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
Scale
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.
