Looking for a meatless option for dinner tonight? This noodle-free eggplant lasagna is vegetarian, low carb and bursting with luscious Italian flavor.
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 with 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 to enjoy!
Recipe yields 12 servings
Preheat oven to 475°.
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°.
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.
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.
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.