Eggplant and Spinach White Lasagna



One of the best things about summer is the plethora of fresh veggies at farm stands.

The other week I picked up a huge eggplant for $1.00 and I decided to try a new recipe. Unfortunately a lot of eggplant recipes include tomatoes or tomato sauce (which I cannot eat). So I decided to experiment a bit.

That is how I ended up with this gooey, mouth-watering eggplant and spinach white lasagna. It was easy and supplied Ryan and I with meals for about 3 days! Plus we got our fill of veggies. 


  • One large eggplant
  • 8 ounces of spinach
  • 1 box of ready to bake lasagna noodles
  • 8 oz of ricotta cheese
  • Jar of Alfredo sauce
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese
  • 3 tsp. garlic powder
  • 2 tbsp of basil
  • 1 tbsp black pepper

Cooking Directions:

  • Preheat the oven to 375F
  • Spray a 13×9 baking dish and set aside
  • Cut the eggplant in 1/2 inch thick circles and bake for 20 minutes
  • While the eggplant is baking mix together the ricotta cheese, spinach, mozzarella cheese, garlic powder, basil, and black pepper in a large bowl
  • Cover the bottom of the baking dish with a small layer of Alfredo sauce
  • Then lie down the first layer of the lasagna noodles
  • Next comes a layer of the baked eggplant circles
  • Now smear a nice layer of the cheese and spinach mixture on top of the eggplant
  • Place another layer of the lasagna noodles and repeat the above layers again
  • Repeat the layers a third time (or until you run out of ingredients)
  • Sprinkle the top of the lasagna with the remaining cheddar cheese
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake for another 10-15 minutes.


How do you like to prepare eggplant?