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A slice of cheesy eggplant lasagna sits on a plate, showing layers of pasta, sauce, and melted cheese, with a fork resting beside it.
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4.78 from 9 ratings

No-Noodle Eggplant Lasagna

This irresistible eggplant lasagna swaps pasta for tender eggplant slices, making it low-carb, gluten-free, and packed with cheesy, hearty vegetarian flavor.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: Italian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Vegetarian
Keyword: eggplant lasagna, gluten-free lasagna, low carb lasagna, no noodle lasagna, vegetable lasagna
Diet: Gluten-Free, Low Carb, Vegetarian
Occasion: Birthdays, Christmas, Valentine's Day
Time: 60 minutes or more
Servings: 6 large servings
Author: Sarah Bond

Ingredients

Eggplant

  • 3 medium eggplants
  • 1 tsp salt
  • 2 Tbsp olive oil 30 mL

Sauce

  • 1 Tbsp olive oil 15 mL
  • 3 cups diced mushrooms 225 g
  • 6 cloves garlic minced
  • 1 24-oz jar marinara sauce* 680 g
  • 2 Tbsp sliced fresh basil
  • ½ tsp salt
  • Pinch of crushed red pepper

Ricotta Mixture

  • 1 15-oz package ricotta cheese 425 g
  • 2 cups shredded mozzarella cheese divided, 200 g
  • 1 cups shredded parmesan cheese divided, 100 g
  • 1 10-oz package frozen spinach thawed, 283 g
  • 1 large egg
  • ½ tsp oregano
  • ¼ tsp salt

Instructions

  • Sweat The Eggplant: Cut 3 medium eggplants lengthwise into ⅛-inch slices (this is easiest with a mandolin slicer). Sprinkle slices evenly with 1 tsp salt on both sides, then set on a few layers of paper towels and set aside for 15 minutes. When finished, firmly pat eggplant as dry as possible with paper towels.
    Thin slices of raw eggplant, perfect for eggplant lasagna, are arranged on a white towel, with a small dish of salt on a red tiled surface nearby.
  • Precook The Eggplant: Preheat oven to broil. Brush eggplant slices on both sides with 2 Tbsp olive oil, then broil for 3 to 5 minutes, flipping halfway through cooking, until the eggplant is tender and slightly browned. You may need to work in batches. When finished, remove the eggplant from the oven and set the temperature to 350°F (175°C).
    Slices of roasted eggplant, perfect for eggplant lasagna, are arranged on a parchment-lined baking sheet, showing some charred and golden-brown areas.
  • Sauce: Heat 1 Tbsp olive oil in a large saute pan over medium heat. Add 6 cloves garlic (minced) and 3 cups diced mushrooms, cooking uncovered until mushrooms sweat out their moisture, about 5 to 7 minutes.
    Add 1 24-oz jar marinara sauce*, 2 Tbsp sliced fresh basil, ½ tsp salt, and Pinch of crushed red pepper. Cover and let simmer gently for about 10 minutes, while you prepare the rest.
    A pan on a red tiled surface contains chopped mushrooms, tomato sauce, and freshly chopped basil, ready to be mixed for a delicious eggplant lasagna.
  • Ricotta: Stir together 1 15-oz package ricotta cheese, half of the mozzarella, half of the parmesan, 1 10-oz package frozen spinach (thawed), 1 large egg, ½ tsp oregano, and ¼ tsp salt.
    A mixing bowl filled with thick, creamy batter for eggplant lasagna, packed with chopped greens and herbs, sits on a red tiled countertop. A black spoon rests in the bowl.
  • Assemble: In a 9×9-inch (or similar size) casserole dish, layer – ⅓ of the sauce > ⅓ of the eggplant > ⅓ of the ricotta mixture > repeat until all ingredients are used. Sprinkle with remaining ½ cup mozzarella and ½ cup parmesan.
    A baking dish filled with layered grilled eggplant slices sits on a red tiled surface next to a pan of tomato sauce and a bowl of creamy mixture, ready to become a delicious homemade eggplant lasagna.
  • Bake: For about 30 minutes, or until top is golden brown. Let cool slightly before serving.
    A baked eggplant lasagna with a cheesy top in a pan, a serving spoon, and a square piece plated on a white plate next to a small bowl of shredded cheese on a red tiled surface.

Notes

*Or make your own marinara sauce.
To prep this dish ahead, prepare as directed above, but do not bake. Cover the layered casserole dish with a lid or wrap and place in the fridge for up to 24 hours. When ready, remove from the refrigerator and bake as directed.
Store in an airtight container in the fridge for 3 to 5 days. Be sure to use a well-sealed container.
Reheat leftover lasagna in the microwave in small increments.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 30.6g | Protein: 18.8g | Fat: 20.5g | Saturated Fat: 8.8g | Cholesterol: 62mg | Sodium: 977mg | Potassium: 888mg | Fiber: 10.5g | Sugar: 16.3g | Calcium: 384mg | Iron: 3mg
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