Low Sodium Aubergine Lasagna

Elevate your weeknight dinner game with this Low Sodium Aubergine Lasagna, a healthy and flavor-packed twist on a classic comfort dish! This recipe swaps traditional pasta sheets for tender, roasted aubergine slices, creating a naturally gluten-free and wholesome base. Layers of creamy low-sodium ricotta, gooey mozzarella, savory tomato sauce, and vibrant spinach make this lasagna rich and satisfying without compromising on nutrition. Perfect for anyone seeking a heart-healthy meal, this dish captures all the indulgent flavors of traditional lasagna while keeping sodium levels in check. Ready in just over an hour and serving six, it’s the perfect family-friendly option for a guilt-free Italian-inspired feast.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 medium Aubergines (Eggplants)
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 28 ounces Crushed tomatoes, no added salt
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 15 ounces Ricotta cheese, low sodium
• 1 large Egg
• 5 cups Fresh spinach
• 2 cups Mozzarella cheese, shredded, low sodium
• 0.5 cup Parmesan cheese, grated, low sodium

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the aubergines lengthwise into 1/4-inch thick strips. Lay them on a kitchen towel and sprinkle lightly with black pepper. Let them sit for about 10 minutes to release some moisture.

Step 3

Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

Step 4

Pour in the crushed tomatoes, add dried basil, oregano, and black pepper. Simmer for approximately 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5

While the sauce simmers, mix the ricotta cheese with the egg in a bowl until well combined. Set aside.

Step 6

Blanch the fresh spinach by placing it in boiling water for 1 minute, then immediately transfer it to ice water to stop the cooking. Drain and roughly chop the spinach.

Step 7

Assemble the lasagna in a 9x13-inch baking dish. Spread a small amount of tomato sauce on the bottom, then lay a layer of aubergine slices.

Step 8

Spread half of the ricotta mixture over the aubergines, followed by half of the chopped spinach. Sprinkle a third of the mozzarella cheese on top.

Step 9

Add another layer of tomato sauce, followed by another layer of aubergines. Repeat the layering process with the remaining ricotta mixture, spinach, and another third of the mozzarella cheese.

Step 10

Finish by topping with the remaining tomato sauce, the last layer of aubergines, and the rest of the mozzarella cheese. Sprinkle the grated Parmesan cheese on top.

Step 11

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

Step 12

Let the lasagna sit for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1868.2g)

Amount per serving	% Daily Value*
Calories	1265.7

Total Fat 72.2g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 314.8mg	0%
Sodium 784.9mg	0%
Total Carbohydrate 97.7g	0%
Dietary Fiber 34.4g	0%
Total Sugars 48.9g
Protein 70.0g	0%

Vitamin D 101.4IU	0%
Calcium 1694.3mg	0%
Iron 11.7mg	0%
Potassium 3110.8mg	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: 49.2%

Protein: 21.2%

Carbs: 29.6%