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Eggplant Lasagna with Ricotta, Mozzarella, and Spinach Recipe

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★★★★★

4.8 from 51 reviews

This Eggplant Lasagna is a delicious, lighter twist on the classic Italian favorite, replacing traditional pasta with thinly sliced, salted, and roasted eggplant layers. The recipe features a rich marinara sauce seasoned with Italian spices, a creamy ricotta and mozzarella filling mixed with fresh spinach and herbs, then baked to perfection with a golden, bubbly cheese topping. Perfect for a comforting dinner that’s both flavorful and vegetarian-friendly.

Ingredients

Scale

Eggplant Preparation

  • 2 large eggplants (approximately 1 pound each)
  • Salt, for sweating and seasoning

Marinara Sauce

  • 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)

Ricotta Filling

  • 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)

Additional Cheese Topping

  • ½ cup shredded fresh mozzarella (at room temperature)
  • ½ cup grated fresh parmesan (at room temperature)

Garnish

  • 2–3 tablespoons finely chopped fresh basil leaves

Instructions

  1. Prepare the Eggplants: Slice off both ends of each eggplant. Stand one eggplant upright and slice it lengthwise into long, thin pieces about ⅛ to ¼ inch thick. Repeat with the second eggplant.
  2. Salt the Eggplant Slices: Layer paper towels on your workspace and place wire racks over them. Lay each eggplant slice flat on the racks and sprinkle salt liberally on both sides. Let the eggplant sweat for 10 to 15 minutes to draw out moisture.
  3. Rinse and Dry: After sweating, gently rinse off excess salt from the eggplant slices without soaking them. Pat each slice thoroughly dry with paper towels and set aside.
  4. Make the Marinara Sauce: In a large mixing bowl, combine crushed tomatoes, garlic powder, Italian seasoning, crushed red pepper flakes, and a pinch of salt. Stir well until fully mixed. Set aside.
  5. Prepare the Ricotta Filling: In a medium bowl, beat the egg until pale and slightly frothy. Add ricotta, 1 ½ cups mozzarella, parmesan, lemon zest, minced garlic, salt, chopped basil, and well-drained spinach. Gently mix until combined and set aside.
  6. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Position a rack in the center. Lightly spray a 9×13-inch baking dish with cooking spray.
  7. Assemble the First Layer: Spread 1 ½ cups of marinara sauce evenly on the bottom of the baking dish.
  8. Layer Eggplant and Ricotta: Place half of the eggplant slices over the marinara in an even layer, slightly overlapping. Spread half of the ricotta mixture over the eggplant.
  9. Add More Layers: Spread another 1 ½ cups marinara sauce over the ricotta. Then add the remaining eggplant slices in an even layer.
  10. Top with Remaining Ricotta and Sauce: Spread the remaining ricotta filling over the eggplant slices, followed by the remaining marinara sauce spread evenly on top.
  11. Add Cheese Topping: Sprinkle ½ cup shredded mozzarella and ½ cup grated parmesan evenly over the top of the lasagna.
  12. Bake the Lasagna: Place the dish in the preheated oven and bake uncovered for 45 minutes until cheeses are melted and bubbling.
  13. Broil for Finish: Switch the oven to broil on high and broil the lasagna for about 5 minutes until the cheese topping turns golden brown and bubbly. Watch carefully to prevent burning.
  14. Rest the Lasagna: Remove the dish from the oven and let it rest for 15 to 20 minutes to allow the layers to set before cutting.
  15. Garnish and Serve: Sprinkle finely chopped fresh basil over the top. Cut the lasagna into 12 evenly sized squares. Serve warm, optionally alongside garlic bread or a small side salad.

Notes

  • Salting the eggplant is essential to remove excess moisture and bitterness, which helps prevent a soggy lasagna.
  • Be sure to drain the spinach thoroughly to avoid excess liquid in the filling.
  • Use room-temperature cheeses and eggs for better mixing and a smoother texture.
  • Letting the lasagna rest before serving helps it set properly for easier slicing.
  • You can add more fresh basil for garnish or an herbed olive oil drizzle for extra flavor.

Keywords: Eggplant Lasagna, Vegetarian Lasagna, Italian Vegetarian Recipe, Low Carb Lasagna, Meatless Dinner, Baked Eggplant Recipe

Find it online: https://recipeswithmia.com/eggplant-lasagna-with-ricotta-mozzarella-and-spinach-recipe/