Eggplant Lasagna

For a low-carb, keto, vegetarian, and gluten-free alternative to Mama's homemade lasagna, check out this amazing eggplant lasagna.

Ready in only 45 minutes, this dish is perfect for the whole family, simple to pull together, packed with flavor, and fun to eat. You can mix it up with your favorite cheeses, sauces, and spices, so it never gets old.

Whether you are looking for a great meal to prep for a hectic week or a casual meal to share with friends, this easy lasagna is a dish that everyone can feel good about indulging in.

Recipe Video

Why This Recipe Works

This healthy eggplant lasagna recipe works because it's simple to prepare, easy to customize, and far more nutritional than its classic counterpart.

With simple ingredients and straightforward steps, the assembly of this delicious eggplant lasagna has never been easier. If you can layer ingredients in a baking dish, then you can successfully make this recipe.

It's also incredibly easy to customize. Whether you want to substitute the various cheeses with your favorite vegan option or add meat to your face to make it heartier, it's very easy to accommodate any taste or dietary preferences.

Additionally, swapping lasagna noodles with slices of eggplant makes this classic comfort food a low-carb alternative that is naturally gluten-free. Not only that, but zucchini adds a plethora of vitamins and minerals like fiber, folate, magnesium, copper, vitamins C, K, and B6, just to name a few.

Ingredients

Eggplant:

While eggplant has a very high moisture content, sauteeing will help remove alot of that excess water so that your lasagna doesn't come out mushy. However, if you want to skip sauteeing the eggplant, then you can sprinkle the eggplant slices with salt and let it sit for about 20-30 minutes. This helps draw out moisture, preventing sogginess and enhancing flavor in your healthy eggplant lasagna.

Mushrooms:

Sauteed mushrooms are used to create a meaty texture in a meatless sauce. Oyster, cremini, button, portobello, and shiitake mushrooms are all excellent options. However, you can also opt to create a meat sauce for a hearty eggplant lasagna.

Begin by sauteeing 1 diced onion and 3 cloves of minced garlic in olive oil. Next, add your meat, whether that be ground beef, turkey, pork, or chicken, to brown. Add any seasoning and tomato sauce to your browned meat and simmer for 10-15 minutes.

Seasonings:

While this recipe for eggplant lasagna uses cinnamon, salt, onion powder, oregano, and garlic to season the mushrooms and the sauce, there are plenty of other seasonings you can experiment with. Thyme, rosemary, crushed red pepper flakes, paprika, Italian seasoning, black pepper, and nutmeg are all excellent additions. 

Pasta Sauce:

For more convenience when preparing your eggplant lasagna, use your favorite brand of jarred or canned pasta sauce. Choose a high-quality sauce with minimal added sugar for an authentic eggplant lasagna flavor.

Spinach:

Spinach brings an earthy flavor that compliments the richness of the dish while also adding valuable vitamins and minerals. When preparing the spinach for your low-carb eggplant lasagna, you can saute or blanche it first to remove any excess water, as spinach also has a high moisture content.

If you opt for frozen spinach, ensure it is completely thawed first, and squeeze out any excess water with your hands or a towel. You can also try adding Swiss chard, kale, arugula, or broccoli to your easy eggplant lasagna recipe.

Ricotta Cheese:

Ricotta cheese is often used in eggplant lasagna because of its creamy, mild flavor and smooth texture. It also acts as a binding agent to hole the lasagna ingredients together. If you’re looking for alternatives to ricotta, cottage cheese, mascarpone, cream cheese, Greek yogurt, silken tofu, and vegan ricotta all work well.

Parmesan Cheese:

Parmesan brings a rich, nutty, and slightly salty flavor that enhances the other ingredients without overpowering them. Other cheeses that work well in your eggplant lasagna are pecorino romano, grana padano, and asiago. Nutritional yeast or cashew parmesan can also be used for vegan eggplant lasagna.

Egg:

An egg is added to the ricotta mixture as an additional binding agent that gives the eggplant lasagna a firmer texture without separating as the lasagna bakes. However, you can omit the egg if you prefer a vegan eggplant lasagna or replace it with mashed potato, silken tofu, or a mixture of flaxseed and water.

Mozzarella Cheese:

Mozzarella cheese is used to top eggplant lasagna because of its excellent melting qualities and mild flavor. Additionally, provolone gruyere, Monterey jack, fontina, or cheddar can be used to create the golden brown topping, or you can use your favorite vegan cheese like vegan mozzarella or cheddar cheese.

How to Make Eggplant Lasagna

Step One: 

Heat 2 tablespoons of olive oil in a pan over medium heat.

Step Two: 

Place the eggplant slices in the hot pan and saute on each side until tender and lightly golden but not fully cooked. Remove and set aside.

Step Three: 

Add 2 tablespoons of olive oil and the mushrooms to a pan and toss to coat.

Step Four:

Season the mushrooms with cinnamon, salt, onion powder, oregano, and garlic and toss to coat.

Step Five: 

Once the mushrooms are golden brown, mix in the pasta sauce and bring to a simmer. Remove from heat and set aside.

Step Six: 

Add the spinach, ricotta, ½ cup of parmesan, and egg to a bowl and stir to combine.

Step Seven: 

To build your eggplant lasagna, start by placing a layer of eggplant on the bottom of a greased baking dish, followed by a layer of sauce and then a layer of the spinach mixture. Repeat the process again, ending with a final layer of eggplant.

Step Eight: 

Top the lasagna with the mozzarella and remaining parmesan cheese.

Step Nine: 

Bake at 400F for 25 minutes

Step Ten: 

Top your low-carb eggplant lasagna with fresh herbs, serve, and enjoy!

Tips

• Let your cooked eggplant lasagna rest for 10-15 minutes before cutting. This allows it to firm up so it holds its shape better when cut.
• Cover the lasagna with tin foil for the first 15 minutes of cooking. This traps steam, helping everything cook quickly without drying out. Then, remove the foil for the last 10 minutes to let the cheese get bubbly.

What to Serve With Eggplant Lasagna

This  eggplant lasagna is a hearty and flavorful dish that pairs wonderfully with a variety of sides. A fresh, crisp garden or Caprese salad is an excellent choice to balance the richness of the lasagna. Garlic toast or gluten-free focaccia is also perfect for soaking up any delicious sauce.

For a touch of brightness, consider serving roasted or sautéed vegetables, such as zucchini or bell peppers. If you want to enhance the Mediterranean theme, a side of marinated olives or bruschetta can add extra flavor.

FAQs

Can I make eggplant lasagna ahead of time?

Yes! You can assemble the lasagna and refrigerate it for up to 24 hours before baking or freeze it for use at a later date. This makes eggplant lasagna a great recipe for your weekly meal prep.

What's the best way to store leftover eggplant lasagna?

You can store leftover eggplant lasagna in an airtight container in the fridge for 3-4 days. Additionally, you can freeze it after baking. Let it cool completely, cover tightly, and freeze for up to 3 months.

How do I reheat my leftover eggplant lasagna?

Cover and reheat in the oven at 350°F or microwave individual portions. The texture stays best when reheated in the oven.

Eggplant Recipes

Eggplant is a healthy and versatile vegetable that can be used in a variety of dishes like this low-carb eggplant lasagna. Check out our collection of eggplant recipes for inspiration on how to use more of this delicious vegetable in your cooking.

Eggplant Parmesan

Eggplant Caponata

Eggplant Pasta

Eggplant Salad

Baba Ganoush