Heart-Healthy Aubergine Lasagna
Indulge in the comforting layers of our **Heart-Healthy Aubergine Lasagna**, a wholesome spin on the classic Italian favorite. This nutritious recipe swaps traditional pasta sheets for tender, roasted aubergine (eggplant) slices, making it a lighter, low-carb option packed with fresh vegetables like zucchini, red bell pepper, and spinach. The rich tomato and herb sauce is beautifully balanced with creamy part-skim ricotta, melty low-fat mozzarella, and a sprinkle of savory Parmesan, creating a dish that's as satisfying as it is good for you. Perfect for dinner or meal prep, this lasagna is a delicious way to enjoy heart-friendly ingredients without compromising on flavor. Whether you're embracing a healthy lifestyle or simply looking for a veggie-forward comfort food, this dish delivers both nutrition and indulgence with every bite.
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Recipe Information
Ingredients
- 3 medium Aubergine (eggplant)
- 2 tablespoons Olive oil
- 1 large Onion
- 3 large Garlic cloves
- 1 large Red bell pepper
- 1 medium Zucchini
- 4 cups Spinach
- 28 oz Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 oz Ricotta cheese, part-skim
- 2 cups Mozzarella cheese, low-fat
- 0.5 cups Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Slice the aubergines lengthwise into 1/4-inch thick slices. Arrange them on a baking sheet and brush with olive oil.
Bake aubergine slices in the preheated oven for about 15 minutes, turning halfway, until tender and lightly browned. Set aside.
While aubergines are baking, finely chop the onion and garlic. Dice the red bell pepper and zucchini.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until translucent, about 5 minutes.
Add the bell pepper and zucchini to the skillet, stirring occasionally until vegetables are softened, about 7 minutes.
Stir in the spinach, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
Spread a thin layer of the tomato and vegetable sauce on the bottom of a 9x13-inch baking dish.
Layer half of the baked aubergine slices over the sauce. Spoon half of the remaining tomato and vegetable mixture over the aubergines.
Spread half of the ricotta cheese over the vegetable layer, followed by half a cup of mozzarella cheese.
Repeat the layers with the remaining aubergines, tomato-vegetable sauce, ricotta, and another half cup of mozzarella cheese.
Sprinkle the top with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna sit for 10 minutes before slicing and serving. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 9093 mg | 395% | |
| Total Carbohydrate | 180.3 g | 66% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 110.9 g | ||
| Protein | 241.3 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5939 mg | 457% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 6815 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
