If you love the comforting, layered goodness of traditional lasagna but want to lighten things up while packing in tons of flavor and veggies, this Eggplant Lasagna with Mushrooms and Spinach Recipe is an absolute game-changer. Roasted eggplant slices replace pasta sheets, creating a tender, melt-in-your-mouth base layered with earthy mushrooms, vibrant spinach, and luscious ricotta cheese, all smothered in your favorite marinara sauce. It’s a spectacular way to enjoy a hearty, crowd-pleasing meal that feels indulgent without being heavy, perfect for cozy dinners or impressing guests with something truly special.

Ingredients You’ll Need

A large, smooth, shiny dark purple eggplant sits on a white marbled surface. A sharp kitchen knife with a silver blade and a dark handle lies near the top right corner of the eggplant. The eggplant has a small pink sticker near its middle. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the secret to this recipe’s success. Each one plays a vital role in building incredible layers of flavor, texture, and color, making the final dish irresistible from the very first bite.

Eggplants (3-4 large): Sliced into 3/4-inch rounds, these create the perfect pasta substitute and add a velvety texture.
Avocado oil spray or high smoke-point oil (about 2 1/2 tablespoons): Used for roasting the eggplant to golden perfection without excess grease.
Grapeseed oil (1/2 tablespoon): A neutral oil perfect for sautéing mushrooms without overpowering their flavor.
Sea salt for salting eggplant: Essential for drawing out moisture to keep the layers from getting soggy.
Pink Himalayan salt (1 teaspoon total, divided): Offers a subtle mineral flavor that enhances the entire dish.
Black pepper (1/2 teaspoon divided): Adds a gentle kick and balances the flavors beautifully.
Dried oregano (1/2 teaspoon): Brings earthy warmth that pairs wonderfully with mushrooms and tomato sauce.
Cremini or white mushrooms (16 ounces, sliced): Provides an earthy, meaty component to the dish’s filling.
Garlic (3 cloves, minced): Infuses the sauce with aromatic depth that wakes up every layer.
Marinara pasta sauce (26-ounce jar): Choose your favorite organic or homemade variety for rich tomato goodness.
Ricotta cheese (17 ounces): Creamy and mild, it perfectly balances the savory and vegetal elements.
Frozen chopped spinach (10 ounces, thawed and drained): Adds vibrant color and nutrition with just a mild earthy note.
Grated Parmesan cheese (1/2 cup, divided): Adds a sharp, salty finish both inside and on top of the layers.
Large egg (1): Binds the ricotta and spinach mixture for a smooth, sliceable texture.
Shredded cheese blend (1 cup): Use what you love or have on hand, from mozzarella to provolone, for that irresistible melty crown.
Fresh herbs (2 tablespoons, optional): Basil, thyme, or parsley to sprinkle on top and brighten every forkful.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Eggplant Lasagna with Mushrooms and Spinach Recipe

Step 1: Salt and Prepare the Eggplant

Start by slicing your eggplants into 3/4-inch-thick rounds and sprinkling both sides with plenty of sea salt. Lay them out on paper towel-lined sheet pans and let them rest for 30 minutes to 1.5 hours. This step draws out moisture and bitterness, helping the eggplant roast into tender, flavorful layers that won’t become soggy during baking.

Step 2: Rinse and Dry the Eggplant

After the resting period, rinse the salt off the eggplant slices under cool water and drain them in a colander. Then return the slices to the sheet pans with fresh paper towels and gently pat them dry. Removing the excess moisture here ensures crisp edges after roasting.

Step 3: Roast the Eggplant Slices

Preheat your oven to 400 degrees Fahrenheit. Line three sheet pans with parchment paper sprayed lightly with avocado oil. Arrange the eggplant slices in a single layer, spray the tops again, then roast for 15 minutes until the bottom side is golden and caramelized. Flip, rotate the pans, and roast another 15 minutes until both sides are perfectly roasted.

Step 4: Sauté the Mushrooms with Garlic and Herbs

While the eggplant roasts, heat half a tablespoon of grapeseed oil in a large skillet over medium heat. Add your sliced mushrooms and sauté until they soften and release their juices, about 7 minutes. Season with pink Himalayan salt, black pepper, and oregano. Toss in the minced garlic and cook until fragrant, about one more minute. Finally, stir in your marinara sauce and set aside to let the flavors mingle.

