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Spinach Eggplant Lasagna

Course: Main Course, Vegetarian
Cuisine: American, Vegetarian
Keyword: Easy Comfort Food, family friendly recipe, low carb eggplant
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 People
Calories: 297kcal
Author: Angela Coleby
A low carb spinach eggplant lasagna
Print Recipe


  • 2 eggplants thinly sliced
  • 3 tablespoons olive oil
  • 1 ½ cups spinach, cooked
  • 1 cup ricotta cheese
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup marinara sauce low carb`


  • ¼ cup Parmesan cheese grated
  • ¼ cup Mozzarella cheese grated


  • Preheat the oven to 190C/375F degrees.
  • Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
  • With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
  • Set aside.
  • In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.  
  • Put a layer of the eggplant at the bottom of a greased baking dish.
  • Spread some of the spinach mixture over the aubergine and cover in a layer.
  • Cover this layer with a few spoons of low carb marinara sauce
  • Repeat the layers until used up.
  • Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
  • Eat and enjoy!



The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com 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.


Serving: 1serving | Calories: 297kcal | Carbohydrates: 11g | Protein: 11g | Fat: 24g | Fiber: 4g