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Lasagna That's Basically A Salad

Lasagna is as American as apple pie. This version removes the pasta carbs by using roasted eggplant instead. The ricotta mixture contains leafy green spinach, and if you make your sauce from fresh tomatoes you will have a lasagna that is more salad than pasta dish.

A lasagna out of the oven with browned cheese
No noodles leaves more room for cheese!


  • 2 small eggplant sliced into ½" rounds

  • 3-4 Tablespoons olive oil

  • Kosher salt

  • Finely ground black pepper

  • 2 Teaspoons ground cumin

  • A minimum of 6 garlic cloves minced

  • 1 medium yellow onion, diced

  • ½ Bunch fresh parsley, chopped fine

  • 32 oz. jarred pasta sauce or challenge yourself to make it from scratch with our Bear-inspired spaghetti recipe

  • 1 (15 oz.) container ricotta cheese

  • 5 oz fresh spinach, chopped

  • 1/2 cup grated Parmesan

  • 1 large egg

  • 1 lb. ground turkey

a large can of marinara sauce
One of the building blocks for flavorful meat sauce

Get Your Ingredients from Forty Acres Fresh Market

Order a Veggie Box and request eggplant, spinach, onion, and garlic.

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.


For the roasted eggplant:

  1. Preheat the oven to 375 degrees F.

  2. Season both sides of the sliced eggplant with salt, pepper, and olive oil

  3. Place on a lined baking sheet and roast for 25 minutes or until browned on both sides

Make the sauce while the eggplant is roasting:

  1. Heat a large saucepan and add a few tablespoons of olive oil

  2. Cook your onions until they soften and become transluscent

  3. Add your ground turkey and cook until it starts to brown

  4. Next add in your salt, pepper, and cumin, stir to combine and let it cook for 1-2 minutes

  5. Add your garlic next and stir to combine

  6. Cook your meat mixture until the turkey is brown all over

  7. Stir your meat mixture to incorporate any of the brown bits in the pan and then add your tomato sauce and stir to combine

  8. Add in your chopped parsley and combine with your meat sauce

Make the ricotta filling:

  1. In a bowl combine ricotta, parmesan, egg, chopped spinach, salt, and pepper


  1. In your 9x5 pan layer marinara sauce, eggplant, ricotta mixture and fresh mozzarella cheese slices

  2. Place the pan on a lined baking sheet and bake for 30 minutes or until the cheese is brown and bubbly!

Final step is to serve it warm, but not too hot, he's just a little baby!


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