Eggplant, Mushroom, and Spinach Lasagna

To be friendly with the planet and our body, I am sharing our favorite veggie lasagna. It is so delicious that you won’t miss the meat in it! Besides, this Eggplant, Mushroom & Spinach Lasagna is packed with health benefits: eggplant supports heart health and digestion, mushrooms boost immunity and provide antioxidants, spinach is rich in iron and vitamin K for strong bones, while the ricotta and Parmesan cheeses offer a good source of calcium and protein. Plus, garlic and olive oil promote anti-inflammatory and heart-healthy effects. Enjoy!

Eggplant, Mushroom, and Spinach Lasagna

Print

With ImageWithout Image

Eggplant lasagna in the ovenhttps://www.youtube.com/shorts/cvHHsmazsFABubbly lasagna almost ready in the ovenhttps://i.imgur.com/p1aP6ji.jpeg2024-10-19

Yield: 6-8

Author: Maylen Arroyo

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

This Eggplant, Mushroom, and Spinach Lasagna recipe is a flavorful, vegetarian alternative to traditional lasagna, perfect for a healthy weeknight dinner. Loaded with roasted eggplant, mushrooms, and spinach, this meatless lasagna is rich in nutrients and bursting with delicious Italian flavors.

Ingredients

• 2 – 3 Tablespoons extra virgin olive oil, divided
• 1-2 medium eggplants sliced
• 2 cups of sliced mushrooms (shitake or cremini)
• 2 cups fresh spinach
• ½ of a small onion finely chopped
• 4-6 cloves of finely chopped garlic (I just love garlic so much!)
• 1 ½ cups ricotta cheese
• 1/2 teaspoon Italian Seasoning
• 2.5 oz. shredded Parmesan and/or Mozzarella Cheese (I used a mix of both)
• Herbs: Fresh basil or fresh parsley or dried italian seasoning
• About 2 cups of your favorite tomato-based Italian pasta sauce
• Himalayan Salt & pepper for seasoning

Instructions

1. Preheat the oven to 350 F. Slice the eggplant and season with salt to get the liquid and bitterness of the eggplant out. Leave it for 15 minutes and then pat dry with a paper towel.
2. Brush both sides lightly with olive oil and sprinkle with italian seasoning and salt. Roast in the oven for about 20 minutes or until tender and lightly golden. Roasting the eggplant will prevent excess moisture- never use raw eggplant in lasagna or it will be watery and hard to eat.
3. While the eggplant is roasting, add 2 tablespoons of olive oil to the pan and add the chopped onion. When the onion is crystallized add the sliced mushrooms. Add more olive oil if needed or even a bit of butter for added flavor. When mushrooms are tender add the garlic, and season them with fresh parsley, italian seasoning, and some salt. Saute for a little bit and then add the fresh spinach and let it cook until wilted and soft. If there is liquid in the pan let it cook and stir for a few minutes until most of the liquid is gone.
4. Remove from the heat and put in a small bowl the ricotta cheese, 1 egg, and chopped fresh basil or italian seasoning, mix it well.
5. Spread a layer of sauce over a 9 or 10 inch square pan. Add a layer of roasted eggplant slices, then spread a layer of the ricotta cheese (about half of it), a layer of mushrooms mix, spread a layer of mozzarella cheese and parmesan on top. Repeat the layers, then put another layer of sauce on top. Sprinkle it with a bit of shredded mozzarella and parmesan cheese. Cover it with parchment paper and foil on top. Never put the foil directly as it will stick to the cheese. This way you also prevent having aluminum in your food and in your system.
6. Bake at 350 F. for 45 minutes covered and then 15 minutes uncovered. The lasagna should be bubbly and the cheese on top is lightly browned in spots. Remove from the oven and let sit for 15 minutes or so before serving.

Nutrition Facts

Calories

250

Fat

16 g

Sat. Fat

7 g

Carbs

17 g

Fiber

6 g

Net carbs

11 g

Sugar

8 g

Protein

13 g

Sodium

558 mg

Cholesterol

41 mg

Please note: The nutritional information provided is an estimate based on standard ingredient values and portion sizes. Actual nutritional content may vary depending on the specific products and brands you use, as well as portion sizes and preparation methods.

Did you make this recipe?

Tag @recoupiahealth on instagram and hashtag it #healthyeating

Maylen Arroyo

Holistic Wellness Coach and Yoga Instructor

Hello! I'm Maylen Arroyo, a passionate health coach and yoga instructor based in Seattle. At Recoupia, I specialize in creating personalized health plans that blend traditional wisdom with modern science for a holistic approach to wellness.

Cooking at home gives me the power to choose what my body receives. I'm always looking forward to cook something different, yet healthy and easy to cook. I am deligthed to share these recipes with you!

Share this post

Link copied to clipboard!