Noodle-less Eggplant Lasagna

noodle-less eggplant lasagna Side Dish Italian
Noodle-less Eggplant Lasagna
  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 8

Low-carb lasagna? Yes please! We used thinly sliced eggplant in lieu of noodles and layered spinach, ricotta cheese and marinara sauce for a satisfying vegetarian meal. MORE+ LESS-

Created January 23, 2014


medium eggplants, trimmed
Dash salt
cups ricotta cheese
cup grated Parmesan cheese
box (9 oz) frozen chopped spinach, thawed
cups marinara sauce
cup mozzarella pearls
Shredded fresh basil leaves


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  • 1
    Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.
  • 2
    Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.
  • 3
    In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.
  • 4
    Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.
  • 5
    Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.

Expert Tips

  • Using a mandolin will ensure super-thin slices of eggplant, but be sure to use the guard so you don’t slice you fingers! Briefly cooking the eggplant ahead of layering in the lasagna will keep the dish from becoming too soggy.
  • Eggplant can be replaced with zucchini in this dish and would be just as delicious.
  • Squeezing the spinach of excess moisture will keep the ricotta filling from becoming too watery.

Nutrition Information

No nutrition information available for this recipe

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