Heart-Healthy Aubergine Lasagna

Indulge in the guilt-free comfort of this Heart-Healthy Aubergine Lasagna, a wholesome twist on a classic Italian favorite. This recipe features tender slices of roasted aubergine (eggplant) as a nutritious alternative to traditional pasta, layered with a vibrant medley of sautéed vegetables, spinach, and a rich, herb-infused tomato sauce. Creamy part-skim ricotta and low-fat mozzarella add a luscious touch, while a sprinkle of Parmesan delivers irresistible flavor with less fat. Perfectly balanced and packed with fiber, vitamins, and antioxidants, this lasagna is ideal for anyone seeking a deliciously satisfying, heart-conscious meal. Serve it warm with a crisp side salad for a complete, nourishing dinner the whole family will love.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 medium Aubergine (eggplant)
• 2 tablespoons Olive oil
• 1 large Onion
• 3 large Garlic cloves
• 1 large Red bell pepper
• 1 medium Zucchini
• 4 cups Spinach
• 28 oz Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 15 oz Ricotta cheese, part-skim
• 2 cups Mozzarella cheese, low-fat
• 0.5 cups Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the aubergines lengthwise into 1/4-inch thick slices. Arrange them on a baking sheet and brush with olive oil.

Step 3

Bake aubergine slices in the preheated oven for about 15 minutes, turning halfway, until tender and lightly browned. Set aside.

Step 4

While aubergines are baking, finely chop the onion and garlic. Dice the red bell pepper and zucchini.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until translucent, about 5 minutes.

Step 6

Add the bell pepper and zucchini to the skillet, stirring occasionally until vegetables are softened, about 7 minutes.

Step 7

Stir in the spinach, diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.

Step 8

Spread a thin layer of the tomato and vegetable sauce on the bottom of a 9x13-inch baking dish.

Step 9

Layer half of the baked aubergine slices over the sauce. Spoon half of the remaining tomato and vegetable mixture over the aubergines.

Step 10

Spread half of the ricotta cheese over the vegetable layer, followed by half a cup of mozzarella cheese.

Step 11

Repeat the layers with the remaining aubergines, tomato-vegetable sauce, ricotta, and another half cup of mozzarella cheese.

Step 12

Sprinkle the top with the remaining 1 cup of mozzarella cheese and the Parmesan cheese.

Step 13

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 14

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Step 15

Let the lasagna sit for 10 minutes before slicing and serving. Enjoy your heart-healthy meal!

Nutrition Facts

Serving size	(3531.0g)

Amount per serving	% Daily Value*
Calories	3313.5

Total Fat 190.8g	0%
Saturated Fat 98.1g	0%
Polyunsaturated Fat 9.8g
Cholesterol 525.1mg	0%
Sodium 9092.9mg	0%
Total Carbohydrate 180.3g	0%
Dietary Fiber 57.6g	0%
Total Sugars 110.9g
Protein 241.3g	0%

Vitamin D 0IU	0%
Calcium 5939.3mg	0%
Iron 17.1mg	0%
Potassium 6814.8mg	0%

*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.

Source of Calories

Fat: 50.5%

Protein: 28.4%

Carbs: 21.2%