High Protein Aubergine Lasagna
Dive into a hearty and nutritious twist on a classic comfort food with this High Protein Aubergine Lasagna! Perfect for those looking to maximize flavor and fuel, this recipe swaps traditional pasta sheets for tender, golden grilled aubergine slices, adding a rich, smoky depth to every bite. Packed with lean ground turkey or chicken, this dish is an excellent source of protein, while the creamy ricotta mixture layered with shredded mozzarella and parmesan creates an irresistibly cheesy top. Infused with a medley of Italian herbs like oregano, basil, and thyme, and topped with fresh parsley for a finishing touch, this lasagna is a satisfying and wholesome meal that’s ready to serve in just 90 minutes. Ideal for family dinners or meal prep, it offers a healthier spin on comfort food without sacrificing taste. Keywords: high protein, aubergine lasagna, healthy comfort food, gluten-free lasagna alternative.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 500 grams ground turkey or chicken
- 400 grams can of crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams low-fat ricotta cheese
- 150 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 2 large eggs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 200°C (400°F).
Slice the aubergines lengthwise into thin slices, about 5 mm thick. Lightly brush each slice with olive oil.
Grill or sauté the aubergine slices until they are lightly golden and set them aside.
Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and fry until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground turkey or chicken. Cook until browned, breaking it up with a wooden spoon, about 8 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, thyme, salt, and pepper. Bring to a simmer and reduce the heat to low. Allow to simmer for 10 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, eggs, and half of the parsley. Mix well.
Start assembling the lasagna by spreading a thin layer of the meat sauce on the bottom of a large baking dish.
Layer over the aubergine slices, followed by more meat sauce, and a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
Sprinkle the shredded mozzarella and grated parmesan over the top layer.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it rest for 10 minutes. Garnish with the remaining fresh parsley before serving.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 65.6 g | ||
| Protein | 220.2 g | 440% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2696 mg | 207% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5573 mg | 119% | |
*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.
