For a richer flavor, use full-fat ricotta cheese. Feel free to add other vegetables to the lasagna, such as mushrooms or zucchini. If you don't have fresh herbs, you can use dried herbs. Use about 1 teaspoon of each dried herb. Let the lasagna rest for 10-15 minutes after baking before cutting and serving. This allows the lasagna to set and makes it easier to slice.
Roasted Eggplant Lasagna
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 45 mins
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SERVING6 People
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VIEWS85
Experience a delightful twist on classic lasagna with our Roasted Eggplant Lasagna! Thinly sliced eggplant replaces traditional pasta, offering a naturally gluten-free and subtly sweet alternative. Layers of creamy ricotta, vibrant spinach, and rich tomato sauce create a symphony of flavors in every bite. This dish is guaranteed to become a new family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol102 mg
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Fiber7 g
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Protein30 g
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Saturated Fat14 g
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Sodium1179 mg
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Sugar8 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 450 degrees F (230 degrees C). (Prep time: 5 minutes)
02
StepPlace eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet. (Prep time: 30 minutes)
03
StepRoast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C). (Cook time: 35 minutes)
04
StepMix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl. (Prep time: 10 minutes)
05
StepLine a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil. (Prep time: 20 minutes)
06
StepBake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes. (Cook time: 40 minutes)
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Yvonne Hammes
May 26, 2025I added a layer of sliced mushrooms for extra heartiness. Delicious!
Dayne Pacocha
Apr 8, 2025This was amazing! I'm not even low-carb, but I loved how light and flavorful this lasagna was.
Annamae Beahan
Feb 8, 2025I found it a bit watery, even after draining the spinach. Next time, I'll try squeezing the eggplant as well.
Tomas Jerde
Jan 8, 2025This is going into my regular rotation. So much healthier than traditional lasagna.
Ubaldo Williamson
Oct 20, 2024Easy to follow recipe, and the results were fantastic. Thanks for sharing!
Edmond Aufderhar
Oct 12, 2024I was skeptical about using eggplant instead of noodles, but it totally worked! My family loved it.
Sadie Schroeder
Aug 23, 2024The roasting of the eggplant is key. It adds so much flavor and texture.
Abagail Hackett
Jul 23, 2024Make sure you use good quality tomato sauce; it makes a big difference.