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Noodle-less Eggplant Lasagna

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By Cindy Ensley
Created Jan 23, 2014
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Low-carb lasagna? Yes please! We used thinly sliced eggplant in lieu of noodles and layered spinach, ricotta cheese and marinara sauce for a satisfying vegetarian meal.

Noodle-less Eggplant Lasagna

  • Prep Time 15 min
  • Total 1 hr 25 min
  • Servings 8
  • Ingredients 8
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Ingredients

  • 2 medium eggplants, trimmed
  • Dash salt
  • 2 cups ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 box (9 oz) frozen chopped spinach, thawed
  • 2 cups marinara sauce
  • 1 cup mozzarella pearls
  • Shredded fresh basil leaves

Instructions

  • Step 
    1
    Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.
  • Step 
    2
    Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.
  • Step 
    3
    In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.
  • Step 
    4
    Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.
  • Step 
    5
    Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.

Nutrition

Nutrition Facts are not available for this recipe

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