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Eggplant Lasagna

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!
Course Main Course
Cuisine Italian
Keyword gluten free, marinara, vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 208kcal


  • 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

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


  • 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 9x13-inch (23x33-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.


  • 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.


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