Name: Roasted Eggplant Lasagna
Prep time: 25 min
Cook time: 60 min
Total time: 105 min
Yield: 6
Ingredients: 1 large eggplant, peeled and cut into 1/4-inch slices; salt to taste; 2 tablespoons olive oil, or as needed; 1 (16 ounce) container ricotta cheese; 2 cups shredded Italian cheese blend; 1 egg; 2 cloves garlic, minced; 2 sprigs fresh oregano, chopped; 3 sprigs fresh thyme, chopped; 10 grinds fresh black pepper; 2.5 cups tomato sauce; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 6 slices part-skim mozzarella cheese

Roasted Eggplant Lasagna

4.2

(27)

22 Reviews

11 Photos

In this roasted eggplant lasagna, the eggplant rounds take the place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.

Submitted by KEEPERROX

Updated on January 31, 2025

Prep Time:

25 mins

Cook Time:

1 hr

Additional Time:

20 mins

Total Time:

1 hr 45 mins

Servings:

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Ingredients

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Original recipe (1X) yields 6 servings

1 large eggplant, peeled and cut into 1/4-inch slices
salt, to taste
2 tablespoons olive oil, or as needed
1 (16 ounce) container ricotta cheese
2 cups shredded Italian cheese blend
1 egg
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 ½ cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices part-skim mozzarella cheese

Directions

Preheat the oven to 450 degrees F (230 degrees C).
Place 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.
Roast 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).
Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
Line 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.
Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

76 home cooks made it!

Nutrition Facts (per serving)

432	Calories
27g	Fat
22g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 432
% Daily Value *
Total Fat 27g	34%
Saturated Fat 14g	71%
Cholesterol 102mg	34%
Sodium 1179mg	51%
Total Carbohydrate 22g	8%
Dietary Fiber 7g	25%
Total Sugars 8g
Protein 30g	60%
Vitamin C 14mg	15%
Calcium 822mg	63%
Iron 3mg	18%
Potassium 950mg	20%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Eggplant Lasagna

Ingredients

Directions

Nutrition Facts (per serving)

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