Eggplant Lasagna

Eggplant Lasagna
Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 10 min Total Time 1 hr 10 mins
Servings: 8
Best Season: Summer


This delicious and healthy recipe is lower in refined carbohydrates as eggplant is used instead of lasagna noodles. 



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  1. Preheat the oven to 400 degrees F.

  2. Arrange sliced eggplant in a single layer on the 2 sheet pans. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon salt and ¼ teaspoon pepper over the top.

  3. Roast the eggplant until it is soft and golden, about 25 minutes, flip the slices, remove from the oven and reduce the oven temperature to 350 degrees F.

  4. Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Sauté until the mushrooms are soft. Add the minced garlic, next ½ teaspoon salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.

  5. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, salt and pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.

  6. Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

Nutrition Facts

Serving Size

Servings 8

Amount Per Serving
Calories 257kcal
Calories from Fat kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 5.2g26%
Trans Fat g
Cholesterol 47mg16%
Sodium 213mg9%
Potassium 775mg23%
Total Carbohydrate 20.8g7%
Dietary Fiber 6g24%
Sugars 8.5g
Protein 16.5g33%

Vitamin A IU
Vitamin C mg
Calcium 23 mg
Iron 17.02 mg
Vitamin D 1032 IU
Vitamin E IU
Vitamin K mcg
Thiamin mg
Riboflavin mg
Niacin mg
Vitamin B6 mg
Folate mcg
Vitamin B12 mcg
Biotin mcg
Pantothenic Acid mg
Phosphorus mg
Iodine g
Magnesium mmol
Zinc mcg
Selenium mg
Copper mg
Manganese mg
Chromium mcg
Molybdenum mg
Chloride mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Average cost/serving : $2.39

Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.

View the Recipe Card from Recipe Club here: ENG | SPA

Keywords: eggplant, lasagna
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