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Eggplant Lasagna

Gluten Free Eggplant Lasagna Recipe

               
Eggplant Lasagna
Looking for a meatless option for dinner tonight? This noodle-free eggplant lasagna is vegetarian, low carb and bursting with luscious Italian flavor.
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Ingredients
Recipe yields 12 servings
2 large eggplants, sliced lengthwise into 1/8 slices
Black pepper to taste
1 tsp dried oregano
3 cups part-skim ricotta cheese
1 egg
1 3/4 cups reduced-fat mozzarella cheese
1 cup chopped fresh basil
4 cups low-sodium tomato sauce
2 Tbsp grated Parmesan cheese
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Directions
Step 1

Preheat oven to 475°.

Step 2

Lightly coat eggplant with cooking spray on both sides. In a baking pan, arrange eggplant slices in one layer and season with black pepper and oregano. Bake for 30 minutes, turning once halfway through baking. Remove and reduce oven to 375°.

Step 3

While eggplant is baking, in a medium bowl combine ricotta cheese, egg, basil and mozzarella cheese, reserving 1/2 cup of mozzarella for later use.

Step 4

Spread 1/2 cup tomato sauce on bottom of a baking dish. Layer eggplant, cheese mixture, and 1 cup of tomato sauce. Continue until complete.

Step 5

Spread remaining 1/2 cup mozzarella and Parmesan on top. Bake for 45 to 60 minutes, or until cheese is melted. Set aside for 10 to 15 minutes before cutting.

Time: 90 minutes
Servings: 12
Calories: 199
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:199
total fat:9g
sat fat:4g
cholesterol:50mg
sodium:427mg
total carb:15g
fibers:5g
proteins:15g

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About This Healthy Recipe

Looking for a gluten-free dinner recipe that is loaded with flavor instead of fat? This protein-packed Eggplant Lasagna is the perfect option for you! Calling for just 6 ingredients this simple recipe is bursting with Italian flavors. In addition to being packed with 15 grams of plant-based protein, this Lasagna is also a great source of fiber containing 5 grams per serving. While this vegetarian lasagna packs a punch in the flavor department, this recipe is low in both saturated fat (0g) and carbohydrates (9g) making it a great option for those who are diabetic or following a heart-healthy diet. The best part about this vegetarian dinner recipe? Each serving contains only 199 calories making this a delicious and guilt-free dinner option. Enjoy!

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Gluten Free Eggplant Lasagna Recipe
Ingredients
Recipe yields 12 servings
2 large eggplants, sliced lengthwise into 1/8 slices
Black pepper to taste
1 tsp dried oregano
3 cups part-skim ricotta cheese
1 egg
1 3/4 cups reduced-fat mozzarella cheese
1 cup chopped fresh basil
4 cups low-sodium tomato sauce
2 Tbsp grated Parmesan cheese
Directions
Step 1

Preheat oven to 475°.

Step 2

Lightly coat eggplant with cooking spray on both sides. In a baking pan, arrange eggplant slices in one layer and season with black pepper and oregano. Bake for 30 minutes, turning once halfway through baking. Remove and reduce oven to 375°.

Step 3

While eggplant is baking, in a medium bowl combine ricotta cheese, egg, basil and mozzarella cheese, reserving 1/2 cup of mozzarella for later use.

Step 4

Spread 1/2 cup tomato sauce on bottom of a baking dish. Layer eggplant, cheese mixture, and 1 cup of tomato sauce. Continue until complete.

Step 5

Spread remaining 1/2 cup mozzarella and Parmesan on top. Bake for 45 to 60 minutes, or until cheese is melted. Set aside for 10 to 15 minutes before cutting.

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