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Roasted Eggplant Lasagna

Roasted Eggplant Lasagna

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
KEEPERROX

KEEPERROX

In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1243 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
  3. Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
  4. Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
  5. Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
  6. Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
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Reviews

SunnyDaysNora
5

SunnyDaysNora

1/10/2014

Tasty recipe, sprinkled eggplant slices with Italian Seasoning before roasting. Make sure to watch the eggplant carefully in the oven, my first attempt led to to some charred eggplant slices :-)

jakeyes81
2

jakeyes81

3/18/2014

This recipe should call for 2 large eggplants instead of 1. The flavor was good, but I ended up having to make pasta to make up for the missing layer and a half of eggplant. Not sure I would try this again.

stacey
0

stacey

4/29/2014

I have made this a few times. I agree..you need two eggplants. It is delicious. One time I used sautéed brocolli. Yummy!

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