• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Course Main Course

Eggplant Lasagna

Cheryl Malik
Cheryl Malik Posted: 10/05/20 Updated: 01/16/22
4.50
/5
4 Comments
Jump to Recipe
GF Gluten Free LC Low Carb VG Vegetarian

This post may contain affiliate links. Please read our disclosure policy.

This eggplant lasagna is a low carb take on classic lasagna, simply replacing the traditional noodles with slices of tender eggplant! Vegetarian and totally packed with flavor, this recipe layers marinara sauce and a delicious spinach-ricotta mixture with low carb eggplant for a filling and addictive but healthy Italian dinner. Perfect as leftovers!

A slice of eggplant lasagna being lifted from a baking dish

This eggplant lasagna is just as cheesy, tomato-y, and delicious as the traditional type, but without the carbs or gluten of lasagna noodles! With layers of rich eggplant, creamy ricotta, and perfectly seasoned marinara, topped with bubbly cheese, it’s the ultimate veggie Italian dinner. It’s hearty, filling, and the perfect comfort food.

What Makes This Recipe So Good

Eggplant – Mild, yet still rich, with a creamy texture, eggplant is the perfect veggie substitute for noodles. Just make sure you remove as much moisture as possible! (I’ll tell you how down below!)
Marinara – An easy homemade marinara sauce gives the lasagna plenty of traditional Italian flavor.
Ricotta filling – The cheesy, creamy ricotta filling is loaded with spinach, mozzarella and parmesan, earthy basil, bright lemon zest, and garlic that takes your lasagna to the next level.

How To Make It

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Cut off the ends of the eggplant, then cut slices lengthwise. They should be about 1/8 of an inch thick.

Sprinkle the eggplant slices very liberally with sea salt on both sides, then let them sit for about 10 minutes. Pat the slices very, very dry with some paper towels. (The salt draws the moisture out of the eggplant slices, making the lasagna less watery, so you’ll want to remove as much moisture as you can!)

Stir together the marinara ingredients in a bowl.

In a separate bowl, beat the egg. Add the rest of the ricotta filling ingredients and mix well to combine.

In a baking dish, add enough sauce to cover the bottom and spread it evenly. Add a layer of eggplant slices on top, covering the bottom of the dish completely. It’s okay if the slices overlap a little! Spread a layer of the ricotta filling over the eggplant slices and then repeat everything.

Top off your lasagna with a layer of sauce, then sprinkle the rest of the mozzarella and parmesan on top.

Bake the lasagna until the cheese is fully melted, then turn on the broiler and let the cheese gets brown and bubbly.

Remove the lasagna from the oven and let it sit for a few minutes before sprinkling the basil on top.

Instructions for eggplant lasagna

Chef’s Tips

  • If there is any excess moisture from the eggplant after baking, remove one square of lasagna and place a balled up paper towel in the empty square. This will help soak up any of that excess water.
  • When picking your eggplant, look for a medium sized one. It’ll be large enough to cut into enough pieces for your lasagna, but also will not have the bitterness than large eggplants tend to have.
A slice of eggplant lasagna on a white plate with a glass of red wine in the background

More Delicious Italian Recipes

  • White Clam Sauce
  • Caprese Sandwich (Melted or Cold)
  • Chicken Carbonara
  • Chicken Piccata (Paleo, Gluten Free)
  • Whole30 Spaghetti and Meatballs (Paleo)
  • Baked Feta Pasta
  • Grilled Vegetable Pizza Bianca

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

4.50 from 2 votes

Eggplant Lasagna

Prep:15 minutes
Cook:50 minutes
Total:1 hour 5 minutes
This eggplant lasagna is a low carb take on classic lasagna, simply replacing the traditional noodles with slices of tender eggplant! Vegetarian and totally packed with flavor, this recipe layers marinara sauce and a delicious spinach-ricotta mixture with low carb eggplant for a filling and addictive but healthy Italian dinner. Perfect as leftovers!
Print Save Saved! Click Here to Remove Ads
12

Ingredients

  • 2 large eggplants sliced into 7mm (or a little over ¼") slices
  • 1 teaspoon salt plus more to taste
  • olive oil to taste

For the Marinara

  • ½ teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 28-ounce can crushed tomatoes

