Homemade Lasagna with Vegetables (Eggplant & Spinach)

Our Homemade Lasagna with Vegetables is loaded with layers of roasted eggplant, baby spinach, tomato sauce, and cheese. It is amazingly low-calorie, high in protein, and totally delicious! It is very satisfying and filling, with a perfect balance of cheese to make it comforting. This lasagna is an ideal meal to keep on rotation.

Eggplant and Spinach Lasagna…

You will find our step-by-step directions for our homemade lasagna with vegetables and will be able to put this classic dinner on the table within one hour.

Once you have all the ingredients nearby, the rest is easy and simple.

Ingredients Overview For Homemade Lasagna with Vegetables:

• EGGPLANT: One eggplant is enough for this lasagna. Sliced thinly, about 1/4-inch thick will give you many slices. No need to make them perfect.

• BABY SPINACH: I used one (6-ounce) package of fresh baby spinach with this recipe. The spinach will be sauteed for 2 minutes with some garlic, onion, and white wine to flavor it.

• TOMATO SAUCE: You will need some tomato sauce for only the bottom and top layers, about 2.5 cups. You can use any brand of high-quality ingredients in tomato sauce. Or you can make it fresh with our Moms Quick Marinara Sauce, which is quick to whip up.

• NO-BOIL LASAGNA NOODLES: This lasagna has only 3 layers of lasagna sheets. You can use Barilla Oven-Ready Lasagne, or 365 No-Boil Lasagne.

• THREE KINDS OF CHEESES: Grated pecorino romano cheese, ricotta (like Polly O or Galbani), and fresh mozzarella (like BelGioioso mozzarella) are the only cheeses you will need for this recipe. They are just the right amount, giving it flavor and a comforting richness you would expect in a lasagna.

• ADDITIONAL INGREDIENTS: 1 onion, 2 garlic cloves, 1 egg, some white wine, extra virgin olive oil, butter, and salt.

How to Make Homemade Lasagna with Vegetables?

FIRST, ROAST THE EGGPLANT:

• Give your eggplant a good rinse. Cut off the top and slice the eggplant on a cutting board. Slice about 1/4-inch thick.
• Lightly spray one baking sheet with cooking spray and lay the eggplant slices side by side or slightly overlapping, as I did here to fit all of them.
• Bake the Eggplant in a preheated oven at 400 degrees F. for 15 to 25 minutes, until it softens and is tender (but not charred).

While the eggplant slices are roasting, let’s get started on the “baby spinach and cheese” mixture.

SECOND, SAUTE THE SPINACH:

1. In a medium or large skillet, sauté the garlic and onion with olive oil and butter, for about 3 minutes.

2. Add the baby spinach.

3. Use kitchen tongs to help you turn the spinach as it begins to wilt, and keep turning until it all wilts, about 1 minute.

4. Pour in the white wine and COVER with a lid. Simmer for 1 to 2 minutes. Turn off the heat and remove the skillet from the heat.

*Check on your eggplant. If they are ready, remove them from the oven and set them nearby.

THIRD, MAKE THE “SPINACH and CHEESE” SAUCE :

• In a mixing bowl, measure 1 cup of ricotta, and add 1 egg.

• Then pour the entire spinach mixture into the mixing bowl, including all the liquid. Stir with a wooden spoon, vigorously to blend the mixture very well.

*QUICK NOTE: The mixture will seem watery and that’s good because we need the extra moisture for this lasagna. If the spinach and ricotta cheese mixture seems a little thick, you can stir in 2 tablespoons of water to loosen it.

Now You’re Ready to Assemble the Lasagna…(STEP-BY-STEP)

1st LAYER OF LASAGNA:

1. FIRST: Pour 1 cup (or 1 + 1/4 cups) of tomato sauce on the bottom of a 7 x 11-inch (or 8 x 12-inch) lasagna baking dish.

2. LAY THE FIRST LAYER: about 3 or 4 lasagna sheets on top of the sauce, breaking them if needed to fit.

3. THEN: Sprinkle with 2 tablespoons of pecorino romano cheese.

4. LAY: about 1/2 of the Roasted Eggplant Slices on top and in one single layer. And it doesn’t have to be perfect.

5. NEXT: Spoon only 1/2 of the spinach-ricotta mixture over the eggplant slices. Use the back of the spoon to help spread it evenly across the eggplant.

The SECOND LAYER:

6. Lay the 2nd layer of lasagna sheets on top of the spinach-ricotta mixture, breaking them as needed.

7. REPEAT THE SAME ORDER of Filling for SECOND LAYER…..sprinkle with pecorino cheese, then with the remaining roasted eggplant slices, and the remaining half of the spinach-ricotta mixture.

THIRD and FINAL LAYER:

8. COVER with (the 3rd) FINAL LAYER of lasagna sheets, breaking them to fit as needed.

9. FINALLY, Pour the remaining Tomato Sauce on Top, and use the back of a spoon to spread it evenly. Scatter on top with slices of fresh mozzarella (one slice is missing because I ate one). Sprinkle with the remaining tablespoon of grated pecorino cheese and cover with aluminum foil on top.

10. BAKE for 45 to 55 minutes, remove the aluminum foil, and continue to bake, uncovered for an additional 5 to 10 minutes until the noodles are wrinkled, the mozzarella on top is melted, and it’s bubbling around the edges. QUICK NOTE: 365 No-boil noodles are thicker than other brands, and may need additional baking time.

11. REMOVE and REST: Remove lasagna from the oven and set it aside to rest for at least 5 minutes. Then slice and serve.

… and ENJOY!!

Store, Reheat, and Freeze Lasagna…

TO STORE: Always allow lasagna to cool completely before covering and storing it in the refrigerator. Kept chilled, this will stay fresh for up to 3 days.

TO REHEAT: If you plan to reheat lasagna in the baking dish, it is best to remove it from the refrigerator and allow it to warm up to room temperature (about 1 to 2 hours) before popping it into a hot oven. Preheat your oven to 350 degrees F. and reheat it, covered, for at least 20 to 30 minutes, until it is warm.

• If you plan to reheat in portions, you could reheat a piece on a plate, and in the microwave for up to 1 to 2 minutes.

TO FREEZE: Bake or unbaked, it’s best to cover the lasagna with aluminum foil and wrap it twice and tightly, to prevent freezer burn. You can freeze lasagna for up to two months.

• If baked, it has to be completely cooled before freezing. Cover tightly before freezing.

Additional recipes for Lasagna… try these:

• Spinach and Artichoke Lasagna
• Easy Meat Lasagna with No-Boil Noodles
• Zucchini Lasagna – without Noodles
• Best Vegetable Lasagna
• How To Make Lasagna with No-Boil Noodles ( 4-Easy Steps!)

In case you missed it…

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• Easy Shrimp Dinner
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• Mom’s Best Chicken Piccata
• Roasted Eggplant “Meatballs” (No Meat)

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Nutrition Facts
Serving size: 1 serving
Servings: 9
Amount per serving
Calories	353
% Daily Value*
Total Fat 12.1g	16%
Saturated Fat 5.3g	26%
Cholesterol 41mg	14%
Sodium 610mg	27%
Total Carbohydrate 46.4g	17%
Dietary Fiber 5.1g	18%
Total Sugars 6g
Protein 15.4g
Vitamin D 4mcg	19%
Calcium 149mg	11%
Iron 2mg	10%
Potassium 520mg	11%

That’s it, friends! Any questions? Ask away!

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thanks for stopping by…

xo anna and liz