Eggplant and Spinach Keto Lasagna with Ricotta and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of roasted eggplant and sautéed spinach baked with creamy ricotta and mozzarella cheese for a low-carb lasagna alternative. This Italian-inspired keto recipe (vegetarian), ready in about 70 minutes, pairs eggplant, fresh spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 Italian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Arrange 2 medium sliced eggplant rounds on baking sheets, brush both sides with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/2 tsp black pepper. Roast for 20 minutes, flipping halfway, until tender and golden.
  2. Step 2: While eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 6 cups chopped spinach, 1 tsp salt, and 1/2 tsp black pepper, cooking until wilted and moisture evaporates, about 5 minutes.
  3. Step 3: In a mixing bowl, combine 1 1/2 cups ricotta cheese, 1 tsp dried oregano, and wilted spinach mixture.
  4. Step 4: In a greased 9x13 inch baking dish, layer half the roasted eggplant slices, spread half the ricotta-spinach mixture evenly, then sprinkle with 3/4 cup shredded mozzarella. Repeat layers, finishing with the remaining 3/4 cup mozzarella and 1/4 cup grated parmesan on top.
  5. Step 5: Bake uncovered for 25-30 minutes until cheese is bubbly and golden. Let cool for 10 minutes before slicing and serving.

Frequently asked questions

How long does Eggplant and Spinach Keto Lasagna with Ricotta and Mozzarella take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant and Spinach Keto Lasagna with Ricotta and Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Eggplant and Spinach Keto Lasagna with Ricotta and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Spinach Keto Lasagna with Ricotta and Mozzarella for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Spinach Keto Lasagna with Ricotta and Mozzarella keto?

Yes — this recipe is tagged keto, vegetarian, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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