If you’re craving a dish that brings together layers of wholesome vegetables, creamy cheese, and a vibrant burst of fresh pesto, then the Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe is about to become your new favorite. This delightful lasagna swaps traditional pasta for tender roasted eggplant slices, creating a lighter yet endlessly satisfying comfort meal. Between the earthy richness of spinach and ricotta, the subtle warmth of nutmeg, and the zesty punch of homemade arugula almond pesto, every bite feels like a celebration of fresh, bold flavors. Whether you’re serving it for a family dinner or entertaining friends, this lasagna promises to wow your taste buds and your guests alike.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is all you need to create layers of lush flavor and beautiful texture in your Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe. Each component has a vital role, from bringing moisture and creaminess to adding herbal brightness and a little heat.
- 3 large eggplants (about 3 lbs): Roasted to tender perfection, these are the star layers replacing traditional pasta.
- 1 teaspoon salt: Draws out moisture from the eggplant and enhances overall flavor.
- 2 tablespoons olive oil, spray olive oil, or ghee: For roasting the eggplant and adding a silky richness.
- 1 tablespoon olive oil: Used to sauté aromatics and spinach, building depth in the filling.
- 1 onion, diced: Provides a sweet, savory base that complements garlic and spinach.
- 4–8 garlic cloves, rough chopped: Adds punchy aromatic warmth to the filling and pesto.
- 6 ounces baby spinach: Offers fresh, vibrant green notes and tender texture.
- Salt and pepper to taste (1/4 teaspoon each): Essential seasonings to perfectly balance all layers.
- 1/4 teaspoon red pepper flakes (optional): Adds a subtle heat that livens up the spinach filling.
- 16-ounce tub of whole milk ricotta (or tofu ricotta): Creamy and mild, it binds the filling with softness and richness.
- 1 large egg: Helps hold the ricotta mixture together for the perfect silky texture.
- 1/4 cup chopped basil: Infuses the filling with fresh herbal brightness.
- 1/2 teaspoon salt: Ensures the ricotta filling is perfectly seasoned.
- 1/4 teaspoon nutmeg: Adds a warm, subtle spice that elevates the creamy mixture.
- 1/4 teaspoon pepper: A final dash for a mild peppery kick in the ricotta.
- 24-ounce jar marinara sauce: A tangy, hearty base that adds depth and moisture between layers.
- 8 no-boil lasagna noodles (or gluten-free alternative): The classic pasta layer if you want to switch it up or need extra substance.
- 1–1 1/2 cups grated mozzarella or vegan cheese: Melts beautifully to create gooey, golden goodness.
- 1/4–1/3 cup pecorino or parmigiano cheese: Adds a sharp, salty finish to the top layers.
- 1/4–1/2 teaspoon chili flakes (optional): For a touch of fiery kick if you like a little spice.
How to Make Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe
Step 1: Preheat and Prepare Your Eggplant
Start by preheating your oven to 400 degrees Fahrenheit. Slice your eggplants into even rounds to ensure they roast uniformly. Lay them out on a baking sheet, lightly seasoning with salt and a spritz or drizzle of olive oil or ghee for that gorgeous golden finish. Roast until tender and slightly caramelized, which concentrates their flavor and tenderizes them beautifully for layering.
Step 2: Sauté Onion, Garlic, and Spinach
While the eggplant roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and rough chopped garlic, cooking until soft and fragrant. Then toss in the baby spinach, stirring until it wilts down and releases its bright green charm. Season with salt, pepper, and optional red pepper flakes to taste. This mixture forms your flavorful vegetable filling that complements the creamy ricotta perfectly.
Step 3: Mix Up the Ricotta Filling
In a mixing bowl, combine the whole milk ricotta with one large egg, chopped basil, salt, nutmeg, and pepper. Whisk gently until everything is smoothly blended. This filling brings a luscious creaminess that melds beautifully with the spinach and eggplant layers, adding richness without overpowering the fresh ingredients.
