Homemade Lasagna with Vegetables (Eggplant & Spinach)
Our Homemade Lasagna with Eggplant and Spinach is loaded with roasted eggplant and baby spinach making it amazingly low-calorie, high in protein, and totally delicious! It is not only satisfying and filling but with a perfect balance of cheese to make it comforting. This lasagna is an ideal meal to keep on rotation.
By following our easy step-by-step directions for our homemade lasagna with vegetables, you 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.
Main Ingredients 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 and 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 tomato sauce or marinara sauce, to your liking. Or you can make it fresh with our Moms Quick Marinara Sauce, which is sweet-tasting and 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, and fresh 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. But not weighing it down.
- ADDITIONAL INGREDIENTS: 1 onion, 2 garlic cloves, 1 egg, some white wine, extra virgin olive oil, butter, and salt.
How to Make our 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 eggplant in a preheated oven at 400 degrees F. for 15 to 25 minutes, until they softened and 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:
- 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 CHEESE & SPINACH MIXTURE:
- 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:
- 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 30 to 40 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.
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, & 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!)
Homemade Lasagna with Vegetables (Eggplant & Spinach)
Homemade Lasagna with Vegetables (Eggplant & Spinach) is loaded with roasted eggplant and baby spinach making each serving low in calories, high in protein, and totally delicious! This vegetable lasagna is satisfying and filling with a perfect balance of cheeses making it rich and comforting.
- 1 eggplant - sliced lengthwise, 1/4-inch thick
- 2 Tbsp. extra virgin olive oil - plus extra
- 2 garlic cloves - minced (about 1 heaping Tbsp.)
- 1 medium onion - diced (about 1.25 cups)
- 2 Tbsp. butter
- 6-ounces package (170grams) of baby spinach
- 1/3 cup white wine
- 1/4 tsp. salt
- 1 large egg
- 1 cup (262grams) of ricotta cheese
- 6 Tbsp. grated pecorino cheese
- 8 thin slices (about 8-ounces) of fresh mozzarella
- 2.5 cups tomato sauce
- 10 to 12 No-Boil Lasagna Sheets
- 6 fresh basil leaves - chopped
- Preheat oven to 400 degrees F. Lightly spray with cooking spray one large baking sheet.
- First, Roast the Eggplant: Spread the eggplant slices out on the prepared baking sheet and in a single layer. Drizzle with olive oil over the slices. Bake eggplant slices for 15 to 25 minutes, until they are softened, but not charred. (Keep an eye on them).
- Meanwhile, while the eggplant bakes, heat 2 tablespoons of olive oil and the butter in a medium-size skillet. Add the onion and garlic, and saute for about 3 minutes over moderate heat. Add the baby spinach, and 1/4 teaspoon of salt. Use the kitchen tongs to stir the spinach until it wilts, about 1 minute. Then pour in the white wine and cover the skillet with a lid. Simmer on low heat for 1 minute. Then turn off the heat and remove the skillet from heat. Uncover, allow it to cool for a minute.
- In a medium-size bowl, stir together the ricotta and egg. Pour in the spinach mixture with all the liquid in the skillet. Stir the mixture until well combined. Set it aside.
- Lightly spray with cooking spray, an 8 x 12-inch (or 7 x 10-inch) deep baking dish.
- Spread 1 + 1/4 cups of tomato sauce over the bottom of the baking dish and cover with a single layer (about 3 sheets) of no-boil lasagna sheets, breaking them as needed to fit.
- Scatter on top with 2 tablespoons of pecorino romano cheese. Then lay the slices of roasted eggplant in a single layer.
- Next, spoon over the eggplant with only 1/2 of the spinach-ricotta mixture.
- Cover with the second layer of no-boil lasagna sheets, breaking them as needed to fit, Repeat with a scattering of grated pecorino cheese, a layer of eggplant slices, and top with the remaining spinach-ricotta mixture, including all the remaining liquid.
- Cover with the final layer of lasagna sheets, and top with the remaining 1 + 1/4 cups of tomato sauce. Scatter with slices of fresh mozzarella on top, and sprinkle with 1 or 2 tablespoons of pecorino cheese.
- Cover with aluminum foil and bake for 30 to 40 minutes. Remove the foil and continue to bake, uncovered for an additional 5 to 10 minutes, until the noodles are wrinkled, the mozzarella is melted, and it's bubbling around the edges.
- Remove from oven and scatter with freshly chopped basil on top. Allow the lasagna to rest for 5 to 10 minutes before cutting and serving.
- yields: 9 servings
Keep in mind, all ovens vary. An electric oven will bake differently than a gas oven. So the baking times can vary. It's best to check on the lasagna after 30 minutes of baking, to see if the noodles are wrinkled and tender when poked with a fork or knife. Then you can tell if it needs an additional 10 to 15 minutes of baking.
Serving Size:1 serving
Amount Per Serving: Calories: 353Total Fat: 12.1gCarbohydrates: 46.4gFiber: 5.1gSugar: 6gProtein: 15.4g
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|Serving size: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 12.1g||16%|
|Saturated Fat 5.3g||26%|
|Total Carbohydrate 46.4g||17%|
|Dietary Fiber 5.1g||18%|
|Total Sugars 6g|
|Vitamin D 4mcg||19%|
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xo anna and liz