High Protein Aubergine Lasagna

Elevate your weeknight dinner game with this High Protein Aubergine Lasagna—an irresistible, low-carb twist on the Italian classic. Instead of traditional pasta, tender slices of aubergine (eggplant) are layered with a rich and savory ground turkey or chicken meat sauce, creamy ricotta, and a golden blend of mozzarella and parmesan cheeses. Packed with protein and bursting with Mediterranean-inspired flavors from garlic, oregano, and fresh parsley, this dish is as wholesome as it is satisfying. Perfect for meal prep or feeding a crowd, this gluten-free lasagna is baked to bubbly perfection in just over an hour, making it a nutritious, feel-good comfort food you'll want to add to your recipe rotation.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large aubergines (eggplants)
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 500 grams ground turkey or chicken
• 400 grams can of crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams low-fat ricotta cheese
• 150 grams mozzarella cheese, shredded
• 50 grams parmesan cheese, grated
• 2 large eggs
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the aubergines lengthwise into thin slices, about 5 mm thick. Lightly brush each slice with olive oil.

Step 3

Grill or sauté the aubergine slices until they are lightly golden and set them aside.

Step 4

Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and fry until translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for another minute until fragrant.

Step 6

Increase the heat to medium-high and add the ground turkey or chicken. Cook until browned, breaking it up with a wooden spoon, about 8 minutes.

Step 7

Stir in the crushed tomatoes, tomato paste, oregano, basil, thyme, salt, and pepper. Bring to a simmer and reduce the heat to low. Allow to simmer for 10 minutes, stirring occasionally.

Step 8

In a medium bowl, combine the ricotta cheese, eggs, and half of the parsley. Mix well.

Step 9

Start assembling the lasagna by spreading a thin layer of the meat sauce on the bottom of a large baking dish.

Step 10

Layer over the aubergine slices, followed by more meat sauce, and a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.

Step 11

Sprinkle the shredded mozzarella and grated parmesan over the top layer.

Step 12

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Step 13

Remove from the oven and let it rest for 10 minutes. Garnish with the remaining fresh parsley before serving.

Nutrition Facts

Serving size	(2700.3g)

Amount per serving	% Daily Value*
Calories	2804.0

Total Fat 167.3g	0%
Saturated Fat 63.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1059.9mg	0%
Sodium 5506.2mg	0%
Total Carbohydrate 123.8g	0%
Dietary Fiber 42.0g	0%
Total Sugars 65.6g
Protein 220.2g	0%

Vitamin D 80IU	0%
Calcium 2696.1mg	0%
Iron 19.5mg	0%
Potassium 5573.1mg	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: 52.3%

Protein: 30.6%

Carbs: 17.2%