Ingredients
— The Eggplant Noodles —
2 large eggplants (about 2 lbs), sliced lengthwise into 1/4-inch thick planks
1 tablespoon kosher salt (for sweating the eggplant)
3 tablespoons olive oil
— The Ricotta Filling —
1 container (15 oz) ricotta cheese
1 large egg, lightly beaten
10 oz frozen spinach, thawed and squeezed completely dry
½ cup grated Parmesan cheese
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
— The Assembly —
3 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
Fresh basil, chopped (for garnish)
Instructions
1. **Sweat the Eggplant:** Arrange the eggplant slices on a baking sheet or wire rack. Sprinkle them generously with the kosher salt. Let them sit for 20–30 minutes to draw out excess moisture and bitterness.
2. **Preheat:** While the eggplant sweats, preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
3. **Roast:** Rinse the salt off the eggplant slices with cold water and pat them thoroughly dry with paper towels. Brush both sides of the slices with olive oil. Place them in a single layer on baking sheets. Bake for 15–20 minutes until soft and pliable. (Do not let them get crisp).
4. **Make the Filling:** In a medium bowl, combine the ricotta cheese, beaten egg, dried spinach, Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
5. **Assemble:** Spread about ½ cup of marinara sauce on the bottom of the prepared baking dish.
6. Add a layer of roasted eggplant slices (slightly overlapping is okay).
7. Spread half of the ricotta mixture over the eggplant.
8. Top with 1 cup of marinara sauce and ½ cup of mozzarella cheese.
9. Repeat: Add another layer of eggplant, the remaining ricotta mixture, another 1 cup of sauce, and ½ cup of mozzarella.
10. Finish with a final layer of eggplant, the remaining sauce, and the remaining 1 cup of mozzarella cheese.
11. **Bake:** Cover the dish loosely with foil (try not to let it touch the cheese). Bake for 25 minutes.
12. Remove the foil and bake for another 15–20 minutes, or until the cheese is bubbly and golden brown.
13. **Rest:** Let the lasagna rest for at least 15 minutes before slicing. This is crucial to prevent it from falling apart when you serve it.
Notes
Why Sweat the Eggplant? Salting the eggplant draws out water. If you skip this step, your lasagna will turn into a watery soup in the oven.
Spinach Tip: Make sure the frozen spinach is squeezed *very* dry. Use a clean kitchen towel to wring out all the liquid before adding it to the cheese.
Meat Lovers: You can easily add cooked ground beef or Italian sausage to the marinara sauce for a heartier version.
Storage: Leftovers keep well in the fridge for 3–4 days. Reheat in the microwave or oven.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Bake
- Cuisine: Italian
- Diet: Gluten Free