For the Ricotta Filling

  • 2 tablespoons basil leaves shredded
  • 1 large egg
  • 1 15-ounce container ricotta cheese
  • 2 cloves garlic minced
  • ½ teaspoon lemon zest
  • 10 ounces frozen spinach thawed, liquid squeezed out
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated parmesan cheese divided

Instructions 

  • Preheat the oven to 375° F. Cut off the ends of the eggplant, then cut lengthwise to make slices about ¼" (7mm) thick. Sprinkle the eggplant slices VERY liberally with sea salt on both sides. Let sit for 10 minutes to draw out the moisture, then pat VERY dry with paper towels to remove any excess water.
  • Make the marinara: Stir together the crushed tomatoes with the garlic powder, Italian seasoning, red pepper flakes, and a pinch of salt.
  • Make the ricotta filling: In a medium bowl, beat the egg. Add the ricotta, 1 ½ cups of mozzarella, ½ cup of parmesan, lemon zest, ½ teaspoon salt, and 1 tablespoon basil. Mix well to combine.
  • Assemble the lasagna: In a 9×13-inch (23×33-cm) baking dish, add enough sauce to cover the bottom of the dish. Spread in an even layer. Add a layer of eggplant slices on top. It's okay if the slices overlap slightly.
  • Add a layer of the ricotta filling and spread in a thin, even layer.
  • Repeat with the remaining ingredients in the same order, finishing with a layer of sauce. Sprinkle the remaining mozzarella and parmesan on top. Bake for 45 minutes, until cheese is fully melted. Then turn on the broiler for 5 minutes, or until the cheese on top is browned and bubbly. Remove the lasagna from the oven. Let it rest for 15-20 minutes to allow lasagna to set. Garnish with fresh basil and cut into 12 even squares.

Notes

  • Excess moisture after baking: Remove one square of lasagna and place a balled up paper towel in the empty square. This will help soak up any of that excess water.
  • Picking the perfect eggplant: Look for medium sized one. It will be large enough for this recipe but will not be as bitter as large eggplants.

Nutrition Information

Serving: 1serving, Calories: 208kcal, Carbohydrates: 13g, Protein: 15g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 54mg, Sodium: 581mg, Potassium: 520mg, Fiber: 4g, Sugar: 6g, Vitamin A: 3348IU, Vitamin C: 9mg, Calcium: 325mg, Iron: 2mg, Net Carbs: 9g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Syrup being poured on a stack of fluffy gluten-free pancakes
    Fluffy Gluten-Free Pancakes
  • Chicken Piccata (Paleo, Gluten Free)
  • Paleo Halloween Cookies (Gluten Free, Grain Free, Refined Sugar Free)

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jessica says

    Posted on 4/19/21 at 8:51 pm

    Really good except verrrry salty. I think took ‘liberal’ too liberally for salting the eggplant slices. 😑 Careful! Otherwise, delicious.4 stars

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/20/21 at 9:06 am

      We appreciate the detailed review, thanks for the heads up! Happy to hear it was delicious.

      Reply
  2. Katie says

    Posted on 11/10/20 at 7:01 pm

    Hi! Would there be any cooking time differences if I wanted to incorporate meat? I’m thinking ground pork or turkey. Thanks!

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/12/20 at 9:55 am

      We think the cooking time would remain the same. Let us know how it goes. 🙂5 stars

      Reply

Primary Sidebar

What’s Popular?

Reusable meal prep trays with sweet potato, scrambled eggs, and sausage for a whole30 breakfast

Whole30 Breakfast Meal Prep

Crispy, golden air fryer tater tots in a large white serving bowl next to a small ramekin of bright red ketchup.

Air Fryer Tater Tots

Overhead view of marry me chicken in a cast iron skillet

Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce)

Instant pot chicken and rice in a bowl

Dreamy Instant Pot Chicken and Rice

In Season

Whole30 In-n-Out burgers close up

Whole30 Burgers – Burger Joint Style (Paleo, Low Carb)

Overhead photo of keto chicken tortilla soup in a rustic bowl

Keto Chicken Tortilla Soup (Low Carb, Gluten Free)

Air fryer chicken wings on a platter with sauce

Crispy Air Fryer Chicken Wings in Buffalo Sauce

Instant pot frozen chicken breast - easy chicken recipes for dinners with few ingredients

Instant Pot Frozen Chicken Breast

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
286 shares