Eggplant Lasagna with Ricotta and Spinach

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

Layers of thinly sliced roasted eggplant, creamy ricotta, and sautéed spinach baked into a comforting keto-friendly lasagna. This italian-inspired vegetarian (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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 35 min Serves 4 Italian cuisine 310 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Lasagna with Ricotta and Spinach?

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 large eggplants from drying out.

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

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 Lasagna with Ricotta and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lasagna with Ricotta and Spinach keto?

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

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