Eggplant Lasagna with Ricotta and Spinach

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Layers of thinly sliced roasted eggplant, creamy ricotta, and sautéed spinach baked into a comforting keto-friendly lasagna. This Italian-inspired vegetarian recipe (keto, low carb), ready in about 50 minutes, pairs large eggplants, ricotta cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, 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.

Ingredients

• 2, sliced lengthwise into 1/4-inch thick slices large eggplants
• 1 1/2 cups ricotta cheese
• 5 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried oregano

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Arrange 2 large eggplants sliced lengthwise (1/4-inch thick) on baking sheets, brush both sides with 2 tbsp olive oil and season with 1 tsp sea salt and 1/2 tsp black pepper. Roast for 20 minutes, flipping halfway until tender and golden.
2. Step 2: While eggplants roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant, then add 5 cups fresh spinach and cook, stirring, until wilted and excess moisture evaporates, about 4 minutes. Season with 1/2 tsp sea salt and 1/2 tsp black pepper.
3. Step 3: In a bowl, combine 1 1/2 cups ricotta cheese with the cooked spinach, 1 tsp dried oregano, and 1/4 cup grated parmesan cheese.
4. Step 4: In a baking dish, layer half of the roasted eggplant slices, spread half of the ricotta-spinach mixture evenly, then sprinkle 1/2 cup shredded mozzarella. Repeat layers finishing with mozzarella on top.
5. Step 5: Bake at 400°F for 15 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.