Eggplant Lasagna
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This eggplant lasagna skips the noodles but keeps all the cheesy, saucy comfort. Layers of roasted eggplant, hearty meat sauce, and creamy cheese bake to golden perfection.
If you’re anything like me, you’ve probably looked for a way to enjoy lasagna without feeling overly stuffed or dealing with all the carbs. That’s exactly why I started making this eggplant lasagna. It has all the comforting, cheesy goodness of traditional lasagna, but the eggplant makes it feel lighter and more wholesome without sacrificing flavor.
What I love most about this recipe is how easy it is to customize. You can keep it low-carb, sneak in extra veggies like spinach, or even swap the beef for ground turkey if you prefer. Plus, roasting the eggplant beforehand gives it such a rich, satisfying texture—it holds up beautifully under layers of sauce and cheese. If you’ve never tried eggplant lasagna before, now’s the perfect time to start.
Items Needed
Here’s what you’ll need to make eggplant lasagna:
- Medium eggplant – Provides a hearty, low-carb alternative to lasagna noodles, adding a rich, savory flavor.
- Salt and ground black pepper – Enhances the natural flavors of the ingredients and balances the overall taste.
- Olive oil (divided) – Helps roast the eggplant to perfection, adding flavor and a slight crispness to the dish.
- Ground beef – Offers a rich, savory base to the sauce, creating a hearty, satisfying texture.
- Garlic (minced) – Adds aromatic depth and enhances the overall flavor profile of the sauce.
- Canned diced tomatoes – Provide a tangy and juicy foundation for the sauce, creating a flavorful, saucy base.
- Canned tomato sauce – Adds richness and a smooth consistency to the lasagna sauce.
- Canned tomato paste – Intensifies the tomato flavor and thickens the sauce, giving it a richer texture.
- Dried basil – Adds a fragrant, earthy note that complements the tomato-based sauce.
- Salt – Balances and enhances the flavors in the sauce and other ingredients.
- Olive oil (for the cheese mixture) – Adds creaminess and helps bind the cheese mixture for smooth texture.
- Frozen chopped spinach (cooked and drained) – Adds a nutritious, flavorful layer while cutting down on prep time.
- Eggs – Bind the cheese mixture together, providing structure and richness to the lasagna.
- Ricotta cheese – Offers creaminess and a mild, slightly sweet flavor that contrasts nicely with the savory meat sauce.
- Shredded mozzarella cheese – Melts beautifully, providing gooey, cheesy layers that make the dish irresistible.
- Parmesan cheese (grated) – Adds a sharp, nutty flavor that enhances the overall cheesy experience.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways to customize this eggplant lasagna recipe:
- Swap the meat – Use ground turkey, chicken, or plant-based meat instead of ground beef for a lighter or vegetarian version.
- Add extra veggies – Layer in mushrooms, zucchini, or bell peppers for more flavor, texture, and nutrition.
- Use a different cheese blend – Try cottage cheese instead of ricotta, or add sharp cheddar or provolone to mix up the cheesy goodness.
- Make it spicy – Add crushed red pepper flakes or chopped jalapeños to the meat sauce for a kick.
- Go low-sodium – Use no-salt-added tomatoes and tomato sauce, and season to taste.
- Try fresh herbs – Add fresh basil, parsley, or oregano for a burst of flavor and color before serving.
- Make it dairy-free – Use plant-based ricotta and mozzarella alternatives to make it suitable for those avoiding dairy.
- Turn it into roll-ups – Instead of layering, roll the filling in roasted eggplant slices for individual portions.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Preheat oven to 400°F.
Slice eggplant lengthwise about 1/2-inch thick.
Brush both sides of slices with 2 tablespoons olive oil and season with salt and pepper.
Roast until soft and golden, about 20 to 25 minutes, turning each slice halfway through cooking time.
Cook ground beef in a skillet with garlic until browned. Drain off any grease.
Add canned tomatoes, sauce, and tomato paste.
Mix until the meat and sauce are well combined.
In a medium bowl, beat eggs, then stir in ricotta and parmesan cheese.