Step 5: Mix the Ricotta and Spinach Filling

In a large mixing bowl, beat together the egg, ricotta cheese, a quarter cup of Parmesan cheese, along with the remaining salt and pepper. Gently fold in the thawed and well-drained chopped spinach, breaking up the greens with a fork so they distribute evenly throughout the cheesy mixture.

Step 6: Assemble Your Eggplant Lasagna

Spray a 9×13-inch baking dish with avocado oil and start layering. Spread half of the mushroom marinara on the bottom. Lay down half of the roasted eggplant slices, then spread all of the ricotta-spinach filling evenly over the top. Add the remaining eggplant slices, then the rest of the mushroom sauce. Sprinkle the remaining Parmesan and your shredded cheese blend on top for that signature cheesy finish.

Step 7: Bake Until Bubbling and Golden

Place your assembled dish in a 350-degree oven and bake uncovered for 25 to 30 minutes, until the cheeses are melted, bubbling, and golden. If you like, finish under the broiler for 5 minutes for a delightfully crisp and browned top crust. Finally, sprinkle with fresh herbs if desired and let it rest for 5 to 10 minutes before slicing. This waiting time helps the layers set nicely for perfect portions.

How to Serve Eggplant Lasagna with Mushrooms and Spinach Recipe

A large rectangular metal baking pan filled with a baked casserole that has a bubbly, golden-brown cheese layer on top. The cheese is melted evenly with some darker spots showing a crispy texture. The casserole underneath is not visible but the top cheese layer covers the whole surface smoothly. Two gray oven mitts are holding the pan from both sides, one on each side, emerging from the bottom corners of the image. The background shows a white marbled surface inside the oven. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh herbs like basil, thyme, or parsley right before serving lifts the dish beautifully with aromatic freshness and a pop of color. You could also sprinkle a little extra grated Parmesan or drizzle a touch of good-quality extra virgin olive oil for an added glossy finish.

Side Dishes

This lasagna pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted garlic bread or warm focaccia is perfect for soaking up any leftover sauce. For a light vegetable side, sautéed green beans with almonds bring a lovely crunch contrast.

Creative Ways to Present

Serve individual portions layered high on colorful plates to show off the vibrant layers of eggplant, ricotta, and sauce. For a festive occasion, offer mini versions in small ramekins for an elegant, personalized touch. Or try topping with a fried egg for a brunch take on this classic recipe. Everyone will love the delightful surprise!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making cold or reheated slices even more delicious.

Freezing

This Eggplant Lasagna with Mushrooms and Spinach Recipe freezes beautifully. Portion into freezer-safe containers or wrap the whole dish tightly with foil and plastic wrap. Freeze for up to 3 months, then thaw overnight in the fridge before reheating.

Reheating

Reheat individual servings in the microwave or warm the entire dish covered with foil in a 350-degree oven for 20-30 minutes until heated through and bubbly. For a crispier top, remove the foil in the last 5 minutes of baking.

FAQs

Can I prepare this lasagna vegan?

Absolutely! Swap the ricotta and shredded cheeses for plant-based versions and use a vegan-friendly marinara sauce. Consider adding firm tofu blended with herbs as a ricotta substitute for similar creaminess.

Do I have to salt the eggplant?

Salting is highly recommended to draw out excess water and reduce any bitterness. It also improves the texture, helping the slices roast to a tender yet firm consistency perfect for layering.

What type of mushrooms work best?

Cremini mushrooms add a nice depth of flavor, but you can use white button mushrooms or even a mix of wild mushrooms depending on what you like or have on hand. Just make sure to slice them evenly for even cooking.

Can I make this gluten-free?

Yes! Since this recipe replaces lasagna noodles with eggplant, it is naturally gluten-free. Just double-check your marinara and any processed cheeses to ensure they’re gluten-free.

How long does it take to prepare this recipe?

While the total time is about 2 hours, much of it is hands-off, such as salting and roasting the eggplant. The active prep and assembly are straightforward, making it perfect for leisurely weekend cooking or entertaining.

Final Thoughts

This Eggplant Lasagna with Mushrooms and Spinach Recipe is a true celebration of fresh ingredients and comforting layers that come together to create something uniquely wonderful. Whether you’re a longtime veggie lover or just looking for a delicious new way to change up your weeknight dinners, this recipe invites you to indulge in all that hearty satisfaction with a lighter touch. I can’t wait for you to try it and make it your own!