Step 4: Assemble the Lasagna Layers
Grab a baking dish and begin layering: Start with a spoonful of marinara sauce on the bottom to prevent sticking. Next, add a layer of roasted eggplant slices, followed by dollops of the ricotta mixture and the spinach sauté. Sprinkle a handful of no-boil noodles if you prefer the traditional pasta texture. Continue these layers, finishing with marinara sauce and generous amounts of grated mozzarella and pecorino cheese on top. For those who enjoy a little heat, scatter chili flakes across the final cheese layer.
Step 5: Bake Until Golden and Bubbling
Cover the lasagna with foil and bake for about 40 minutes to heat through and allow flavors to meld. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden, bubbling, and irresistibly inviting. The aroma filling your kitchen will tell you your Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe is nearly ready to enjoy.
Step 6: Blend the Arugula Almond Pesto
In a food processor, combine fresh arugula, toasted almonds, garlic, olive oil, lemon juice, and a pinch of salt. Blend until the mixture is smooth yet still has a bit of texture. This zesty and peppery pesto is the perfect finishing touch, adding bright color and vibrant flavor that contrasts superbly with the creamy layers of the lasagna.
Step 7: Serve and Garnish
Let the lasagna rest for 10 minutes after baking so it sets beautifully. Spoon generous dollops of the arugula almond pesto over each serving to add that fresh herbal bite that keeps this dish feeling lively and balanced.
How to Serve Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe
Garnishes
Fresh torn basil leaves and a light sprinkle of extra pecorino or parmigiano cheese make delightful garnishes that enhance the lasagna’s aromatic profile. A drizzle of good quality extra virgin olive oil or a few chili flakes can add subtle extra depth and visual appeal.
Side Dishes
This vegetarian masterpiece pairs beautifully with a crisp green salad tossed in lemon vinaigrette, or roasted seasonal vegetables for a well-rounded, colorful plate. Garlic bread or a crusty baguette can be served alongside for sopping up every last bit of marinara and cheese.
Creative Ways to Present
Try serving this lasagna in individual ramekins for charming personal portions at dinner parties, topped with a fresh spoonful of the arugula almond pesto. Alternatively, layering the lasagna in clear casserole dishes allows guests to admire the colorful strata before diving in.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover any leftover Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe tightly in an airtight container. It will keep well in the refrigerator for up to 4 days, making for convenient and delicious next-day meals.
Freezing
This lasagna freezes wonderfully when wrapped well in plastic wrap and foil or stored in freezer-safe containers. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain its creamy texture and vibrant flavors.
Reheating
For best results, reheat leftovers covered in the oven at 350 degrees Fahrenheit until warmed through, about 20-25 minutes. For quicker meals, use the microwave in bursts, but be mindful that the oven method keeps the textures and flavors at their best.
FAQs
Can I substitute the eggplant with another vegetable?
While eggplant is key to the signature texture of this lasagna, zucchini or thinly sliced portobello mushrooms can be interesting alternatives, though the flavor and moisture content will differ slightly.
Is this recipe suitable for vegans?
Absolutely! Use tofu ricotta instead of dairy ricotta and vegan cheese options to keep it plant-based while enjoying all the rich, creamy satisfaction.
Do I have to use no-boil lasagna noodles?
Not at all. You can swap for traditional noodles that have been boiled or gluten-free noodles depending on your dietary needs or preferences. Simply adjust layering accordingly.
Can I prepare the pesto ahead of time?
Yes, the arugula almond pesto can be made up to 2 days in advance and stored in the fridge in an airtight container. Give it a quick stir and add a splash of olive oil before serving if it thickens.
How spicy is the recipe with the chili flakes?
The optional chili flakes add just a gentle background warmth without overpowering the fresh and creamy flavors. You can easily leave them out or adjust the amount to suit your heat preference.
