Eggplant Lasagna

Sep 20, 2022 10:51:32 AM

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If you love lasagna, you will LOVE Coach Sara A’s low carb version using eggplant slices instead of traditional lasagna noodles.

This eggplant lasagna provides fiber from the veggies and protein from the cheeses. For low sodium diets, look for a low-sodium marinara sauce and omit the mozzarella cheese. The total recipe makes 6 generous servings and reheats well for easy leftovers. Enjoy by itself, or pair with a salad or a side of lean protein. 


Eggplant Lasagna



  • 1 medium eggplant, thinly sliced
  • 1 (6 oz) bag of baby spinach, fresh
  • 1 (24 oz) jar of marinara sauce (Choose a brand low in sugar - ideally 5 grams of sugar or less per ½ cup serving)
  • 1 (15 oz) container of ricotta cheese (We used whole milk)
  • 1 cup mozzarella cheese, shredded (May substitute with 3 cheese blend) ● Non-stick spray
  • Optional: 1 (9 ounce) package of whole wheat ravioli


  • Pinch of pink salt or sea salt (omit added salt for low sodium diets) ● Ground black pepper to taste
  • Dried oregano (~1 tablespoon)
  • Dried Basil (~1 tablespoon)
  • Red pepper flakes (optional)


  1. Preheat the oven to 400 degrees F. Wash and thinly slice the eggplant about ⅛ of an inch thick. Pro-tip: Make sure the slices aren’t too thick or the eggplant won’t cook properly. If slices are too thick, the dish will require extra cooking time to soften.
  2. Spray the bottom of a large pyrex pan or baking dish with non-stick cooking spray. Spread a thin layer of marinara on the bottom.
  3. If using ravioli, layer on the bottom and spread marinara over the top. Pro-tip: Be sure all the ravioli is covered with sauce so it softens properly. If only using eggplant, place the first layer on the bottom, top with marinara, and add salt, pepper, basil, oregano, and red pepper flakes if desired.
  4. Top with a thick layer of ricotta cheese. Add additional seasoning on top of the ricotta.
  5. Layer the bag of spinach and season with salt and pepper. The spinach will wilt down significantly during cooking.
  6. Add a second layer of marinara. Add a second layer of eggplant slices. 7. Add a third layer of marinara sauce, then top with shredded mozzarella. Season again with basil, oregano and red pepper flakes if desired.
  7. Cover with foil and bake at 400 degrees F for 1 hour. 
  8. Allow the lasagna to cool 15 minutes before serving. Leftovers will keep for about 5 days. Reheat in a conventional oven or microwave. 

Number of servings: 6 servings 

Approximate Nutrition Facts per Serving (without optional ravioli and added salt)

Calories: 254 kcal 

Total Fat: 13 g

Carbs: 20 g 

Fiber: 6 g 

Protein: 15 g 

Sodium: 671 mg