Eggplant Lasagna


Lasagna is one of those comfort foods that always makes everything better. Bad day at work? Lasagna. Feel a cold coming on? Lasagna. Just find out you owe a ton in taxes? LASAGNA.

And if you thought you’d have to kiss this magical comfort dish goodbye now that you’re off noodles, I have very good news for you – sliced eggplant tastes even better than noodles!

So give this a try and make enough for leftovers. It really is that good…


  • Meat Mixture
  • 1 1/2 pounds ground turkey
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp garlic salt
  • 1 tbs oregano
  • 1/2 tsp umami seasoning (optional)
  • 2 tsp minced garlic
  • 1/2 basil paste (optional)
  • 1/2 tsp red pepper flakes
  • 1 tsp ground black pepper
  • Ricotta Mixture
  • 16 oz Ricotta
  • 1 cup shredded Mozzarella
  • 1/2 cup grated parmesan
  • 1 12 oz bag of frozen spinach
  • 1 egg
  • 2 tbs parsley flakes
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • Other Ingredients
  • 5 oz diced onions
  • 4 oz sliced mushrooms (white or Bella)
  • 1 tsp minced garlic
  • 2 small/medium eggplants
  • 1 jar low sugar marinara


  1. Preheat oven to 375 degrees.

  2. Cut the eggplant the long way in 1/4 slices.

  3. Cover slices in coarse salt and “sweat” the eggplant with a paper towel over the slices for 30 minutes. (Here’s a great blog on how to do it).

  4. Rinse eggplant slices, pat dry, and bake in the oven for 20 minutes.

  5. Set aside.

  6. While eggplant is in the oven, cook the ground turkey with seasonings and minced garlic.

  7. Once cooked, mixed with marinara and set aside.

  8. Sauté the diced onions for about 10 minutes until soft and translucent.

  9. Add in the mushrooms and 1 tsp minced garlic.

  10. Set aside.

  11. For the ricotta mixture, combine the following: ricotta, parmesan, mozzarella, parsley flakes, garlic powder, black pepper, thawed spinach, sautéed mushroom/onion and egg.

  12. Stir until everything is thoroughly mixed.

  13. Once that’s done, start assembling.

  14. Spread a thin layer of meat sauce at the bottom of pan.

  15. Next, cover pan with one layer of eggplant slices.

  16. After that, sprinkle more meat sauce onto the eggplant.

  17. Spoon ricotta mixture on top of the ground turkey.

  18. Repeat with another layer of eggplant, then meat sauce, then ricotta mixture.

  19. Lay whole leaves of fresh basil on top and more mozzarella and parmesan on top.

  20. Bake for 35-40 minutes.

  21. Let cool for 15-20 minutes and serve!


I know sweating eggplant is a pain but I really believe it makes a big difference in tenderness, flavor and lack of moisture – which is important!

Some recipes say to slice the eggplant thin, but I really don’t agree. By the time you sweat and roast the eggplant, it loses a substantial amount of size. So for that reason, err on the side of thickness so the slices hold their shape better!

There may be a little extra moisture than there would be with noodles but in my experience, it’s really not much!

Feel free to swap out ground turkey with beef or pork.

If you want to keep it simple, you can skip the mushrooms and onions, but it really adds a nice umami flavor that I think you’ll miss.

This is one of those dishes that’s even better the next day so don’t be afraid to double up the recipe for the next day or two!


  1. This lasagna is outstanding. I heard bald Brian say how much he liked it and decided to give it a whirl. I like how clear Gina’s writing is, start working on the cookbook now. I’m going to try some of the other dishes.

    • Awesome, Betty, thank you! I think clarity is key so I’m glad my writing style works for you. Please let me know how you enjoy everything else! xoxo

  2. Monica Eichler

    Thanks Gina! Love you and your recipes! I just put my lasagne in the oven and can’t wait to taste it. I was wondering about the frozen spinach. You didn’t say much about it, but was wondering how you thawed and if you used your cheesecloth on it or just dumped it in out of the bag?

    • Thank you, Monica! Yes I actually just get the steam-in-bag kind microwave it! You can either wring it out with cheesecloth or press it hard with a couple of paper towels or a clean dish cloth! xoxo

  3. Dan Oldham

    Yummy!!! Thank you for the excellent recipe!!
    -LOYAL fan, CPT Dan Oldham

  4. Made your Lasagna recipe for my wife and I. Now be advised that my wife is a chicken person. Claims she could eat it three times a day. She also has a gluten intolerance so feeding her is no easy task: however, she took one bite of the Lasagna, looked at me and said, “This may be the best thing you have ever made”. Thank you Gina!

  5. OH MY Gina girl…THIS is going to be on my menu THIS week. I’ll report back…but I have NO doubt it’s gonna be bangin’ GOOD!

  6. This is the second recipe of yours that I have made. What a wonderful recipe! I will say that it does take some time to make. Start to finish was two hours for me, but great things are worth the time. And now I have dinner for a solid week. I really love the addition of the mushrooms and spinach in the ricotta mixture. And you are correct that you don’t miss the pasta in the slightest with the eggplant. I ran all of the ingredients into the nutrition app that I use to get the totals of all the macros. I’m very pleased with the numbers as far as calories, carbs, sugar, etc. I took a couple of great photos of the lasagna pre-baked and post-baked. I wish there was a way to share them. Thanks Gina, this recipe and your site is great!

  7. Hi Gina,
    Making this for dinner tonight. It looks delicious!!
    Quick question, do you peel your eggplant before slicing?
    Thank you!

  8. This dish is delicious! Super-satisfying and I did not miss the noodles at all. Recipes like this will make my transition to eating NSNG a pleasure!

  9. Tom Symington

    I used to put eggplant and zucchini under the pasta in old fashioned lasagna to “trick” the kids into eating those veggies. I’m definitely going to give this one a try, I’m sure it will be deliciious.

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