Low Fat Aubergine Lasagna
Indulge in the comforting flavors of Italian cuisine with this *Low Fat Aubergine Lasagna*, a lighter twist on the classic dish that's perfect for a healthy yet satisfying meal. Layers of tender, grilled aubergines (eggplants) and whole wheat lasagna sheets are nestled between a rich tomato and herb sauce, creamy low-fat ricotta, and a blend of melted mozzarella and Parmesan cheese. Seasoned with fresh basil and aromatic garlic, this lasagna is a guilt-free delight that doesn't skimp on flavor. Ready in just 80 minutes and serving up to six, it's an excellent choice for family dinners or meal prepping. Plus, it’s packed with wholesome ingredients and offers a lower-fat alternative without compromising its comforting appeal. Perfect for fans of vegetarian or Mediterranean-inspired cuisine!
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Recipe Information
Ingredients
- 3 medium Aubergines (Eggplants)
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 large Onion, chopped
- 400 grams Canned diced tomatoes
- 2 tablespoons Tomato puree
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Whole wheat lasagna sheets
- 200 grams Ricotta cheese, low-fat
- 100 grams Mozzarella cheese, low-fat, grated
- 25 grams Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Preheat your oven to 200°C (390°F).
Slice the aubergines lengthwise into 1/4-inch thick slices. Sprinkle lightly with salt on both sides and set aside for 10 minutes to draw out moisture.
Pat the aubergine slices dry with a paper towel. Heat a grill pan over medium heat and brush lightly with olive oil. Grill the aubergine slices on both sides until tender and grill marks appear, about 3-4 minutes per side. Set aside.
In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and chopped onion, sauté until the onion is translucent, about 5 minutes.
Add the canned diced tomatoes, tomato puree, oregano, basil, salt, and pepper to the skillet. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld together.
In a large pot of boiling salted water, cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.
Spread a spoonful of tomato sauce over the bottom of a 9x13-inch baking dish.
Layer with a third of the grilled aubergine slices, followed by some of the lasagna sheets, half of the ricotta, a third of the mozzarella, and a third of the tomato sauce. Repeat layers, finishing with a final layer of sauce, mozzarella, and all of the Parmesan cheese on top.
Cover the baking 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 brown. Allow to cool for 5 minutes before serving.
Garnish with fresh basil before serving.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 56.7 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1173 mg | 90% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4099 mg | 87% | |
*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.
