Low Fat Eggplant Aubergine Lasagna
Indulge in a guilt-free comfort dish with this Low Fat Eggplant Aubergine Lasagna—a wholesome, flavorful twist on the classic Italian favorite! This recipe features tender, oven-roasted eggplant slices in place of traditional pasta, creating a light yet satisfying base layered with a creamy low-fat ricotta filling, a savory homemade tomato sauce infused with garlic, basil, and oregano, and a sprinkle of melted low-fat mozzarella. Perfect for a nutritious and hearty family meal, this lasagna is easy to assemble and packed with Mediterranean flavors while keeping saturated fats to a minimum. Whether you're looking for a delicious dinner option or meal-prep inspiration, this crowd-pleasing recipe is a surefire way to balance indulgence with healthy eating. Serve it warm with a fresh green salad or a side of crusty whole-grain bread for a complete, wholesome meal!
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 1 bottle Olive oil spray
- 1.5 cups Low-fat ricotta cheese
- 1 cup Low-fat mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 1.5 cups Tomato puree
- 1 15-ounce can Crushed tomatoes
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplant vertically into 1/4-inch thick slices. Lay them on a baking sheet lined with parchment paper and spray both sides lightly with olive oil spray.
Bake the eggplant slices in the preheated oven for 15 minutes, flipping halfway through, until softened and slightly golden. Remove and set aside to cool.
In the meantime, prepare the tomato sauce. Heat a non-stick skillet over medium heat and spray lightly with olive oil. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
Stir in the tomato puree, crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer for 10 minutes on low heat to develop the flavors. Remove from heat and set aside.
In a mixing bowl, combine the low-fat ricotta cheese, grated Parmesan cheese, egg, and chopped parsley. Mix well to create a creamy filling.
Spray a 9x13-inch baking dish with olive oil spray. Spread a thin layer of tomato sauce on the bottom of the dish.
Begin assembling the lasagna by layering slices of roasted eggplant over the sauce. Top with 1/3 of the ricotta mixture and spread evenly. Sprinkle with a small handful of shredded mozzarella cheese. Repeat this layering process (sauce, eggplant, ricotta mixture, mozzarella) two more times, finishing with a layer of tomato sauce and a final sprinkle of mozzarella cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing and serving.
Serve warm, garnished with additional chopped parsley, if desired.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.2 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 942 mg | 20% | |
*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.
