eggplant lasagne


This low carb, vegetarian recipe swaps lasagne sheets for roasted eggplant, with layers of Sugo tu Pizza Sauce, ricotta and spinach.


  • 300g - 360g of Sugo tu Pizza Sauce

  • 2 large eggplants sliced lengthwise 3/4-inch thick (about 8 slices)

  • 3 1/2 tablespoons extra virgin olive oil divided

  • Salt & Pepper

  • 8 baby mushrooms (optional)

  • 3 cloves garlic minced

  • 1/2 teaspoon dried oregano

  • 250g ricotta cheese

  • 250g frozen chopped spinach thawed with excess water squeezed out

  • 1/2 cup grated Parmesan

  • 1 large egg

  • 1 cup shredded mozzarella cheese

  • 2 tablespoons chopped fresh basil thyme, or parsley


1. Roast the eggplant. Position racks in the upper and lower thirds of your oven. Preheat the oven to 200 degrees C. Lightly coat 2 rimmed baking trays with nonstick spray.


2. Arrange sliced eggplant in a single layer on the trays. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Season with salt and pepper.

Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 180 degrees C.


3. Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, season with salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the Sugo tu Pizza sauce and stir to combine.


4. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and season with salt and pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.


5. Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly.


6. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.


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