Eggplant Lasagna Boats
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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.)
- 5
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.
Eggplant Lasagna Boats
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Based on 18 ratings
Rating Breakdown
About this Recipe
Craving the comforting flavors of lasagna but looking for a lighter, low-carb option? These Eggplant Lasagna Boats deliver all the rich, savory satisfaction without the heavy pasta, making them an ideal choice for a nutrient-packed, vegetarian meal any night of the week.
What makes this recipe truly stand out is how it transforms simple ingredients into a satisfying dish. By hollowing out fresh globe eggplants to create natural "boats," you get a perfect vessel for a creamy, savory filling. The secret ingredient? Whole-milk cottage cheese, which brings a protein boost and delightful creaminess that truly elevates the classic lasagna experience.
Prepare to enjoy a wonderfully balanced meal with these Eggplant Lasagna Boats. Each tender eggplant half is brimming with a flavorful mixture of earthy baby bella mushrooms, vibrant fresh spinach, and a rich marinara sauce. Melty mozzarella and a creamy cottage cheese layer provide that iconic lasagna texture and taste you love, while a hint of chili flakes adds a gentle warmth. This vegetarian and low-carb dish feels hearty and fulfilling, making it perfect for a satisfying weeknight dinner that doesn't compromise on flavor.
Customizing these Eggplant Lasagna Boats is easy and encourages you to make them your own. You can adjust the amount of chili flakes for more or less heat, or add extra fresh basil for an even brighter, herbaceous note. Feel free to use your favorite brand of marinara sauce, whether it's homemade or a quality store-bought option like Rao's. For an extra layer of texture, don't skip the optional panko breadcrumb topping mixed with olive oil, which adds a delightful crispness.
Serve these satisfying Eggplant Lasagna Boats as a complete meal on their own, perhaps alongside a simple green salad. They're perfect for a family dinner or a cozy evening in, offering comfort food appeal in a fresh, wholesome package.