Name: Eggplant Lasagna with Ricotta, Mozzarella, and Spinach Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 2 large eggplants (approximately 1 pound each); Salt, for sweating and seasoning; 1 28-ounce can crushed tomatoes; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ½ teaspoon crushed red pepper flakes; 1 pinch salt (plus more to taste); 1 large egg (at room temperature); 1 15-ounce container ricotta cheese (at room temperature); 1 ½ cups shredded fresh mozzarella (at room temperature); ½ cup grated fresh parmesan (at room temperature); ½ teaspoon fresh lemon zest; 2 cloves garlic (minced); ½ teaspoon salt (more or less to taste); 1 tablespoon chopped fresh basil leaves; 10 ounces frozen spinach (defrosted, drained very well); ½ cup shredded fresh mozzarella (at room temperature); ½ cup grated fresh parmesan (at room temperature); 2-3 tablespoons finely chopped fresh basil leaves

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Introduction

This eggplant lasagna is a delicious, lighter twist on the classic Italian favorite. Layers of tender, salted eggplant slices, creamy ricotta filling, and rich marinara come together to create a comforting and satisfying meal perfect for any occasion.

A close-up of a cheesey lasagna slice being lifted from a white baking dish with a silver spatula, showing about five layers: a top golden-brown melted cheese layer with green basil leaves, beneath that a red tomato sauce layer, followed by a white creamy layer, then a meaty sauce with visible bits of ground meat and herbs, and finally a pale pasta sheet layer at the bottom, with more melted cheese and basil scattered on the remaining lasagna in the dish, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants (approximately 1 pound each)
Salt
1 28-ounce can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes
1 pinch salt (plus more to taste)
1 large egg (at room temperature)
1 15-ounce container ricotta (at room temperature)
1 ½ cups shredded fresh mozzarella (at room temperature)
½ cup grated fresh parmesan (at room temperature)
½ teaspoon fresh lemon zest
2 cloves garlic (minced)
½ teaspoon salt (more or less to taste)
1 tablespoon chopped fresh basil leaves
10 ounces frozen spinach (defrosted, drained very well)
½ cup shredded fresh mozzarella (at room temperature)
½ cup grated fresh parmesan (at room temperature)
2-3 tablespoons finely chopped fresh basil leaves

Instructions

Step 1: Slice off both ends of each eggplant. Stand one eggplant on end and slice lengthwise into long, even pieces approximately ⅛ to ¼ inch thick. Repeat with the other eggplant.
Step 2: Lay paper towels on a flat surface and place wire cooling racks on top. Arrange eggplant slices on racks and generously sprinkle salt on both sides. Let rest for 10 to 15 minutes to draw out moisture.
Step 3: Quickly rinse excess salt off the eggplant slices without soaking, then pat dry thoroughly with paper towels. Set aside.
Step 4: In a large bowl, combine crushed tomatoes, garlic powder, Italian seasoning, crushed red pepper flakes, and a pinch of salt. Stir until well mixed to prepare the marinara sauce. Set aside.
Step 5: In a medium bowl, beat the egg vigorously until pale and smooth. Add ricotta, 1 ½ cups mozzarella, ½ cup parmesan, lemon zest, minced garlic, salt, chopped basil, and well-drained spinach. Gently fold together until fully combined. Set aside.
Step 6: Preheat oven to 375°F (190°C) and position rack in the center. Lightly spray a 9×13-inch baking dish with cooking spray.
Step 7: Spread 1 ½ cups of marinara evenly on the bottom of the baking dish.
Step 8: Layer half of the eggplant slices on top of the marinara in one even layer, slightly overlapping as needed.
Step 9: Spread half of the ricotta filling evenly over the eggplant layer.
Step 10: Spread another 1 ½ cups of marinara over the ricotta layer, then add the remaining eggplant slices in a layer on top.
Step 11: Top with the remaining ricotta filling, spreading it evenly to cover the eggplant.
Step 12: Spread the remaining marinara over the ricotta, then sprinkle ½ cup mozzarella and ½ cup parmesan evenly over the top.
Step 13: Bake uncovered for 45 minutes, until cheeses are fully melted.
Step 14: Switch oven to broil on high. Broil lasagna for 5 minutes or until the cheese is bubbly and golden brown.
Step 15: Remove from oven and let rest for 15 to 20 minutes to set before serving.
Step 16: Sprinkle 2-3 tablespoons of chopped fresh basil over the top. Cut lasagna into 12 squares and serve warm with garlic bread or a small side salad if desired.

Tips & Variations

Salting and resting the eggplant removes bitterness and excess moisture, preventing a soggy lasagna.
Fresh basil adds a bright, aromatic flavor, but you can substitute with dried basil if fresh is unavailable.
For a meatier version, add cooked ground beef or Italian sausage to the marinara sauce.
If you prefer less spice, omit the crushed red pepper flakes from the marinara.
Ensure the spinach is very well drained to avoid adding extra moisture to the ricotta filling.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm slices in an oven at 350°F (175°C) until heated through. You can also freeze the lasagna in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A square piece of lasagna sits on a white plate on a white marbled surface. The lasagna has four visible layers with a top layer of melted golden-brown cheese sprinkled with fresh green basil leaves. Below the cheese is a red tomato sauce layer with bits of green herbs and white cheese. The casserole dish to the left shows more lasagna with similar golden cheese and fresh basil on top. Around the plate, there are scattered chopped basil leaves, a cork, and two metallic forks crossed near the bottom right. A clear glass of dark red wine is above the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes. Simply peel, seed, and crush about 2 pounds of ripe tomatoes to replace the canned crushed tomatoes. Simmer the sauce a bit longer to deepen the flavor.

Do I have to salt the eggplant before cooking?

While not absolutely required, salting the eggplant helps remove bitterness and excess moisture, which leads to a better texture and richer flavor in the lasagna.