Eggplant Parmesan Lasagna Lower Fat
Indulge in the comforting flavors of Italian cuisine with this healthier take on Eggplant Parmesan Lasagna. Perfectly roasted slices of eggplant replace traditional pasta, creating a gluten-free and lower-fat alternative without sacrificing taste. Layers of creamy part-skim ricotta, melty low-fat mozzarella, and tangy marinara sauce (with no added sugar) come together with a hint of Italian seasoning for a dish that's both nutritious and satisfying. This recipe skips the frying, opting for oven-baked goodness to keep it light yet flavorful. Ready in just over an hour, this family-friendly meal serves as the ultimate comfort food, ideal for weeknight dinners or special occasions. Serve it with a crisp side salad, and don’t forget the fresh basil garnish for an extra burst of freshness!
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Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 0 Olive oil cooking spray
- 1.5 cups Part-skim ricotta cheese
- 1 large Egg
- 0.5 cups Grated Parmesan cheese
- 2 cups Low-fat shredded mozzarella cheese
- 3 cups Marinara sauce (no added sugar or low-sodium)
- 1 teaspoon Italian seasoning
- 0 Fresh basil leaves (optional, for garnish)
Directions
Step 1
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or foil and lightly coat with olive oil cooking spray.
Step 2
Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with 1 teaspoon of salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Step 3
Arrange eggplant slices in a single layer on the prepared baking sheets. Lightly spray with olive oil cooking spray. Bake for 15 minutes, flipping halfway, until tender and lightly browned. Reduce oven temperature to 375°F (190°C) after removing the eggplant.
Step 4
In a small mixing bowl, combine the part-skim ricotta cheese, egg, 1/4 cup Parmesan cheese, and Italian seasoning. Stir until well blended.
Step 5
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Add a single layer of roasted eggplant slices. Spread a portion of the ricotta mixture evenly over the eggplant, then sprinkle a few tablespoons of shredded mozzarella. Top with another 1/2 cup marinara sauce.
Step 6
Continue layering in the same manner: eggplant, ricotta mixture, mozzarella cheese, and marinara sauce, until all ingredients are used up. Finish the top layer with marinara sauce and the remaining mozzarella and Parmesan cheeses.
Step 7
Cover the dish with foil and bake for 25 minutes at 375°F (190°C). Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 8
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
| Serving size | (2810.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2592.2 |
| Total Fat 132.6g | 0% |
| Saturated Fat 79.4g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 446.4mg | 0% |
| Sodium 9339.5mg | 0% |
| Total Carbohydrate 179.6g | 0% |
| Dietary Fiber 50.1g | 0% |
| Total Sugars 105.7g | |
| Protein 218.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 5065.9mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 6025.2mg | 0% |
Source of Calories