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Eggplant Lasagna with Mushrooms and Spinach Recipe

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4.3 from 2 reviews

This Eggplant Lasagna is a delicious and healthier alternative to traditional lasagna, replacing pasta layers with roasted eggplant slices. Packed with a savory mushroom marinara sauce, creamy ricotta and spinach filling, and topped with a blend of melted cheeses, it’s a comforting, flavorful dish perfect for a family dinner. The eggplants are salted and roasted to remove moisture and enhance flavor, then carefully layered and baked to bubbly perfection.

Ingredients

Eggplant Preparation

  • 3–4 large eggplants — cut crosswise into 3/4-inch thick slices, about 42 slices total
  • Avocado oil spray or 2 1/2 tablespoons high smoke point oil, divided
  • Sea salt for salting eggplant

Mushroom Marinara Sauce

  • 1/2 tablespoon grapeseed oil or other high smoke-point oil
  • 16 ounces sliced cremini and/or white mushrooms
  • 1/2 teaspoon pink Himalayan salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 1 26-ounce jar marinara pasta sauce (organic recommended)

Ricotta Spinach Filling

  • 1 17-ounce container ricotta cheese (sheep milk ricotta recommended)
  • 1 10-ounce package frozen chopped spinach, thawed and water squeezed out
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon pink Himalayan salt, divided
  • 1/4 teaspoon black pepper, divided

Toppings and Assembly

  • 1 cup shredded cheese blend (e.g., provolone, mozzarella, romano, edam, mozzarella, cheddar, swiss)
  • 2 tablespoons chopped fresh basil, thyme, or parsley (optional)

Instructions

  1. Salt the Eggplant: Line sheet pans with paper towels. Sprinkle both sides of eggplant slices generously with sea salt. Arrange slices in a single layer and let them rest for 30 minutes to 1.5 hours to draw out moisture.
  2. Rinse and Dry Eggplant: Rinse the salt off the eggplant under water and drain in a colander. Return slices to sheet pans lined with fresh paper towels and pat dry thoroughly to remove remaining moisture.
  3. Preheat Oven and Prepare Baking Dish: Preheat the oven to 400°F. Coat a 9×13-inch baking dish with avocado oil spray or a high smoke-point oil and set aside.
  4. Prepare Eggplant for Roasting: Line three sheet pans with parchment paper sprayed with oil. Arrange eggplant slices evenly on the pans.
  5. Roast Eggplant: Place pans in the oven and roast eggplant for 15 minutes until the bottom sides are golden. Flip the slices, rotate the pans, then roast for another 15 minutes until golden on the other side.
  6. Cook Mushroom Sauce: While eggplant roasts, heat 1/2 tablespoon grapeseed oil in a large skillet over medium heat. Add mushrooms and sauté for about 7 minutes until soft. Season with 1/2 teaspoon pink Himalayan salt, 1/4 teaspoon pepper, and oregano. Add minced garlic and cook for 1 more minute until fragrant. Remove from heat and stir in marinara sauce. Set aside.
  7. Reduce Oven Temperature: Remove eggplant from oven and reduce temperature to 350°F.
  8. Prepare Ricotta Mixture: In a large bowl, mix together egg, ricotta, 1/4 cup Parmesan, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
  9. Add Spinach: Stir in thawed and drained spinach evenly using a fork to break it up within the ricotta mixture.
  10. Assemble Lasagna Layers: Spread half of the mushroom marinara sauce evenly on the bottom of the prepared baking dish. Layer half of the eggplant slices on top, followed by all of the ricotta-spinach mixture. Layer the remaining eggplant slices over the ricotta, then add the rest of the mushroom marinara sauce.
  11. Add Cheese Toppings: Sprinkle remaining 1/4 cup Parmesan cheese evenly over the top, followed by the shredded cheese blend.
  12. Bake Lasagna: Bake uncovered at 350°F for 25 to 30 minutes until the cheese is hot and bubbling.
  13. Optional Broil: For a browned top, place the dish under the broiler for 5 minutes, watching carefully to prevent burning.
  14. Rest and Serve: Remove from oven, sprinkle with fresh herbs if desired, and let rest for 5 to 10 minutes to set before serving.

Notes

  • Salting the eggplant helps remove excess moisture and bitterness, resulting in better texture and flavor.
  • Rinsing and drying eggplant after salting is important to remove excess salt and prepare for roasting.
  • You can leave the eggplant skin on, peel it off, or remove ribbons of skin for preferred texture.
  • The mushroom marinara sauce adds depth of flavor and moisture to the dish, balancing the eggplant texture.
  • Using a blend of cheeses on top provides a rich, melty, and flavorful finish.
  • Letting the lasagna rest after baking helps it set for cleaner slicing and serving.
  • Fresh herbs at the end add brightness and fresh aroma but are optional.
  • This recipe works well with dairy or non-dairy cheeses based on preference.

Find it online: https://bitezly.com/eggplant-lasagna-with-mushrooms-and-spinach-recipe/