Eggplant Lasagna

Eggplant is such an underrated ingredient! This eggplant lasagna is great for a low-cal meal, without sacrificing flavor. Instead of pasta, I use eggplant, and a whole bunch of other nutrient rich veggies. I like to break out this vegetarian friendly dish at the beginning of week in the hopes that they’ll be leftovers for the rest of the week! 


eggplant lasagna next to kelapo ghee


  • Large Eggplants *sliced ¾ inch thick (3) 
  • Kelapo Ghee (3 ½ tablespoons) * divided 
  • Kosher Salt (1 ½ teaspoons) *divided 
  • Black Pepper (½ teaspoons) *divided 
  • Sliced Baby Bella Mushrooms (16 oz) 
  • Minced Garlic (3 cloves) 
  • Dried Oregano (½ teaspoon) 
  • Marinara-Style Pasta Sauce (24 oz) 
  • Part-Skim Ricotta Cheese (15 oz) 
  • Frozen Chopped Spinach *thawed and water squeezed out (10 oz) 
  • Grated Parmesan (½ cup) *divided 
  • Large Egg (1) 
  • Shredded Part-Skim Mozzarella Cheese (1 cup) 
  • Chopped Fresh Basil (2 tablespoons) 




  1. Preheat the oven to 400 degrees Fahrenheit. Coat a 9×13 inch dish and 2 rimmed baking sheets with cooking spray. Set aside the 9×13 inch pan. 
  2. Layer your sliced eggplant on the 2 rimmed baking sheets; trim excess to make as flat as possible. Sprinkle over the eggplant slices 2 ½ tablespoons of Kelapo ghee on both sides of all the eggplant slices evenly. Then, sprinkle over ½ teaspoon of kosher salt and ¼ teaspoon of black pepper over the top of the eggplant dish. 
  3. Place in the oven for 25 minutes, once preheated. Make sure to flip the slices halfway through. 
  4. After 25 minutes, remove from the oven and reduce to 350 degrees Fahrenheit and set the baking sheets aside. 
  5. In a large skillet, over medium, add in the remaining half tablespoon of Kelapo ghee. Add in the 16 oz of sliced baby bella mushrooms and sauté for 7 minutes.  
  6. Next add in 3 cloves of minced garlic,  ½ teaspoon of kosher salt, and ½ teaspoon of oregano. Then, cook for 2 more minutes. 
  7. After 2 minutes of cooking, add in 24 oz of marinara sauce and stir to combine. 
  8. In a separate bowl add in 15 oz of ricotta cheese, ¼ cup of parmesan, one large egg, and ¼ teaspoon of salt and ¼ teaspoon of black pepper. Mix until combined. 
  9. Next stir in the 10 oz of spinach into the mixture with a fork to break up the spinach into smaller pieces.  
  10. Take the marinara mixture and spoon half of it into the bottom of the 9×13 inch baking dish. Then, add 4 eggplant slices on top. Then, add over the eggplant all of the ricotta mixture and after, the remaining marinara sauce. 
  11. Finish by topping off the dish with 1 cup of shredded mozzarella and remaining ¼ cup of parmesan cheese. Bake in the oven for 25-30 minutes. 
  12. Once cooked thoroughly, remove from the oven and sprinkle on some fresh chopped basil. Make sure to let the dish rest for 5-10 minutes before serving. 
  13. Enjoy! 



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