How To Make No-Noodle Eggplant Lasagna
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6 large servings
-
Calories
361 kcal
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Course
Main Course
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Cuisine
Italian
How To Make No-Noodle Eggplant Lasagna
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Who needs pasta when you can make veggie noodles? In this irresistible eggplant lasagna, we swap traditional lasagna sheets (sfoglia) for thin, tender slices of eggplant. It’s low-carb, gluten-free, and loaded with cheesy, hearty goodness—vegetarian comfort food with a healthy twist!
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Ingredients
Eggplant
- 3 medium eggplants
- 1 tsp salt
- 2 Tbsp olive oil 30 mL
Sauce
- 1 Tbsp olive oil 15 mL
- 3 cups diced mushrooms 225 g
- 6 cloves garlic minced
- 1 oz jar Marinara Sauce* 680 g
- 2 Tbsp sliced fresh basil
- ½ tsp salt
- Pinch of crushed red pepper
Ricotta Mixture
- 1 oz package ricotta cheese 425 g
- 2 cups shredded Mozzarella cheese divided, 200 g
- 1 cups shredded Parmesan cheese divided, 100 g
- 1 oz package frozen spinach thawed, 283 g
- 1 large egg
- ½ tsp oregano
- ¼ tsp salt
Instructions
- Sweat The Eggplant: Cut eggplant lengthwise into ⅛-inch slices (this is easiest with a mandolin slicer). Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 15 minutes. When finished, firmly pat eggplant as dry as possible with paper towels.
- Precook The Eggplant: Preheat oven to broil. Brush eggplant slices on both sides with oil, then broil for 3 to 5 minutes, flipping halfway through cooking, until the eggplant is tender and slightly browned. You may need to work in batches. When finished, remove the eggplant from the oven and set the temperature to 350°F (175°C).
- Sauce: Heat oil in a large saute pan over medium heat. Add garlic and mushrooms, cooking uncovered until mushrooms sweat out their moisture, about 5 to 7 minutes. Add marinara, basil, salt, and crushed pepper. Cover and let simmer gently for about 10 minutes, while you prepare the rest.
- Ricotta: Stir together ricotta, 1 ½ cups mozzarella, ½ cup parmesan, thawed spinach, egg, oregano, and salt.
- Assemble: In a 9×9-inch (or similar size) casserole dish, layer – ⅓ of the sauce > ⅓ of the eggplant > ⅓ of the ricotta mixture > repeat until all ingredients are used. Sprinkle with remaining ½ cup mozzarella and ½ cup parmesan.
- Bake: For about 30 minutes, or until top is golden brown. Let cool slightly before serving.
Notes
- *Or make your own marinara sauce.
- To prep this dish ahead, prepare as directed above, but do not bake. Cover the layered casserole dish with a lid or wrap and place in the fridge for up to 24 hours. When ready, remove from the refrigerator and bake as directed.
- Store in an airtight container in the fridge for 3 to 5 days. Be sure to use a well-sealed container.
- Reheat leftover lasagna in the microwave in small increments.
Nutrition Information
Show Details
Serving
1serving
Calories
361kcal
(18%)
Carbohydrates
30.6g
(10%)
Protein
18.8g
(38%)
Fat
20.5g
(32%)
Saturated Fat
8.8g
(44%)
Cholesterol
62mg
(21%)
Sodium
977mg
(41%)
Potassium
888mg
(25%)
Fiber
10.5g
(42%)
Sugar
16.3g
(33%)
Calcium
384mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6large servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 361kcal | 18% |
| Carbohydrates | 30.6g | 10% |
| Protein | 18.8g | 38% |
| Fat | 20.5g | 32% |
| Saturated Fat | 8.8g | 44% |
| Cholesterol | 62mg | 21% |
| Sodium | 977mg | 41% |
| Potassium | 888mg | 19% |
| Fiber | 10.5g | 42% |
| Sugar | 16.3g | 33% |
| Calcium | 384mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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