Why You’ll Love Eggplant Lasagna with Spinach Recipe
I love this recipe because it gives me all the satisfaction of classic lasagna without the heaviness of pasta. I enjoy how the roasted eggplant creates tender, flavorful layers while the hearty meat sauce and creamy cheeses make the dish rich and comforting. The spinach adds a boost of nutrients, and the whole casserole bakes up beautifully golden and bubbly. It’s a great meal for feeding a crowd or prepping ahead.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
Prepare the eggplant
I preheat the oven to 400°F.
I slice the eggplant lengthwise into 1/2-inch thick pieces.
I brush both sides with 2 tablespoons of olive oil and season with salt and pepper.
I roast the slices for 20–25 minutes, turning halfway through, until they’re soft and golden.
Cook the meat sauce
In a skillet, I cook the ground beef with garlic until browned, then drain the grease.
I add the diced tomatoes, tomato sauce, and tomato paste, stirring until everything is well combined.
I season with dried basil and salt.
Make the cheese mixture
In a medium bowl, I beat the eggs and stir in the ricotta and Parmesan until smooth.
Assemble
I grease a 9×9 baking dish with the remaining tablespoon of olive oil.
I spread a large spoonful of meat sauce on the bottom.
I add a layer of eggplant, followed by half of the remaining meat sauce, half of the spinach, half of the ricotta mixture, and half of the mozzarella.
I repeat the layers.
I bake the lasagna at 400°F for about 30 minutes, until bubbly and lightly browned on top.
I sometimes replace the ground beef with turkey or chicken for a lighter version. I also enjoy adding sautéed mushrooms or onions to the sauce for extra depth. If I want more flavor in the cheese mixture, I stir in Italian seasoning or fresh parsley. For a low-dairy modification, I use part-skim ricotta or reduce the mozzarella.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. I reheat portions in the oven at 350°F until warmed through, or microwave them for convenience. This lasagna also freezes well—I wrap it tightly before freezing and thaw it overnight in the refrigerator before reheating.
FAQs
Can I make this lasagna ahead of time?
Yes, I assemble it ahead and bake it later, or bake it fully and reheat when ready to serve.
Do I need to salt and sweat the eggplant first?
I skip this step because roasting dries it out enough, but I can salt it if I want firmer slices.
Can I use fresh spinach?
Yes, I sauté fresh spinach until wilted and drain any excess moisture.
Can I use ground turkey instead of beef?
Absolutely, it works great as a leaner option.
Why is my lasagna watery?
Excess moisture in the spinach or eggplant can cause this, so I make sure both are well drained.
Can I slice the eggplant into rounds instead?
Yes, the shape doesn’t matter as long as the slices are similar thickness.
Can I add more cheese?
Definitely—extra mozzarella gives a gooier top.
Can I freeze the unbaked lasagna?
Yes, I assemble and freeze it before baking; it reheats well after baking too.
Can I make it spicy?
I add red pepper flakes to the meat sauce for heat.
What should I serve with this lasagna?
I enjoy it with a simple green salad or garlic-roasted vegetables.
Conclusion
I love making this eggplant lasagna with spinach because it’s hearty, cheesy, and satisfying while still feeling lighter than traditional pasta lasagna. The roasted eggplant pairs perfectly with the rich sauce and creamy cheeses, creating a meal that always comes out comforting and delicious.
A hearty, low-carb eggplant lasagna layered with roasted eggplant, rich meat sauce, spinach, and creamy cheeses. Comforting, flavorful, and perfect for a lighter take on classic lasagna.
Total Time:1 hour 10 minutes
Yield:9 servings
Ingredients
1 medium eggplant
Salt and ground black pepper, to taste
3 tbsp olive oil, divided
1 1/2 lbs ground beef
1 clove garlic, minced
14.5 oz canned diced tomatoes
8 oz canned tomato sauce
6 oz canned tomato paste
2 tsp dried basil
1 tsp salt
20 oz frozen chopped spinach, cooked and drained
2 large eggs
2 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Instructions
Preheat oven to 400°F (200°C).
Slice eggplant lengthwise into 1/2-inch pieces. Brush with 2 tbsp olive oil and season with salt and pepper. Roast 20–25 minutes, turning halfway, until tender and golden.
In a skillet, cook ground beef and garlic until browned; drain excess grease.
Add diced tomatoes, tomato sauce, tomato paste, dried basil, and salt. Simmer until thickened.
In a bowl, whisk eggs, then stir in ricotta and Parmesan until smooth.
Grease a 9×9 baking dish with the remaining 1 tbsp olive oil.
Spread a spoonful of meat sauce on the bottom. Layer eggplant, half of the remaining meat sauce, half the spinach, half the ricotta mixture, and half the mozzarella.
Repeat layers.
Bake 30 minutes at 400°F until bubbly and lightly browned.
Let cool slightly before serving.
Notes
Swap beef for turkey or chicken for a lighter dish.
Add sautéed mushrooms or onions to enhance the sauce.
Season ricotta with Italian seasoning or parsley for extra flavor.
Use part-skim mozzarella or ricotta for reduced dairy.
Drain spinach and roasted eggplant well to avoid excess moisture.
