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Roasted Eggplant Lasagna

Rated as 4.2 out of 5 Stars
3

"In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian."
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Ingredients

1 h 45 m servings 432
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
  3. Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
  4. Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
  5. Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
  6. Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Nutrition Facts


Per Serving: 432 calories; 26.9 21.7 29.8 102 1179 Full nutrition

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Reviews

Read all reviews 17
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Tasty recipe, sprinkled eggplant slices with Italian Seasoning before roasting. Make sure to watch the eggplant carefully in the oven, my first attempt led to to some charred eggplant slices :-)

Most helpful critical review

This recipe should call for 2 large eggplants instead of 1. The flavor was good, but I ended up having to make pasta to make up for the missing layer and a half of eggplant. Not sure I would try...

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Tasty recipe, sprinkled eggplant slices with Italian Seasoning before roasting. Make sure to watch the eggplant carefully in the oven, my first attempt led to to some charred eggplant slices :-)

I have made this a few times. I agree..you need two eggplants. It is delicious. One time I used sautéed brocolli. Yummy!

This recipe should call for 2 large eggplants instead of 1. The flavor was good, but I ended up having to make pasta to make up for the missing layer and a half of eggplant. Not sure I would try...

Made a variation of this recipe and my husband and I loved it. I sauteed up some seasoned (w/pepper & garlic) chicken pieces and added the to each layer with mushrooms and chopped kale. I used h...

So good! Quite a few steps but not difficult. I only used one very large eggplant and had perfect amount (be sure to use square pan - not rectangle!). And I didn't bother with peeling the eggpla...

Great recipe, but it would be better with some peppers, mushrooms, zucchini, corn and any other veggie you like. No reason for this to only have eggplant & spinach. Healthy it up! Excellent flav...

This was delicious, but mine turned out a little runny even though I used only 15 oz of tomato sauce instead of the 2 1/2 cups the recipe called for. Maybe because it smelled so good I didn't ...

I followed the recipe. Next time I will add more eggplant. The flavor was wonderful. I didn't even miss the noodles.

So good as is! 6 servings in my 9*9, 1 large eggplant. Will attempt again with sugar free sauce and larger pan. Great for making ahead, take to work.