Eggplant Lasagna Boats with mushrooms, spinach, and a secret ingredient to boost protein. This recipe is vegetarian, low-carb, and full of nutrients.
Why You’ll Love This Eggplant Lasagna Recipe
This stuffed eggplant dish is not only simpler than making traditional lasagna, but it’s also more nutritious. It features a mix of veggies, protein-rich cottage cheese, and lycopene-rich tomato sauce. Perfect for a low-carb lifestyle, this recipe is satisfying on its own without needing any meat. If you have leftovers, they reheat beautifully the next day.
Ingredients
- Eggplant: Use two medium globe eggplants, or three smaller ones, but make sure they are globe varieties, as other types like Japanese eggplants are too slender for stuffing.
- Mushrooms: Baby Bella mushrooms add a meaty texture and umami flavor. Shiitake, white button, or chopped portobello caps are also good alternatives.
- Spinach: Baby spinach or lacinato kale adds a nutrient boost. The greens will cook down a lot, so feel free to add extra.
- Tomato Sauce: Use either homemade or store-bought marinara sauce. Rao’s is a great store-bought option for its fresh taste.
- Cottage Cheese: A surprising yet excellent substitute for ricotta, cottage cheese is high in protein and offers a better nutrient profile. Good Culture brand includes probiotics.
- Garlic: Adds aromatic depth.
- Mozzarella: Buy a block of organic mozzarella and shred it yourself for the best meltability.
Step-by-Step Instructions
Step 1: Roast Eggplant
Slice the eggplants in half lengthwise and brush the flesh with olive oil. Place them flesh side down on a baking sheet or in a 9×13″ pan. Bake at 375°F for 20-25 minutes, until the flesh softens. Let them cool until they’re easy to handle.
Step 2: Sauté Vegetables
Heat oil in a large skillet over medium heat. Add mushrooms and onion, cooking until softened, about 5-7 minutes. Add chili flakes, garlic, spinach, salt, and pepper, and cook until the spinach wilts, about 2 more minutes.
Step 3: Scoop Out Eggplant Flesh
Leave about a 1/2-inch border around the skin to create a “boat.”
Step 4: Mix Filling
Add the scooped eggplant flesh to the pan with the mushrooms. Stir in 1 1/4 cups of marinara sauce.
Step 5: Stuff Eggplant
Pour the remaining 1/2 cup of marinara sauce into the bottom of a 13×9 inch pan. Place the eggplant halves in the pan and evenly spoon the filling into each. Add dollops of cottage cheese and sprinkle shredded mozzarella on top.
Step 6: Bake
Bake the lasagna boats until the cheese melts, about 10-15 minutes. Broil for the last 2-3 minutes to brown the cheese.
Serving Suggestions
These eggplant lasagna boats are delicious on their own, but you can also pair them with side dishes to keep the meal low carb. Serve them with Sautéed Broccoli or Cucumber Sesame Salad. For extra protein, add Pan-Seared White Fish or Maple-Mustard Salmon. Chickpea Meatballs also make a great accompaniment. If you’re not avoiding carbs, enjoy them with homemade garlic bread made from sourdough, grass-fed butter, and freshly grated Parmesan.
How to Store and Reheat
It’s best not to freeze cooked eggplant as it can become watery when thawed. However, you can prep this recipe ahead and store it in the refrigerator. Roast the eggplant and prepare the filling up to a day in advance. Store each component separately, and assemble the boats just before baking or up to four hours ahead. Cooked Eggplant Lasagna Boats can be refrigerated for up to four days. Reheat them gently in the microwave or in a 300ºF oven until heated through.
Eggplant Health Benefits
Eggplants are part of the nightshade family, which contain trace amounts of solanine—a compound that can be bitter. However, you’d need to eat a large amount to experience any negative effects. Eggplants are rich in fiber, manganese, folate, potassium, and vitamins K and C. When shopping, choose eggplants with shiny skin and a green stem, indicating freshness.
Equipment
- 13×9″ Baking Pan
- Large skillet
Ingredients
- 2 medium globe eggplants
- 3 Tbsp. extra-virgin olive oil, divided
- 8 oz. sliced baby bella mushrooms
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1/2 tsp. chili flakes
- 1/2 tsp. kosher salt, divided
- 3 handfuls fresh baby spinach
- 1 3/4 cups homemade or store-bought marinara sauce (I use Rao’s brand)
- 3 Tbsp. chopped fresh basil plus more for garnish
- 1 cup whole-milk cottage cheese (I use the Good Culture brand)
- 1 cup freshly grated mozzarella cheese
- Optional breadcrumb topping: 1/4 cup panko breadcrumbs mixed with 2 tsp. extra-virgin olive oil
Instructions
- Preheat oven to 425ºF. Slice the eggplants in half lengthwise. Brush the flesh evenly with 1 Tbsp. olive oil, and lightly season with 1/4 tsp. salt. Place eggplant halves, flesh side down, on a rimmed baking sheet or 13×9″ baking pan. Bake for 20 to 25 minutes, until the flesh softens. Let stand at room temperature until cool enough to handle.
- Meanwhile, heat the remaining 2 Tbsp. oil in a large skillet over medium heat. Once hot, add mushrooms and onion, and cook until softened about 6 to 7 minutes. Add garlic, chili flakes, 1/4 tsp. each salt and black pepper, and spinach; cook 2 more minutes, until spinach wilts. Stir in 1 1/4 cups marinara sauce and basil.
- Use a spoon to partially hollow out eggplants, leaving about a 1/2-inch-thick border around the skin to create a boat. Roughly chop eggplant flesh, and add to the pan with mushrooms; mix to combine.
- Spread the remaining 1/2 cup marinara sauce into the bottom of a 13×9″ inch baking pan. Arrange the eggplant boats in the pan, and spoon the filling evenly into each one. Spoon dollops of cottage cheese into stuffed eggplant, and scatter mozzarella overtop. (If using breadcrumb topping, sprinkle it over the cheese.)
- Place the pan back in the oven and bake for 15 minutes, until the cheese melts. For a more golden topping, broil on HIGH for an additional 2 to 3 minutes.
Notes
I do not recommend freezing these eggplant boats. Eggplant turns watery when thawed and doesn’t hold up well in the freezer.
*PREP AHEAD: Roast the eggplant and prepare the filling up to 1 day in advance. Store each component separately in the refrigerator. Assemble the Eggplant Lasagna Boats just before baking or up to four hours in advance and refrigerate.
*STORE: Refrigerate leftovers for up to four days.
*REHEAT: Warm gently in the microwave or covered in a 300ºF oven, until heated through.
NUTRITION INFORMATON: Serving: 1boat | Calories: 390kcal | Carbohydrates: 28g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Sodium: 775mg | Fiber: 8g | Sugar: 13g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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