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low-carb eggplant and spinach lasagna
Jemero Carter

Eggplant & Spinach Lasagna Bake

Eggplant & Spinach Lasagna Bake
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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)