Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Eggplant Lasagna with Spinach and Walnut Basil Pesto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 75 reviews

This Eggplant Lasagna recipe offers a delicious low-carb alternative to traditional pasta lasagna by using roasted eggplant slices layered with a creamy ricotta mixture, sautéed spinach, and a rich marinara sauce. The dish is baked until golden and bubbling, then finished with a vibrant arugula pesto for a fresh, herbaceous finish. Perfect for a hearty vegetarian meal that satisfies comfort food cravings with a nutritious twist.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Eggplant and Roasting

  • 3 large eggplants (about 3 lbs)
  • 1 teaspoon salt
  • 2 tablespoons olive oil, or spray olive oil or ghee

Spinach Filling

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4-8 garlic cloves, roughly chopped
  • 6 ounces baby spinach, about 2 extra-large handfuls
  • Salt and pepper to taste (about 1/4 teaspoon each)
  • 1/4 teaspoon red pepper flakes (optional)

Ricotta Mixture

  • 16-ounce tub whole milk ricotta (or substitute tofu ricotta)
  • 1 large egg
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon black pepper

Assembly

  • 24-ounce jar marinara sauce (about 3 cups)
  • 8 no-boil lasagna noodles (or gluten-free lasagna noodles; regular lasagna noodles cooked al dente can also be used)
  • 1 to 1 1/2 cups grated mozzarella (or meltable vegan cheese)
  • 1/4 to 1/3 cup pecorino cheese (or Parmesan, pecorino preferred)
  • 1/4 to 1/2 teaspoon chili flakes (optional)
  • 1 large garlic clove
  • 1/4 cup toasted almonds, pine nuts, or smoked almonds
  • 1/2 cup packed fresh basil leaves
  • 1 cup packed arugula
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/3 to 1/2 cup light-flavored olive oil (ensure oil is not bitter)
  • 1/4 teaspoon salt (adjust if nuts are heavily salted)
  • 1/4 teaspoon cracked black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the eggplant.
  2. Sweat and Roast Eggplant: Slice the eggplants into 1/2-inch thick slices and place on two parchment-lined sheet pans. Evenly sprinkle half the salt over the top, then flip each slice and sprinkle the remaining salt. Let the eggplant sweat for 15-20 minutes until damp. Pat dry both sides with paper towels, brush or spray with olive oil, and roast on the middle oven rack for 30-40 minutes, checking at 25 minutes, until tender and golden.
  3. Prepare Spinach Filling: While eggplants roast, heat a large skillet over medium heat with 1 tablespoon olive oil. Sauté the diced onion until tender, about 5-7 minutes. Add the chopped garlic and sauté until fragrant. Add the baby spinach, reduce heat, and gently wilt the greens. Season with salt, pepper, and optional red pepper flakes, then turn off heat.
  4. Make Ricotta Mixture: In a medium bowl, whisk together the whole milk ricotta, egg, chopped basil, salt, nutmeg, and black pepper until well combined. Set aside.
  5. Assemble Lasagna: Lightly spray or brush a 9×13-inch or 12-inch round baking dish with olive oil. Spread 3/4 cup marinara sauce evenly over the bottom. Lay half of the no-boil lasagna noodles on top, spreading another thin layer of marinara over them. Arrange half the roasted eggplant slices on the noodles, slightly overlapping if needed. Dollop half of the ricotta mixture over the eggplant, then evenly spoon all the sautéed spinach. Sprinkle 1/2 to 3/4 cup mozzarella and about 1/8 cup pecorino cheese. Add the second layer of noodles, again lightly cover with 3/4 cup marinara (thin with a little water if running low), then top with the remaining eggplant slices. Smother with remaining marinara sauce, spoon fluffy dollops of remaining ricotta over the top, sprinkle with chili flakes if using, 1/2 cup mozzarella, and 1/8 cup pecorino.
  6. Bake: Cover the baking dish with foil (if lasagna reaches the edge, place parchment under foil to prevent sticking). Bake in a 375°F oven for 45-50 minutes. Remove foil and bake uncovered for an additional 10-20 minutes until the top is golden and bubbling.
  7. Prepare Arugula Pesto: While lasagna bakes, combine garlic, toasted almonds or pine nuts, fresh basil, arugula, lemon zest, lemon juice, olive oil, salt, and cracked pepper in a food processor. Pulse until combined but still slightly chunky. Adjust oil quantity for desired consistency.
  8. Rest and Serve: Once the lasagna is golden and bubbling, remove from the oven and let rest for 5 minutes. Serve with dollops of the fresh arugula pesto either on top or on the side for added flavor.

Notes

  • Salt the eggplant well and let it sweat to reduce bitterness and prevent sogginess.
  • Use no-boil lasagna noodles to simplify prep, or pre-cook regular noodles to al dente if preferred.
  • Adjust chili flakes according to spice preference.
  • The arugula pesto adds a fresh, peppery flavor that complements the rich cheese and eggplant layers.
  • For a vegan version, substitute ricotta with tofu ricotta and use vegan cheese alternatives.
  • To reduce calories, use light ricotta and moderate the amount of cheese used for topping.
  • Make sure olive oil used in pesto is mild and not bitter to preserve a pleasant flavor.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/eggplant-lasagna-with-spinach-and-walnut-basil-pesto-recipe/