Eggplant Lasagna with Spinach & Feta (Low-Carb)

This Greek-style vegetable lasagna will become your favorite!

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I enjoy all types of lasagna, but this low-carb eggplant lasagna with spinach and feta has the perfect Greek twist. It’s become my family’s favorite because of the classic Greek combination of spinach and feta with eggplant. You can even make it heartier by adding more veggies. I think mushrooms, asparagus, cauliflower, or even Kalamata olives would take it over the top! You’re going to love it!

Why this will become your go-to lasagna

• Tender eggplant
• Creamy cheesy spinach and feta
• Slightly spicy roasted red pepper marinara sauce
• Delicious low-carb vegetable lasagna with a Greek twist!

Low Carb ingredients

• Eggplants –sliced lengthwise 1/2-inch thick
• Olive oil for frying
• Salt
• Shredded mozzarella cheese
• Marinara sauce
• Harissa sauce –I love this spicy roasted red pepper sauce!

For the Filling:                   

• Spinach leaves –roughly chopped
• Olive oil
• Onion –yellow, white, red, or even spring onions will do
• Garlic cloves –grated or minced
• Cream cheese –softened to room temperature
• Feta cheese –crumbled from a block to avoid tasteless pre-crumbles
• Dried dill
• Salt
• Freshly cracked black pepper
• Crushed red pepper flakes –as much as you’d like for a bit of heat

How to choose eggplant

Like any vegetable, you want to make sure you’re getting the best eggplant. Look for beautiful purple eggplant with smooth, shiny skin and doesn’t have too many markings. The eggplant should be firm but not hard and heavy for its size. If you follow these tips, you’ll end up with perfectly ripe eggplant.

Eggplant Substitute

If you don’t care for eggplant, feel free to substitute 4-5 large zucchini. Slice them the same thickness as you would the eggplant, ½-inch thick, but skip the salting process the eggplant requires.

How to make Low Carb Eggplant Lasagna with Spinach & Feta

• Preheat the oven to 425 °F, 220 °C.
• Season the eggplant slices liberally with salt and place them all together in a colander for 20-30 minutes or while the filling is prepared.

Prepare the Filling:

• In a skillet heating over medium heat, add the onion and olive oil with a pinch of salt and cook until soft and golden –about 8 minutes.
• Add the garlic and warm through until fragrant.
• Then, add the spinach in 2-3 batches seasoning each batch with salt and pepper to taste.
• Remove the skillet from the heat and stir in the dill, red pepper flakes, and cream cheese.
• Then, stir in the crumbled feta and taste to adjust seasoning if needed.
• Set aside.

Prepare the Eggplant Slices:

• Rinse the eggplant slices using cold water and dry them using a kitchen towel or paper towels. Be sure to dry them well. Alternatively, skip the rinse and just blot them dry using paper towels.
• You may pan-fry the eggplant (my favorite way) or bake them.

To bake the slices: 

• place the eggplant slices in 2-3 baking trays and brush the slices with olive oil.
•  Season lightly with salt and roast in a preheated 425°F oven until tender –about 25-30 minutes.

To pan-fry the slices:

• heat a large cast-iron skillet over medium-high heat and add a layer of olive oil to the pan.
• Fry the slices for 2-3 minutes on each side or until they are tender and golden.
• Transfer the slices to a pan that has been lined with paper towels to absorb the excess oil.

Assemble the Lasagna:

• Stir together the marinara sauce with the Harissa sauce –for a smooth sauce, blend it in a food processor or blender until smooth.
• Spread half of the sauce in the bottom of a 9×13-inch baking pan.
• Place a layer of eggplant slices over the sauce.
• Dollop half of the spinach filling over the eggplant and spread it evenly.
• Top with another layer of eggplants and then the remaining filling.
• Add the remaining eggplant slices on top, and then pour the remaining sauce.
• Sprinkle the mozzarella cheese on top.
• Bake on the center rack of the oven for about 45 minutes.
• Allow the lasagna to set for 30 minutes, and then serve.

Make ahead and freeze

After assembling the lasagna, wrap it tightly in plastic wrap and store it in the freezer. It will stay fresh for up to 2 months. Thaw it overnight in the refrigerator before baking.

Serving

After the lasagna has come out of the oven and set, it should be easy to cut your servings. When you pull each slice out, you’ll see the layers have melded together perfectly. Toast some bread because you’ll want to sop up every bit of the spicy marinara sauce. Trust me! Let me know if and what extra veggies you add to your low-carb Greek lasagna. Kali Orexi!

More Low-Carb Mediterranean Recipes:

• Low-carb Moussaka
• Mediterranean Stuffed Zucchini Boats
• Chicken Pesto with halloumi Skillet
• Low-carb Chicken Chile