Final Thoughts
Giving the Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe a try means welcoming a comforting yet fresh twist on a classic favorite into your kitchen. It’s wonderfully layered with textures and flavors that feel both indulgent and nourishing. Whether you’re feeding a crowd or enjoying a cozy night in, this recipe has all the heartiness and freshness you crave. So go ahead, prep your ingredients, and get ready to fall in love with every bite!
Print
Eggplant Lasagna with Spinach, Ricotta, and Arugula Almond Pesto Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Eggplant Lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring layers of roasted eggplant, a creamy ricotta and spinach filling, marinara sauce, and melty mozzarella cheese, all baked to golden perfection. Finished with a fresh and vibrant arugula almond pesto, it’s a satisfying and wholesome meal perfect for family dinners or special occasions.
Ingredients
For the Eggplant Lasagna
- 3 large eggplants (about 3 lbs)
- 1 teaspoon salt
- 2 tablespoons olive oil, spray olive oil, or ghee
- 1 tablespoon olive oil
- 1 onion, diced
- 4–8 garlic cloves, rough chopped
- 6 ounces baby spinach
- Salt and pepper to taste (1/4 teaspoon each)
- 1/4 teaspoon red pepper flakes (optional)
- 16-ounce tub of whole milk ricotta (or substitute tofu ricotta)
- 1 large egg
- 1/4 cup chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 24-ounce jar marinara sauce
- 8 no-boil lasagna noodles (or substitute gluten-free lasagna noodles)
- 1–1 1/2 cups grated mozzarella or vegan cheese
- 1/4–1/3 cup pecorino or parmigiano cheese
- 1/4–1/2 teaspoon chili flakes (optional)
For the Arugula Almond Pesto
- Fresh arugula leaves
- Raw almonds
- Garlic cloves
- Olive oil
- Salt and pepper to taste
- Optional: lemon juice for brightness
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the eggplants.
- Slice and Roast Eggplant: Slice the eggplants into even rounds. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture. Pat dry, then coat with 2 tablespoons of olive oil or ghee. Arrange them on a baking sheet and roast in the oven until tender and slightly browned, about 20-25 minutes.
- Make Spinach Filling: Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté the diced onion and chopped garlic cloves until translucent and fragrant. Add the baby spinach and cook until wilted. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and red pepper flakes if desired. Remove from heat and set aside.
- Prepare Ricotta Mixture: In a bowl, whisk together the whole milk ricotta, one large egg, chopped basil, 1/2 teaspoon salt, nutmeg, and 1/4 teaspoon pepper until smooth and creamy.
- Assemble: In a suitable baking dish, start by spreading a thin layer of marinara sauce on the bottom. Layer 2 no-boil lasagna noodles over the sauce, then add a layer of roasted eggplant slices, followed by half the spinach filling, and dollops of the ricotta mixture. Sprinkle with some mozzarella and pecorino cheeses. Repeat the layers ending with noodles topped with marinara sauce, mozzarella, and grated pecorino. Optionally sprinkle chili flakes on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is golden and bubbly.
- Make Arugula Pesto: While the lasagna bakes, blend fresh arugula, raw almonds, garlic cloves, olive oil, salt, and pepper in a food processor until smooth. Add a squeeze of lemon juice if desired for extra brightness.
- Serve: Let the lasagna rest for 10 minutes after baking to set. Serve portions topped with fresh arugula almond pesto for a flavorful finish.
Notes
- Salting and resting the eggplant slices helps reduce bitterness and excess moisture for better texture.
- No-boil lasagna noodles save time, but you can substitute with gluten-free noodles to accommodate dietary needs.
- Use tofu ricotta for a vegan-friendly option; be sure to use vegan cheese as well.
- Adjust the amount of garlic and red pepper flakes according to your spice preference.
- The arugula almond pesto can be made ahead and stored in the refrigerator for up to 3 days.
- Allowing the lasagna to rest before serving ensures cleaner slices and better flavor melding.
