Low Sodium Aubergine Lasagna
Elevate your dinner table with this flavorful and heart-healthy Low Sodium Aubergine Lasagna, a lighter twist on the classic Italian favorite. This recipe swaps traditional pasta for tender slices of aubergine (eggplant), layered with a rich tomato sauce infused with garlic, basil, and oregano. Low-sodium ricotta, mozzarella, and Parmesan cheeses combine with fresh spinach for a creamy, satisfying filling, while maintaining a reduced sodium profile perfect for those watching their salt intake. With just 30 minutes of prep and 45 minutes of cooking, this dish delivers bold Mediterranean flavors and an indulgent texture without compromising on health. Serve this crowd-pleasing vegetarian lasagna as a wholesome main course that’s perfect for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 2 medium Aubergines (Eggplants)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 28 ounces Crushed tomatoes, no added salt
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 15 ounces Ricotta cheese, low sodium
- 1 large Egg
- 5 cups Fresh spinach
- 2 cups Mozzarella cheese, shredded, low sodium
- 0.5 cup Parmesan cheese, grated, low sodium
Instructions
Preheat your oven to 375°F (190°C).
Slice the aubergines lengthwise into 1/4-inch thick strips. Lay them on a kitchen towel and sprinkle lightly with black pepper. Let them sit for about 10 minutes to release some moisture.
Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Pour in the crushed tomatoes, add dried basil, oregano, and black pepper. Simmer for approximately 10 minutes, stirring occasionally, until the sauce thickens slightly.
While the sauce simmers, mix the ricotta cheese with the egg in a bowl until well combined. Set aside.
Blanch the fresh spinach by placing it in boiling water for 1 minute, then immediately transfer it to ice water to stop the cooking. Drain and roughly chop the spinach.
Assemble the lasagna in a 9x13-inch baking dish. Spread a small amount of tomato sauce on the bottom, then lay a layer of aubergine slices.
Spread half of the ricotta mixture over the aubergines, followed by half of the chopped spinach. Sprinkle a third of the mozzarella cheese on top.
Add another layer of tomato sauce, followed by another layer of aubergines. Repeat the layering process with the remaining ricotta mixture, spinach, and another third of the mozzarella cheese.
Finish by topping with the remaining tomato sauce, the last layer of aubergines, and the rest of the mozzarella cheese. Sprinkle the grated Parmesan cheese on top.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
Let the lasagna sit for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 48.9 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1694 mg | 130% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3111 mg | 66% | |
*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.
