Mediterranean Diet Aubergine Lasagna
Indulge in the wholesome flavors of the Mediterranean with this irresistible Mediterranean Diet Aubergine Lasagna. This lighter, veggie-packed twist on the classic comfort food features roasted slices of tender aubergine layered with no-boil lasagna noodles, a flavorful homemade tomato sauce infused with garlic, onions, oregano, and basil, and a rich, creamy combination of ricotta, mozzarella, and Parmesan cheeses. The dish is baked to golden perfection, allowing the layers to meld together into a hearty yet health-conscious meal that's perfect for family dinners or entertaining guests. With just 30 minutes of prep time, this recipe offers a satisfying balance of indulgence and nutrition, all while being loaded with Mediterranean staples like olive oil and fresh parsley. Serve this melty, savory delight with a side salad or crusty bread for a complete meal that’s sure to impress. Keywords: Mediterranean diet, aubergine lasagna, roasted eggplant, veggie lasagna, healthy comfort food.
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Recipe Information
Ingredients
- 3 medium aubergine (eggplant)
- 4 tablespoons olive oil
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups mozzarella cheese, shredded
- 28 ounces canned crushed tomatoes
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley, chopped
- 9 lasagna noodles, no-boil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the aubergines into 1/4-inch thick rounds. Layer them on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 20 minutes until they soften and start to brown.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes. Stir in the minced garlic and cook for another minute.
Add the canned crushed tomatoes to the skillet, followed by oregano, basil, salt, and black pepper. Allow the sauce to simmer for 15 minutes, letting the flavors meld.
In a mixing bowl, combine the ricotta cheese with half of the chopped parsley and stir until smooth.
To assemble the lasagna: Spread a layer of tomato sauce at the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles over the sauce, followed by a layer of roasted aubergine slices.
Spread a portion of the ricotta mixture over the aubergines, then sprinkle some mozzarella and parmesan cheeses. Repeat these layers - sauce, noodles, aubergine, ricotta, mozzarella, and Parmesan, until all ingredients are used, finishing with a topping of mozzarella and Parmesan.
Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven. Remove the foil and bake for another 10-15 minutes, until the top is golden and bubbly.
Let the lasagna cool for about 10 minutes before slicing. Garnish with the remaining chopped parsley before serving.
Nutrition Facts
Calories |
4189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 6401 mg | 278% | |
| Total Carbohydrate | 525.4 g | 191% | |
| Dietary Fiber | 65.8 g | 235% | |
| Total Sugars | 97.2 g | ||
| Protein | 193.5 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3955 mg | 304% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6293 mg | 134% | |
*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.
