Low Sodium Eggplant Lasagna
Experience the rich, comforting flavors of Italian cuisine with this Low Sodium Eggplant Lasagna, a heart-healthy twist on the classic dish. Featuring tender roasted eggplant slices in place of traditional lasagna noodles, this dish is layered with creamy part-skim ricotta, fresh spinach, and a savory no-salt-added tomato sauce infused with garlic, oregano, and basil. Topped with a melty blend of mozzarella and Parmesan, this lasagna is a satisfying and lower-sodium option that doesn’t compromise on flavor. Perfect for weeknights or special occasions, it’s a wholesome, protein-packed meal that’s as nutritious as it is delicious. With only 30 minutes of hands-on prep and fewer calories than traditional lasagna, this recipe is a win for your taste buds and your wellness goals!
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Recipe Information
Ingredients
- 2 large eggplant
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes (no salt added)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 1.5 cups part-skim ricotta cheese
- 1 large egg
- 2 cups fresh spinach leaves
- 2 cups mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and lay them on a baking sheet. Brush both sides with olive oil.
Bake sliced eggplant in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly browned.
While the eggplant is roasting, heat 1 tablespoon of olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.
Stir in the canned crushed tomatoes, dried oregano, dried basil, and black pepper. Let the sauce simmer on low heat for about 20 minutes to thicken.
In a mixing bowl, combine ricotta cheese with the egg and mix until smooth.
Once the sauce has thickened, remove from heat and set aside.
To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
Place a layer of roasted eggplant slices over the sauce, then spread a portion of the ricotta mixture on top.
Add a layer of fresh spinach leaves, followed by a generous sprinkle of mozzarella cheese.
Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.
Let the lasagna cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 16.4 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 610 mg | 47% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1179 mg | 25% | |
*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.
