Low Sodium Eggplant Lasagna

Discover a guilt-free twist on an Italian classic with this Low Sodium Eggplant Lasagna, a hearty and wholesome meal perfect for anyone seeking a delicious, heart-healthy dinner option. This recipe swaps traditional pasta for tender, oven-roasted eggplant slices, layered with creamy part-skim ricotta, nutrient-rich spinach, and a robust no-salt-added tomato sauce infused with garlic, onion, and aromatic dried herbs like oregano and basil. Topped with a bubbling blend of mozzarella and Parmesan cheeses, this low-sodium lasagna delivers all the comforting flavors you crave without compromising on health. Ready in just 90 minutes and serving six, it’s an irresistible dish that’s perfect for family meals or meal prepping. Serve with a fresh side salad for a complete, satisfying experience!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 28 ounces canned crushed tomatoes (no salt added)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 1.5 cups part-skim ricotta cheese
• 1 large egg
• 2 cups fresh spinach leaves
• 2 cups mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds and lay them on a baking sheet. Brush both sides with olive oil.

Step 3

Bake sliced eggplant in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly browned.

Step 4

While the eggplant is roasting, heat 1 tablespoon of olive oil in a large saucepan over medium heat.

Step 5

Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute.

Step 6

Stir in the canned crushed tomatoes, dried oregano, dried basil, and black pepper. Let the sauce simmer on low heat for about 20 minutes to thicken.

Step 7

In a mixing bowl, combine ricotta cheese with the egg and mix until smooth.

Step 8

Once the sauce has thickened, remove from heat and set aside.

Step 9

To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.

Step 10

Place a layer of roasted eggplant slices over the sauce, then spread a portion of the ricotta mixture on top.

Step 11

Add a layer of fresh spinach leaves, followed by a generous sprinkle of mozzarella cheese.

Step 12

Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese and Parmesan cheese on top.

Step 13

Cover the baking dish with aluminum foil and bake for 25 minutes.

Step 14

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

Step 15

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

Nutrition Facts

Serving size	(2875.1g)

Amount per serving	% Daily Value*
Calories	2294.4

Total Fat 129.8g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 5.6g
Cholesterol 585.5mg	0%
Sodium 4726.2mg	0%
Total Carbohydrate 164.3g	0%
Dietary Fiber 55.3g	0%
Total Sugars 92.8g
Protein 138.3g	0%

Vitamin D 53.8IU	0%
Calcium 3321.8mg	0%
Iron 12.4mg	0%
Potassium 6047.5mg	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: 49.1%

Protein: 23.3%

Carbs: 27.6%