Cheesy Spinach-Eggplant Lasagna with Maple-Caramelized Onions

Main Courses | Pasta

Where to Buy
Portions: 8-10


  • 1 large eggplant, peeled and sliced
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and ground pepper
  • 1 1/8 lb box or 16 sheets lasagna pasta
  • 1 tbsp butter
  • 3 medium red onions, sliced into rings
  • 1/3 cup white wine or cider
  • 3 tbsp balsamic vinegar
  • 1/2 cup pure maple syrup from Canada
  • 1 lb containers cottage cheese
  • 3 cups melting cheese (cheddar, mozzarella, gouda, or other firm cheese), grated
  • 3/4 cup cooked spinach, chopped and drained


  1. Preheat oven to 230° C (450° F).
  2. Line a baking sheet with parchment paper and spread the eggplant slices on it. Drizzle with olive oil, sprinkle with Italian seasonings and salt and pepper. Bake 15 minutes. Set aside.
  3. Meanwhile, in a large pot, cook the lasagna noodles according to package instructions.
  4. Melt the butter in a large pan over medium heat and cook the onions 5 minutes. Season with salt and pepper.
  5. Add the wine or cider, the balsamic, and pure maple syrup. Bring to a boil and simmer 10 minutes. Set aside.
  6. After baking the eggplant, lower oven temperature to 180° C (350° F).
  7. Layer the ingredients in your lasagna dish as follows: a little cottage cheese to cover the bottom; 4 lasagna sheets; half the eggplant; 80 g (3/4 cup) grated cheese; 4  lasagna sheets; half the cottage cheese; all the spinach; 4  lasagna sheets; the rest of the eggplant; all the onions with their liquid; 80 g (3/4 cup) grated cheese; 4  lasagna sheets; the rest of the cottage cheese, and; the rest of the grated cheese.
  8. Bake 45 minutes.