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A delicious spinach and meat lasagna without noodles to make at home. Eggplant is used instead of the noodles and healthy spinach is added.
Last week, I was looking to make a casserole that would provide a weeks worth of lunch and possibly a few dinners. We had a few late season eggplants in the garden and I picked up a tub of ricotta cheese at the grocery store that week.
It has been a while since I made a lasagna without noodles and I knew that it would make enough to feed me for a while. Since I’ve been working extended hours at work, I haven’t had a lot of time for cooking.
This spinach and meat lasagna was a perfect dish to keep me full during those long days. All I had to do was reheat in a single serving for a yummy quick and easy meal.
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I based this recipe on one from a Better Homes and Gardens cookbook that I’ve been making for years. The main changes I made was replacing the noodles with eggplant and adding in spinach.
I like the addition of more vegetables in this spinach and meat lasagna without noodles. It’s a yummy way to make get your daily intake of veggies in.
And, I’m always looking for ways to get everything in with one dish. It’s much easier than making a main dish and side.
Any cheese lover will appreciate this cheesy casserole dish. I’m a fan of ricotta cheese, but for those who prefer cottage cheese in lasagna, feel free to change it up.
There’s even a crock pot lasagna recipe I found here. Do you have a favorite low carb lasagna recipe?
I hope you enjoy this low carb lasagna recipe as much as I did. It’s plenty to feed a large family.
If you aren’t feeding a large number of people, you can always half the recipe. Another option is to eat half and freeze the other half for later.
Spinach and Meat Lasagna without Noodles Recipe
Spinach and Meat Lasagna without Noodles
- 2 medium eggplants cooked (optional)
- 1 1/2 pounds ground sausage or ground beef
- 1 clove garlic minced
- 14.5 oz canned tomatoes cut up
- 8 oz canned tomato sauce
- 6 oz canned tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 tablespoons extra virgin olive oil
- 20 oz frozen chopped spinach cooked and drained
- 2 large eggs
- 2 1/2 cups ricotta
- 2 cups mozzarella grated
- 3/4 cup Parmesan grated
- Salt and freshly ground black pepper
If using the optional eggplant layer, they need to be roasted first in a 400 degree oven.
Slice eggplants lengthwise about 3/4 inch thick.
Brush both sides of slices with oil and season with salt and pepper.
Roast until soft and golden, about 25 minutes, turning each slice halfway through cooking time.
Cook sausage or beef in skillet with garlic until browned then drain off any grease.
Add canned tomatoes, sauce, tomato paste and sauce.
Mix until meat and sauce are well combined. In medium bowl, beat eggs then stir in ricotta and parmesan cheese.
Grease a rectangular 9×13 baking dish with the olive oil, add a large dollop of meat sauce and spread it around on the bottom of the pan.
Put a layer of eggplant (if using) in the pan; top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix , sprinkle on half the mozzarella.
Repeat the layers.
Bake in preheated 400 degree oven until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.
Makes 10-12 servings
Net carbs per serving: 9g or 6.8g without eggplant