3-Cheese Eggplant Lasagna
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3-Cheese Eggplant Lasagna

Submitted by: Regina Galbick

Prep Time: 1 Hour

Cook Time: 45 Minutes

Servings: 8

A tasty, cheesy lasagna featuring eggplant instead of pasta. While this recipe takes some time to make, the delicious results will disappear quickly! To cut down on prep time, try browning the eggplant on a sheet in the oven instead of in the skillet.


    15 oz. ricotta cheese

    2 med. eggplant

    2 tbsp. sea salt

    1 tsp. garlic powder

    2 tbsp. coconut oil

    1 tsp. onion powder

    28 oz. crushed tomatoes, canned

    6 oz. tomato paste

    1 tsp. dried oregano

    1 tsp. dried basil

    1 tbsp. extra virgin olive oil

    sea salt & black pepper to taste

    1 tsp. coconut oil

    1 med. onion

    2 egg

    1/2 c. cheese, hard Italian, any type, raw, grass-fed or pastured, organic

    1 tsp. garlic powder

    1 tsp. onion powder

    1/2 tsp. sea salt

    1 c. mozzarella cheese

    1 c. frozen spinach

    1 c. carrot


Slice eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides of each eggplant slices with salt (use about 2 tablespoons total), and layer them in a large baking dish with paper towels between each layer. Place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. Let sit for at least an hour or until the paper towels are visibly moist. Rinse eggplant slices with fresh water and pat dry with paper towels.

Heat a large skillet over medium heat and add 2 tablespoons of coconut oil. Working in batches if necessary, cook eggplant slices until they are slightly browned, about 5 minutes per side. Set cooked eggplant aside.

Prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, garlic powder, onion powder, olive oil, salt, and pepper in a separate bowl. Set aside.

Heat 1 teaspoon coconut oil in a skillet over medium heat; add diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add chopped frozen spinach and shredded carrots to onion. Cook until mixture is dry, 5 to 8 minutes. Set aside to cool.

Combine ricotta cheese, eggs, grated hard Italian cheese (I used Romano), garlic powder, onion powder, and salt in a separate bowl. Spoon cooled spinach and carrot mixture into ricotta mixture and combine.

Preheat oven to 350°F.

Begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish. Place half the eggplant slices in a layer on top of tomato sauce. Spread half the ricotta cheese mixture on top of eggplant layer. Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture. Finish with a final layer of tomato sauce, and spread shredded mozzarella cheese over the top.

Bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving. Enjoy!