Gluten Free/ Low Carb/ Vegetarian

Spinach and Eggplant Lasagne (Low Carb and Gluten Free)

This is a great alternative to the traditional pasta lasagna and users layers of thin aubergine (eggplant) instead.   I loved the blend of spinach and ricotta too.  A gorgeous filling meal with no carbs!  Take that pasta!!   I make my own tomato sauce but if you wanted to cheat you could use ready bought…but I will be judging you……..


1 10 oz frozen spinach, defrosted

1 Eggplant (Aubergine), thinly sliced

1 egg

1 cup ricotta cheese

1/4 cup Feta cheese

1/4 cup Parmesan cheese, grated

1/4 tspn ground nutmeg

1/4 tspn white pepper

2 cups tomato sauce


  • Preheat the oven to 190C/375F degrees.
  • Mix the spinach, ricotta, feta, egg and spices.  Season to taste.
  • Put a layer of the aubergine (eggplant) at the bottom of a greased baking dish.
  • Spread some of the spinach over the aubergine and cover in a layer.
  • Cover this layer with a few large spoonfulls of tomato sauce.
  • Repeat the layers until used up.
  • Sprinkle the top with the Parmesan cheese and bake for 30-40 minutes.
  • Eat and enjoy!

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1 Comment

  • Reply
    A Table in the Sun
    August 31, 2012 at 2:27 am

    This sounds delicate and delicious.

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