Roasted Eggplant Lasagna

Roasted Eggplant Lasagna

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"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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1 h 45 m servings 432 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1179 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 :-)

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

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...

Made a variation of this recipe and my husband and I loved it. I sauteed up some seasoned (w/pepper & garlic) chicken pieces and added the to each layer with mushrooms and chopped kale. I used h...

Great recipe, but it would be better with some peppers, mushrooms, zucchini, corn and any other veggie you like. No reason for this to only have eggplant & spinach. Healthy it up! Excellent flav...

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