Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Spinach & Eggplant Lasagna

spinach eggplant lasagna

If you are looking for an easy eggplant recipe, this spinach eggplant lasagna will hit the spot.

This spinach eggplant lasagna recipe uses eggplant slices in place of pasta sheets, making it a delicious low carb dinner. A spinach and ricotta cheese filling are used as the main filling making this a less cheesy lasagna that the traditional recipe but is still a hearty and tasty dish.

I will confess that when I first made this spinach eggplant lasagna recipe many years ago, I did not cook the eggplant slices beforehand. Yep. I used layers of thinly sliced raw eggplants and I do not recommend this at all.

Eggplant Slices

The eggplant slices are best grilled as that seems to use less oil than frying them. I find that when you fry the eggplant slices, they suck up the oil like a sheet of strong kitchen towel and the recipe that calls for 3 tablespoons of olive oil turns into 3 cups of olive oil!


I did not use a cheese sauce with this eggplant lasagna but chose a spinach and ricotta cheese filling instead. As I wanted to bake a vegetarian eggplant lasagna without the noodles I thought a heartier filling would work better. You could always add a layer of cooked mince to this lasagna though.

Other Eggplant Recipes You May Enjoy

Grilled Eggplant Stacks

Baked Eggplant Parmesan

Eggplant Parmesan Slices

Eggplant Chips

4 from 2 votes
Spinach Eggplant Lasagna
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

A low carb spinach eggplant lasagna

Course: Main Course, Vegetarian
Cuisine: American, Vegetarian
Keyword: Easy Comfort Food, family friendly recipe, low carb eggplant
Servings: 4 People
Calories: 297 kcal
Author: Angela Coleby
  • 2 eggplants thinly sliced
  • 3 tablespoons olive oil
  • 1 1/2 cups spinach, cooked
  • 1 cup ricotta cheese
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup marinara sauce low carb`
  • 1/4 cup Parmesan cheese grated
  • 1/4 cup Mozzarella cheese grated
  1. Preheat the oven to 190C/375F degrees.

  2. Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.

  3. With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).

  4. Set aside.

  5. In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.  

  6. Put a layer of the eggplant at the bottom of a greased baking dish.

  7. Spread some of the spinach mixture over the aubergine and cover in a layer.

  8. Cover this layer with a few spoons of low carb marinara sauce

  9. Repeat the layers until used up.

  10. Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.

  11. Eat and enjoy!

Recipe Notes

Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition Facts
Spinach Eggplant Lasagna
Amount Per Serving (1 serving)
Calories 297 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

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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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