Grease a rectangular 9×9 baking dish with the remaining 1 tablespoon of olive oil, add a large dollop of meat sauce and spread it around on the bottom of the pan.
Put a layer of eggplant in the pan; top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix, sprinkle on half the mozzarella.
Repeat the layers.
Bake in preheated 400°F oven until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.
Note
Roast the eggplant slices before assembling the lasagna. This helps remove excess moisture and prevents the final dish from becoming watery. It also enhances the flavor and gives the eggplant a soft, savory texture that mimics pasta.
Storage
To store eggplant lasagna, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days. For longer storage, wrap portions tightly in foil or plastic wrap, then place them in a freezer-safe bag or container and freeze for up to 2 months. When you’re ready to reheat, warm refrigerated leftovers in a preheated oven at 350°F for about 20 minutes or until heated through.
If reheating it from frozen, it’s best to thaw it in the fridge overnight first, then bake it as usual. For a quicker option, individual slices can also be microwaved for 2–3 minutes, though the texture will be softer than oven-reheated portions.
Helpful Hints
Pro tip: Let the lasagna rest!
Let the lasagna rest for 10–15 minutes after baking — this helps it set and makes slicing cleaner.
Here are some more helpful hints for making eggplant lasagna:
- Use a mandoline slicer for even eggplant slices — this helps them cook evenly and makes layering easier.
- Salt and rest the eggplant slices before roasting to draw out moisture and reduce bitterness.
- Roast the eggplant instead of frying to keep the dish lighter and avoid sogginess.
- Squeeze out excess moisture from the spinach to avoid a watery lasagna.
- Use a slotted spoon for layering the sauce to better control the amount of liquid in each layer.
Serving Suggestions
Eggplant lasagna is hearty and filling on its own, but pairing it with a simple side salad is a great way to round out the meal. A crisp green salad with a tangy vinaigrette helps balance the richness of the cheese and meat sauce. You can also add a handful of cherry tomatoes or cucumber slices to keep things fresh and colorful on the plate.
If you’re in the mood for something warm and comforting on the side, try serving it with roasted vegetables or garlic green beans. These easy sides add extra nutrients and texture without a lot of extra prep. And if you’re not avoiding carbs, a slice of crusty bread or garlic toast works perfectly for soaking up any extra sauce.
For a full meal idea, serve this with a lighter but equally flavorful option like my Keto Creamy Tuscan Salmon Skillet on another night—it’s quick, rich, and keeps with the low-carb theme. And don’t forget dessert! If you’re looking to finish things off on a sweet note, my White Texas Sheet Cake is a crowd-pleaser that’s easy to make ahead and great for sharing.
FAQs
Recipe
Eggplant Lasagna with Spinach
Ingredients
- 1 medium eggplant
- Salt and ground black pepper to taste
- 3 tablespoons olive oil divided
- 1 ½ pounds ground beef
- 1 clove garlic minced
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 6 ounces canned tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 tablespoon olive oil
- 20 ounces frozen chopped spinach cooked and drained
- 2 large eggs
- 2 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup Parmesan cheese grated
Instructions
Prepare eggplant:
- Preheat oven to 400°F.
- Slice eggplant lengthwise about 1/2-inch thick.
- Brush both sides of slices with 2 tablespoons olive oil and season with salt and pepper.
- Roast until soft and golden, about 20 to 25 minutes, turning each slice halfway through cooking time.
Cook meat sauce:
- Cook ground beef in skillet with garlic until browned. Drain off any grease.
- Add canned tomatoes, sauce, tomato paste and sauce.
- Mix until meat and sauce are well combined.
Cheese mixture:
- In medium bowl, beat eggs then stir in ricotta and parmesan cheese.
Assembly:
- Grease a rectangular 9×9 baking dish with the remaining 1 tablespoon of olive oil, add a large dollop of meat sauce and spread it around on the bottom of the pan.
- Put a layer of eggplant in the pan; top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix, sprinkle on half the mozzarella.
- Repeat the layers.
- Bake in preheated 400°F oven until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.
