Mediterranean Eggplant Lasagna With Spinach And Ground Beef

Mediterranean Eggplant Lasagna with Spinach and Ground Beef

Table of Contents

This Mediterranean Eggplant Lasagna is a wholesome, low-carb twist on the classic dish. Instead of pasta, thinly sliced roasted eggplant layers cradle a rich filling of spiced ground beef, sautéed spinach, and creamy tomato sauce. Infused with herbs like oregano and basil, and topped with gooey cheese, this dish is hearty, nutritious, and full of bold Mediterranean flavor.

Total Time:

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients:

For the Eggplant Layers:

2 large eggplants, sliced lengthwise (about 1/4-inch thick)

Olive oil

Salt and pepper

For the Filling:

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

1 pound (450g) ground beef

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon (optional, for warmth)

1/2 teaspoon paprika

Salt and pepper, to taste

4 cups fresh spinach (or 1 package frozen, thawed and drained)

For the Sauce:

2 cups crushed tomatoes or tomato passata

2 tablespoons tomato paste

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

For the Cheese Layer:

1 1/2 cups shredded mozzarella

1/2 cup grated Parmesan

1 cup ricotta or cottage cheese (optional)

Instructions:

Preheat Oven:
Preheat oven to 400°F (200°C).

Prepare Eggplant:
Brush eggplant slices with olive oil and season with salt and pepper. Roast on a baking sheet for 15–20 minutes, flipping halfway through, until tender and lightly golden. Set aside.

Cook Beef Filling:
In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 more minute.
Add ground beef and cook until browned. Drain excess fat. Stir in oregano, cinnamon (if using), paprika, salt, and pepper.
Add spinach and cook until wilted (or just mix in if using thawed frozen spinach). Set mixture aside.

Make Tomato Sauce:
In a small saucepan, combine crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10–15 minutes to develop flavor.

Assemble Lasagna:
In a baking dish, spread a thin layer of sauce on the bottom.
Layer eggplant slices, beef-spinach mixture, dollops of ricotta (if using), and a sprinkle of mozzarella. Repeat layers, ending with sauce and a final topping of mozzarella and Parmesan.

Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden on top.

Cool and Serve:
Let the lasagna rest for 10 minutes before slicing. Serve warm, optionally with a light salad or crusty bread.

Q&A

Q: Can I freeze this lasagna?
A: Yes! You can freeze it baked or unbaked. Wrap tightly in foil and store for up to 2 months. Thaw overnight in the fridge and bake or reheat as needed.

Q: Can I use canned spinach?
A: It’s better to use fresh or frozen spinach. If using canned, make sure to drain and squeeze it very well to avoid excess moisture.

Q: What size baking dish should I use?
A: A 9×13-inch (23×33 cm) dish works well. For thicker layers, use a slightly smaller but deeper dish.

Q: Is this dish gluten-free?
A: Yes, it’s naturally gluten-free since it uses eggplant instead of pasta.

Q: Can I make this with ground turkey or chicken?
A: Absolutely! Ground turkey or chicken are leaner alternatives and work well with Mediterranean spices.

Nutrition (per serving, based on 8 servings; estimates may vary):

Calories: 320–370 kcal

Protein: 24g

Fat: 22g

Conclusion

This Mediterranean Eggplant Lasagna with Spinach and Ground Beef offers a healthy, flavor-packed alternative to traditional lasagna. Rich in protein and vegetables, and layered with aromatic spices, this dish brings the warmth of the Mediterranean to your kitchen. It’s a great choice for family dinners, meal prep, or a wholesome comfort food fix—without the carbs from pasta. Enjoy it as-is or customize it with your favorite vegetables, herbs, or cheeses.