Tested till perfect Eggplant and Spinach Lasagna

Eggplant and Spinach Lasagna

This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. You can save time by using 4 cups (1 L) of store-bought pasta sauce instead of making the tomato sauce.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 20 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 2large eggplants, (about 2-1/2 lb/1.25 kg total)
  • 1 tsp 1tspsalt
  • 12 12lasagna noodles, (about 8 oz/250 g)
  • 3 tbsp 3tbspextra-virgin olive oil
  • 3 bags (each 10 oz/284 g) 3bags (each 10 oz/284 g)spinach
  • 1/2 cup 1/2cuplightly toasted pine nutpine nuts, (optional)
  • 3 3eggeggs, lightly beaten
  • 3 cups 3cupsextra-smooth ricotta cheese
  • 3 cups 3cupsshredded mozzarella cheese, (10 oz/300 g)
  • 1-1/2 cups 1-1/2cupsgrated romano cheese or Parmesan cheese
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspnutmeg

Tomato Sauce:

  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1oniononions, finely chopped
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)plum tomatoplum tomatoes
  • 2 tsp 2tspdried oregano
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Peel eggplants; cut lengthwise into 1/4-inch (5 mm) thick slices. Sprinkle both sides of eggplant slices with salt. Layer in colander; let stand for 30 minutes.

Tomato Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until onion is softened, about 2 minutes. Add tomatoes and oregano, breaking up tomatoes with spoon; bring to boil. Reduce heat and simmer until sauce is slightly thickened, about 20 minutes.

Meanwhile, in large pot of boiling salted water, cook noodles until almost tender, 6 to 8 minutes. Transfer to cold water. Drain and arrange in single layer between damp towels.

Press eggplant slices firmly to remove liquid. Transfer to paper towels; let dry. Brush with 2 tbsp (25 mL) of the oil; place in single layer on greased foil-lined baking sheets. Bake in 450°F (230°C) oven until lightly browned, 20 to 25 minutes. Let cool on pans; set aside.

In large pot, cook spinach in batches over medium-high heat, with just the water clinging to leaves and turning once, until wilted, about 5 minutes. Drain; squeeze out moisture. Chop coarsely. In bowl, mix spinach with remaining oil, and pine nuts (if using); set aside.

In bowl, mix together eggs, ricotta, 2 cups (500 mL) of the mozzarella, 1-1/4 cups (300 mL) of the Romano cheese, pepper and nutmeg. Set aside.

Spread half of the tomato sauce in 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles in single layer, half of the spinach mixture, half of the cheese mixture, and half of the eggplant slices, overlapping if necessary; repeat noodle, spinach, cheese and eggplant layers once. Top with remaining noodles and tomato sauce. Sprinkle with remaining mozzarella and Romano cheeses.

(Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover with plastic wrap and refrigerate for up to 8 hours. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours. Remove foil and plastic wrap; add 10 minutes to covered baking time.)

Cover loosely with foil. Bake in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbling and cheese is lightly browned, about 30 minutes. Let stand for 10 minutes before serving.

Nutritional Information Per serving: about

cal 659 pro 38g total fat 38g sat. fat 20g
carb 45g fibre 9g chol 177mg sodium 917mg

% RDI:

calcium 78 iron 45 vit A 121 vit C 37
folate 109
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