Eggplant Lasagne with Ricotta and Spinach Filling

Eggplant lasagne is a delicious and healthy twist on the classic Italian dish. By replacing traditional pasta noodles with slices of roasted eggplant, this recipe cuts down on carbs while still delivering all the rich flavors you crave. Layers of seasoned ricotta cheese, spinach, and marinara sauce combine with the tender eggplant for a comforting, satisfying meal the whole family will love.

Ingredients

• 2-3 large eggplants, sliced lengthwise into 1/4-inch thick slices
• Olive oil, for brushing
• Salt and pepper
• 2 cups part-skim ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 12 oz frozen spinach, thawed and squeezed dry
• 1/2 cup chopped fresh basil, divided
• 1/4 cup chopped fresh parsley
• 1/4 cup pine nuts, toasted
• 2 1/2 cups marinara sauce (homemade or store-bought)
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat the oven to 425°F (220°C). Arrange the eggplant slices on baking sheets, brush both sides with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. In a large bowl, mix the ricotta, egg, Parmesan, garlic, oregano, red pepper flakes, salt, and pepper until well combined. Stir in the spinach, 1/4 cup basil, parsley, and pine nuts.
3. Spread 1/2 cup of marinara sauce in a 9×13-inch baking dish. Layer 1/3 of the eggplant slices, slightly overlapping them. Spread half of the ricotta mixture evenly over the eggplant, followed by 3/4 cup of marinara sauce and 1/2 cup of mozzarella. Repeat the layers, starting with eggplant, then ricotta, marinara, and mozzarella. Finish with the remaining eggplant slices and marinara sauce.
4. In a small bowl, mix the remaining 1/2 cup mozzarella with the panko breadcrumbs and the remaining 1/4 cup basil. Sprinkle the mixture evenly over the top of the lasagna.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, until the cheese is melted, bubbly, and lightly browned.
6. Let the lasagne rest for 15 minutes before serving, garnished with additional fresh basil if desired.

Top Tips

• Salting the eggplant slices for 10-15 minutes before roasting helps draw out excess moisture, preventing a watery lasagna. Be sure to pat the slices dry before brushing with oil.
• Roasting the eggplant at a high temperature ensures it becomes tender and flavorful without getting mushy. Don’t skip this step!
• Squeeze out as much liquid as possible from the thawed spinach to avoid a soggy filling.
• Toasting the pine nuts enhances their nutty flavor and adds a pleasant crunch to the creamy ricotta layer.
• Let the lasagne rest for at least 15 minutes before cutting and serving. This allows it to set up properly, making it easier to slice and less likely to fall apart on the plate.
• Experiment with different cheeses and fillings to customize the lasagna to your tastes. Sautéed mushrooms, zucchini, or ground meat would all be delicious additions.

With its layers of flavorful roasted eggplant, creamy ricotta-spinach filling, and bubbly mozzarella topping, this eggplant lasagne is sure to become a new family favorite. Enjoy it as a hearty vegetarian main course or a satisfying side dish alongside grilled meats or fish. Buon appetito!