Name: No-Noodle Eggplant Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 3 medium eggplants; 1 tsp salt; 2 Tbsp olive oil (30 mL); 1 Tbsp olive oil (15 mL) for sauce; 3 cups diced mushrooms (225 g); 6 cloves garlic, minced; 1 jar marinara sauce (24 oz / 680 g); 2 Tbsp sliced fresh basil; 1/2 tsp salt; Pinch of crushed red pepper; 1 package ricotta cheese (15 oz / 425 g); 2 cups shredded mozzarella cheese, divided (200 g); 1 cup shredded parmesan cheese, divided (100 g); 1 package frozen spinach, thawed and drained (10 oz / 283 g); 1 large egg; 1/2 tsp oregano; 1/4 tsp salt

Description

This No-Noodle Eggplant Lasagna is a hearty, low-carb twist on the Italian classic. Tender roasted eggplant layers replace noodles, with creamy ricotta-spinach filling, savory mushroom marinara, and gooey melted cheese in every bite.

Ingredients

Scale

3 medium eggplants
1 tsp salt
2 Tbsp olive oil (30 mL)
1 Tbsp olive oil (15 mL) for sauce
3 cups diced mushrooms (225 g)
6 cloves garlic, minced
1 jar marinara sauce (24 oz / 680 g)
2 Tbsp sliced fresh basil
1/2 tsp salt
Pinch of crushed red pepper
1 package ricotta cheese (15 oz / 425 g)
2 cups shredded mozzarella cheese, divided (200 g)
1 cup shredded parmesan cheese, divided (100 g)
1 package frozen spinach, thawed and drained (10 oz / 283 g)
1 large egg
1/2 tsp oregano
1/4 tsp salt

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Instructions

Preheat oven to 400°F (200°C). Slice eggplants lengthwise into thin planks and sprinkle with 1 tsp salt. Let sit for 15 minutes, then pat dry.
Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 20 minutes until soft and golden.
Meanwhile, heat 1 Tbsp olive oil in a skillet. Add diced mushrooms and garlic, cooking 5–7 minutes until tender. Stir in marinara sauce, basil, 1/2 tsp salt, and crushed red pepper. Simmer 5 minutes.
In a bowl, combine ricotta, spinach, egg, 1 cup mozzarella, 1/2 cup parmesan, oregano, and 1/4 tsp salt. Mix well.
To assemble, spread 1/3 of the sauce in a 9×13-inch baking dish. Add a layer of roasted eggplant, half the ricotta mixture, and repeat. Finish with remaining sauce, mozzarella, and parmesan.
Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 15 minutes more until bubbly and golden.
Let rest for 10–15 minutes before slicing. Garnish with fresh basil if desired.

Notes

Roast the eggplant to prevent sogginess.
Drain and squeeze spinach well for a creamy texture.
Use a thick marinara for best layering.
Let the lasagna rest before cutting for cleaner slices.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 6g
Sodium: 620mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 22g
Cholesterol: 85mg