Eggplant Lasagna with Spinach and Ground Beef

A delicious low-carb and gluten-free alternative to traditional lasagna! This eggplant lasagna is layered with tender roasted eggplant, a rich meat sauce, creamy ricotta, and melted mozzarella. Perfect for a comforting and nutritious meal!

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6

 Ingredients

For the Eggplant “Noodles”:

2 large eggplants, sliced into ¼-inch thick rounds or strips

1 teaspoon salt (to remove excess moisture)

1 tablespoon olive oil

For the Meat Sauce:

1 lb lean ground beef (or ground turkey)

1 small onion, finely diced

3 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon red pepper flakes (optional, for a little heat)

1 ½ cups marinara sauce (homemade or store-bought)

1 cup fresh spinach, chopped

For the Ricotta Mixture:

1 cup ricotta cheese (or cottage cheese for a lighter version)

½ cup shredded parmesan cheese

1 egg, beaten

½ teaspoon garlic powder

½ teaspoon oregano

For the Topping:

1 cup shredded mozzarella cheese

2 tablespoons fresh basil, chopped (for garnish)

 Instructions

 Prep the Eggplant

Slice eggplant into ¼-inch thick rounds or strips.

Lay slices on a paper towel, sprinkle with salt, and let sit for 10 minutes to draw out moisture.

Pat dry, brush lightly with olive oil, and bake at 400°F (200°C) for 10 minutes until slightly tender. (This helps prevent soggy lasagna!)

 Make the Meat Sauce

In a skillet over medium heat, cook ground beef until browned.

Add onion and garlic, cooking for 3 minutes until fragrant.

Stir in Italian seasoning, black pepper, salt, red pepper flakes, marinara sauce, and spinach.

Simmer for 5 minutes, then remove from heat.

Prepare the Ricotta Mixture

In a bowl, mix ricotta, parmesan, egg, garlic powder, and oregano.

Stir until smooth and set aside.

 Assemble the Lasagna

Preheat oven to 375°F (190°C).

In a baking dish, spread a thin layer of meat sauce.

Add a layer of eggplant slices.

Spread ricotta mixture evenly over the eggplant.

Repeat layers: meat sauce → eggplant → ricotta, finishing with meat sauce on top.

Sprinkle mozzarella cheese over the top.

 Bake & Serve

Cover with foil and bake for 20 minutes.

Remove foil and bake another 10 minutes until cheese is golden and bubbly.

Let rest for 5 minutes, garnish with fresh basil, and serve warm!

 Tips & Tricks

Avoid Soggy Eggplant! – Pre-bake the slices or grill them for extra flavor.

Extra Creamy? – Mix some mozzarella into the ricotta layer for added richness.

Make It Vegetarian! – Swap beef for mushrooms, lentils, or extra spinach.

Meal Prep & Freezing – Assemble ahead and refrigerate for up to 2 days or freeze for later.

 Nutrition Facts (Per Serving)

(Approximate values, depends on ingredients used)

Calories: 320-350 kcal

Carbohydrates: 14g

Protein: 28g

Fat: 18g

Fiber: 5g

Sodium: 580mg