Mediterranean Diet Aubergine Lasagna

Experience the perfect blend of wholesome ingredients and vibrant Mediterranean flavors with this Mediterranean Diet Aubergine Lasagna. Layers of tender roasted aubergine, creamy ricotta, gooey mozzarella, and a robust homemade tomato sauce come together to create a lighter, veggie-packed twist on a classic Italian favorite. Infused with aromatic herbs like basil, oregano, and parsley, this gluten-optional recipe is ideal for a satisfying family dinner or a crowd-pleasing gathering. With no-boil lasagna noodles simplifying the prep, this dish is as easy to make as it is delicious. Serve this nutrient-rich, vegetarian delight with a fresh green salad or crusty bread for a meal that tastes as good as it is good for you!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 medium aubergine (eggplant)
• 4 tablespoons olive oil
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups mozzarella cheese, shredded
• 28 ounces canned crushed tomatoes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons fresh parsley, chopped
• 9 lasagna noodles, no-boil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the aubergines into 1/4-inch thick rounds. Layer them on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with a pinch of salt. Roast in the oven for 20 minutes until they soften and start to brown.

Step 3

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes. Stir in the minced garlic and cook for another minute.

Step 4

Add the canned crushed tomatoes to the skillet, followed by oregano, basil, salt, and black pepper. Allow the sauce to simmer for 15 minutes, letting the flavors meld.

Step 5

In a mixing bowl, combine the ricotta cheese with half of the chopped parsley and stir until smooth.

Step 6

To assemble the lasagna: Spread a layer of tomato sauce at the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles over the sauce, followed by a layer of roasted aubergine slices.

Step 7

Spread a portion of the ricotta mixture over the aubergines, then sprinkle some mozzarella and parmesan cheeses. Repeat these layers - sauce, noodles, aubergine, ricotta, mozzarella, and Parmesan, until all ingredients are used, finishing with a topping of mozzarella and Parmesan.

Step 8

Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven. Remove the foil and bake for another 10-15 minutes, until the top is golden and bubbly.

Step 9

Let the lasagna cool for about 10 minutes before slicing. Garnish with the remaining chopped parsley before serving.

Nutrition Facts

Serving size	(3088.7g)

Amount per serving	% Daily Value*
Calories	4188.6

Total Fat 166.9g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 406.8mg	0%
Sodium 6401.4mg	0%
Total Carbohydrate 525.4g	0%
Dietary Fiber 65.8g	0%
Total Sugars 97.2g
Protein 193.5g	0%

Vitamin D 0IU	0%
Calcium 3955.3mg	0%
Iron 29.4mg	0%
Potassium 6293.1mg	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: 34.3%

Protein: 17.7%

Carbs: 48.0%