Low Fat Aubergine Lasagna

Indulge in the comforting layers of this Low Fat Aubergine Lasagna, a healthier take on a classic Italian favorite that doesn’t skimp on flavor! This recipe swaps out traditional pasta sheets for nutrient-packed whole wheat lasagna, while tender, grilled aubergine adds a smoky depth to every bite. A rich yet light tomato sauce, infused with garlic, onion, and aromatic herbs like oregano and basil, ties it all together. Creamy low-fat ricotta, melty mozzarella, and a touch of Parmesan create a luscious, guilt-free cheesy topping that browns beautifully in the oven. Ready in just 80 minutes and perfect for six servings, this dish is ideal for a wholesome family dinner or meal prep for the week. Garnished with fresh basil for a vibrant finish, this low-fat lasagna hits all the right notes while keeping it light and nutritious—perfect for health-conscious comfort food lovers.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 medium Aubergines (Eggplants)
• 1 tablespoon Olive oil
• 3 Garlic cloves, minced
• 1 large Onion, chopped
• 400 grams Canned diced tomatoes
• 2 tablespoons Tomato puree
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 250 grams Whole wheat lasagna sheets
• 200 grams Ricotta cheese, low-fat
• 100 grams Mozzarella cheese, low-fat, grated
• 25 grams Parmesan cheese, grated
• 2 tablespoons Fresh basil leaves, chopped

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Slice the aubergines lengthwise into 1/4-inch thick slices. Sprinkle lightly with salt on both sides and set aside for 10 minutes to draw out moisture.

Step 3

Pat the aubergine slices dry with a paper towel. Heat a grill pan over medium heat and brush lightly with olive oil. Grill the aubergine slices on both sides until tender and grill marks appear, about 3-4 minutes per side. Set aside.

Step 4

In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and chopped onion, sauté until the onion is translucent, about 5 minutes.

Step 5

Add the canned diced tomatoes, tomato puree, oregano, basil, salt, and pepper to the skillet. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld together.

Step 6

In a large pot of boiling salted water, cook the lasagna sheets according to the package instructions until al dente. Drain and set aside.

Step 7

Spread a spoonful of tomato sauce over the bottom of a 9x13-inch baking dish.

Step 8

Layer with a third of the grilled aubergine slices, followed by some of the lasagna sheets, half of the ricotta, a third of the mozzarella, and a third of the tomato sauce. Repeat layers, finishing with a final layer of sauce, mozzarella, and all of the Parmesan cheese on top.

Step 9

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

Step 10

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Allow to cool for 5 minutes before serving.

Step 11

Garnish with fresh basil before serving.

Nutrition Facts

Serving size	(1989.9g)

Amount per serving	% Daily Value*
Calories	1866.7

Total Fat 57.9g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 4.8g
Cholesterol 109mg	0%
Sodium 2389.9mg	0%
Total Carbohydrate 269.3g	0%
Dietary Fiber 55.9g	0%
Total Sugars 56.7g
Protein 85.8g	0%

Vitamin D 0IU	0%
Calcium 1173.3mg	0%
Iron 16.0mg	0%
Potassium 4098.9mg	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: 26.8%

Protein: 17.7%

Carbs: 55.5%