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My recipe for eggplant lasagna combines tender eggplant slices with a rich meat sauce and layers of melty cheese. Naturally low in carbs and gluten-free.
I love savory eggplant recipes, like my eggplant pizza, eggplant meatballs, stuffed eggplant, and eggplant rollatini.
As much as I love traditional lasagna, I love this noodle-free version way more. My eggplant lasagna recipe uses the best parts of lasagna (hello, meat sauce and gooey melted cheese) but with a fraction of the carbs.
Table of Contents
Why I love this recipe
- Deceptively healthy. Each slice gives you protein, fiber, and healthy fats. Plus, it’s naturally gluten-free and low in carbs AND calories.
- An easy way to jazz up eggplant. Cooking with eggplant can be cumbersome, but I’ve perfected it in this recipe. My secret? Roast the eggplant slices before assembling the lasagna. Goodbye watery eggplant!
- Simple ingredients. There are zero swaps or hard-to-find ingredients in this recipe. Instead, I only use simple, wholesome ingredients.
Ingredients needed
- Eggplant. Choose an eggplant that’s firm on the outside with minimal bruising. The softer the eggplant is, the harder it will be for the lasagna to hold together.
- Salt. To sprinkle over the eggplant and draw out moisture.
- Olive oil. For sautéing the beef. If you use a fattier cut of ground beef, you can skip the added oil.
- Ground beef. I used lean ground beef, but you can use any type of beef you prefer.
- Marinara sauce. Skip the expensive store-bought variety and make my pomodoro sauce or sugo (which works perfectly for this!).
- Italian seasonings. For the Italian flavor, of course!
For the cheese filling:
- Ricotta cheese. Aim to use good quality full-fat ricotta cheese. Alternatively, you can use full-fat cottage cheese. Avoid low-fat varieties as they tend to add water to compensate.
- Cheddar cheese. Or any fully flavored shredded cheese of choice.
- Frozen spinach. Thawed and with its excess liquid squeezed out.
- Egg. To thicken the filling.
- Mozzarella cheese. To layer and top the lasagna.
- Fresh basil. To serve.
How to make eggplant lasagna
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep the eggplant by salting it to remove excess moisture. Once done, bake for 15-20 minutes or until soft.
Step 2- Make the meat sauce. Add oil to a large skillet and once hot, add the ground beef and cook for 5 minutes until no longer pink. Add the sauce and herbs and cook for 5 minutes.
Step 3- Make the cheese sauce. In a bowl, whisk together the ricotta, cheddar cheese, spinach, and egg.
Step 4- Assemble and bake. Spread ½ cup of meat sauce on the bottom of the baking dish. Add a layer of eggplant, ½ cup of the ricotta mixture, then ½ cup of mozzarella cheese. Repeat until all the ingredients have been used. Top with extra mozzarella cheese. Cover and bake for 30 minutes. Remove the foil and bake for a further 10-15 minutes.
Arman’s recipe tips
- Don’t skip salting the eggplant. If you think you’ll cut down on the sodium and skip this step, I highly suggest you don’t! Salting the eggplant is key to draining out the excess moisture and keeping the eggplant firm yet tender.
- Use a mandolin. Like with my zucchini lasagna, using a mandolin is the best way to guarantee even, thin eggplant slices.
- Cut the eggplant lengthways. So they make longer, more even layers.
- Make it in advance. This is a perfect make-ahead recipe! Simply let the meat sauce cool to room temperature, assemble it as directed, then cover it in foil and refrigerate for up to 3 days. Let it sit out at room temperature for 30 minutes before baking.
Variations
- Add flavor. This lasagna is delicious as is, but you can add other elements to change the taste, like parmesan, garlic, roasted red peppers, or sautéed mushrooms.
- Make it spicy. Add a dash of red pepper flakes for a little extra heat.
- Swap the meat. I’m a sucker for a classic ground beef meat sauce, but you can use any type of meat you want, like ground turkey, sausage, or plant-based meat.
Storage instructions
To store: Leftover lasagna can be stored in the refrigerator, covered, for up to 5 days.
To freeze: Let the lasagna cool completely, then transfer it to freezer-safe containers and freeze for up to 6 months.
Reheating: Reheat the lasagna in a preheated oven at 180C/350F for 10 minutes or microwave in 20-second intervals until warm.
Frequently asked questions
If you do not salt the eggplant before baking them, you risk excess lit’sid seeping ,out during the cooking process. I know its cumbersome but trust me, it’s worth it!
You don’t need to soak eggplant before baking it, but for hearty dishes like lasagna, it’s best to pre-bake them first.
More healthy dinners
- Zucchini boats
- Cauliflower steak
- Steak salad
- Cauliflower pizza
- Or any of these healthy dinner recipes
Eggplant Lasagna
Video
Ingredients
- 2-3 large eggplants sliced into 1/4 inch thickness
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 2 pounds marinara sauce * See notes
- 1 tablespoon Italian seasoning
- 1 1/2 cups ricotta cheese full fat
- 1 cup cheddar cheese shredded
- 10 ounces frozen spinach thawed and moisture squeezed out
- 1 large egg
- 1 1/2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set it aside. Grease a baking tray and set that aside too.
- Thinly slice the eggplant into ½ inch thick slices. Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
- Place the eggplant onto the lined baking tray and roast for 15-20 minutes, until soft.
- While the eggplant is roasting, prepare the meat filling. In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the marinara sauce and Italian herbs and cook for 5 minutes, before removing from the heat.
- In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg.
- Assemble the eggplant lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the eggplant, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with extra mozzarella cheese.
- Cover with foil and bake for 30 minutes. After 30 minutes, remove from the oven and remove the foil and cook for a further 15-20 minutes, until the cheese on top is melted and the sauce is bubbling.
- Remove the lasagna from the oven and rest for 10 minutes before serving.
Notes
Nutrition
Originally updated December 2022, updated and republished July 2024
For sure I will make this recipe for lunch next week. I like eggplants, I like lasagna.
This recipe I will make this week! I just need to buy eggplants. Thanks so much!
The recipe ingredients say eggplant cut in 1/4 in slices. The instructions say to cut them in 1/2 slices. Can you clarify? Thanks!
Apologies 1/2 inch 🙂
Hi, I want to make this for Christmas, but confused on how much a serving size is? Thank you