Introduction
Looking for a delicious, meat-free alternative to traditional lasagna? This Eggplant and Spinach Lasagna is a game-changer that’ll satisfy even the most dedicated carnivores. I’ve perfected this recipe to create layers of tender eggplant, vibrant spinach, and creamy ricotta cheese, all wrapped in a flavorful tomato sauce. It’s a healthier twist on the classic Italian dish that doesn’t compromise on taste or comfort-food satisfaction.
Ingredients
- 2 large eggplants, sliced lengthwise (1/4-inch thick)
- 16 oz fresh spinach
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 24 oz marinara sauce
- 2 large eggs
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Ingredient Note: For a lighter version, use part-skim ricotta and mozzarella. Can’t find fresh spinach? Frozen works too – just make sure to thoroughly drain it first.
Instructions
- Preheat your oven to 375°F (190°C). Salt the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
- Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until tender. This step prevents the lasagna from becoming watery.
- While the eggplant cooks, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Set aside to cool.
- In a bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, basil, oregano, salt, and pepper. Fold in the cooled spinach mixture.
- Spread 1/2 cup marinara sauce in a 9×13 baking dish. Layer eggplant slices to cover the bottom.
- Spread half the ricotta-spinach mixture over the eggplant, followed by marinara sauce. Repeat layers.
- Top with remaining eggplant, marinara, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until golden and bubbly.
Cook Time and Serving Size
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8
Recipe Notes
- Let the lasagna rest for 15-20 minutes before serving – this makes it easier to cut and serve.
- To prevent a watery lasagna, don’t skip the step of pre-roasting the eggplant.
- Make ahead tip: Assemble the lasagna up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- For extra flavor, try adding a layer of sautéed mushrooms or roasted red peppers.
Eggplant and Spinach Lasagna
A delicious, meat-free alternative to traditional lasagna with layers of tender eggplant, vibrant spinach, and creamy ricotta cheese, all wrapped in a flavorful tomato sauce.
Ingredients
- 2 large eggplants sliced lengthwise (1/4-inch thick)
- 16 oz fresh spinach
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 24 oz marinara sauce
- 2 large eggs
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Salt the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
- Brush eggplant slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until tender. This step prevents the lasagna from becoming watery.
- While the eggplant cooks, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Set aside to cool.
- In a bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, basil, oregano, salt, and pepper. Fold in the cooled spinach mixture.
- Spread 1/2 cup marinara sauce in a 9x13 baking dish. Layer eggplant slices to cover the bottom.
- Spread half the ricotta-spinach mixture over the eggplant, followed by marinara sauce. Repeat layers.
- Top with remaining eggplant, marinara, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 45 minutes. Uncover and bake for an additional 15 minutes until golden and bubbly.
