Roasted Eggplant Lasagna
A lighter, veggie-packed lasagna that swaps noodles for roasted eggplant slices. Layered with a hearty mushroom marinara and a spinach-ricotta mixture. Baked until bubbly and golden with melted mozzarella. A delicious gluten-free and low-carb alternative to the classic pasta dish. Even meat lovers will enjoy this satisfying meal.
- Prep
- 30 min
- Cook
- 30 min
- Rest
- 30 min
- Servings
- 1
- Calories
- 320 per serving
- Temperature
- 400°F
- Difficulty
- beginner
- Cost
- $15
Ingredients
- 2 count large eggplants
- 4 tbsp olive oil
- 2 tsp kosher salt
- 16 oz sliced cremini mushrooms
- 3 cloves garlic (minced)
- 0.5 tsp dried oregano
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 10 oz frozen chopped spinach (thawed)
- 0.75 cup Parmesan cheese
- 1 count egg
- 1 cup mozzarella cheese
Steps
- 1Roast eggplant slices at 400°F for 25 mins.
- 2Sauté mushrooms and garlic; add marinara.
- 3Mix ricotta, spinach, egg, cheese.
- 4Layer sauce, eggplant, ricotta mix.
- 5Top with mozzarella.
- 6Bake 25-30 mins at 350°F.
vegetarian · gluten-free · low-carb · lasagna · dinner