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Eggplant Lasagna Boats
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5 from 12 votes

Eggplant Lasagna Boats

Eggplant Lasagna Boats with mushrooms, spinach, and a secret ingredient to boost protein. This stuffed eggplant lasagna recipe is vegetarian, low carb, and nutrient-packed.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Entree, Low Carb
Cuisine: American, Italian
Diet: Vegetarian
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • 13x9" 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 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 13x9" baking pan. Bake for 20 to 25 minutes, until flesh softens. Let stand at room temperature until cool enough to handle.
  • Meanwhile, heat 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 skin to create a boat. Roughly chop eggplant flesh, and add to pan with mushrooms; mix to combine.
  • Spread remaining 1/2 cup marinara sauce into the bottom of a 13x9" 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

Serving: 1boat | Calories: 390kcal | Carbohydrates: 28g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Sodium: 775mg | Fiber: 8g | Sugar: 13g