notes
- Protein: ~ 28 g
- Carbohydrates: ~ 9 g
- Fat: ~ 22 g
- Fiber: ~ 4 g
- Sugar: ~ 5 g
- Sodium: ~ 620 mg (varies with sauce/seasoning)
FAQs
1: Can I make this lasagna ahead of time?
Yes — you can assemble the lasagna the night before, cover and refrigerate. When ready to eat, bake as directed. It also reheats well for leftovers.
2: How should I store leftovers?
Cool to room temperature, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven (covered) at 350 °F (175 °C) until heated through.
3: Is there a way to make this dairy-free or lower in fat?
Yes — substitute ricotta with dairy-free cottage or blended tofu, use part-skim mozzarella (or skip cheese topping), and reduce overall cheese — you’ll still get a flavorful lasagna with fewer fats.
4: How to avoid soggy eggplant layers?
Make sure to roast eggplant until lightly golden and let any excess moisture evaporate. Patting slices dry after roasting helps. Also avoid layering sauce too thick — a thin base layer and controlled sauce amounts keep the texture balanced.
