High Protein Eggplant Lasagna
Indulge in a nutritious twist on a classic comfort food with this High Protein Eggplant Lasagna—a delicious, layered masterpiece perfect for satisfying hearty appetites while supporting a healthy lifestyle. This low-carb, gluten-free recipe swaps traditional pasta for roasted, flavor-packed eggplant slices, creating a remarkable base for creamy low-fat ricotta, fresh spinach, and zesty marinara sauce. Packed with protein and wholesome ingredients, this dish is expertly seasoned with garlic powder, black pepper, and a blend of melty mozzarella and Parmesan cheeses for rich, irresistible flavor in every bite. Ideal for meal prepping or a crowd-pleasing dinner, this lasagna boasts a prep time of only 20 minutes and bakes to perfection with golden, bubbly cheese in under an hour. Serve it warm, topped with fresh basil, and enjoy a healthy spin on a beloved Italian classic that’s sure to impress your taste buds and fuel your day!
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Recipe Information
Ingredients
- 2 large eggplant
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups low-fat ricotta cheese
- 1 large egg
- 1 teaspoon garlic powder
- 2 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 3 cups fresh spinach
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Brush each slice with olive oil and sprinkle with salt and black pepper.
Lay the eggplant slices on a baking sheet and roast in the oven for 20 minutes, flipping halfway through. Remove from the oven and set aside.
In a medium bowl, combine the ricotta cheese, egg, and garlic powder. Mix well until smooth and set aside.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce over the bottom.
Layer half of the roasted eggplant slices over the sauce.
Spread half of the ricotta mixture over the eggplants, then 1.5 cups of fresh spinach.
Sprinkle 0.5 cup of shredded mozzarella cheese over the spinach.
Top with another 1/2 cup of marinara sauce.
Repeat with remaining eggplant slices, ricotta mixture, fresh spinach, and an additional 0.5 cup of mozzarella.
Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Remove from oven and let it rest for 10 minutes before slicing.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 568 mg | 190% | |
| Sodium | 5727 mg | 249% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 56.6 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3285 mg | 253% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3600 mg | 77% | |
*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.
