High Protein Eggplant Lasagna

Elevate your comfort food game with this High Protein Eggplant Lasagna, a wholesome twist on a classic favorite. This recipe swaps traditional pasta with roasted eggplant slices, creating a low-carb, gluten-free base packed with savory flavor. Layered with creamy low-fat ricotta infused with garlic, nutrient-rich fresh spinach, and a hearty marinara sauce, this dish is a protein powerhouse, thanks to the addition of mozzarella, Parmesan, and a perfectly blended egg mixture. Perfect for weeknight dinners or meal prep, this recipe delivers indulgence without the guilt. Garnished with aromatic fresh basil and baked until golden and bubbly, this lasagna is as satisfying as it is nutritious, ready to feed the whole family in just over an hour.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups low-fat ricotta cheese
• 1 large egg
• 1 teaspoon garlic powder
• 2 cups marinara sauce
• 1.5 cups shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 3 cups fresh spinach
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Brush each slice with olive oil and sprinkle with salt and black pepper.

Step 3

Lay the eggplant slices on a baking sheet and roast in the oven for 20 minutes, flipping halfway through. Remove from the oven and set aside.

Step 4

In a medium bowl, combine the ricotta cheese, egg, and garlic powder. Mix well until smooth and set aside.

Step 5

Reduce the oven temperature to 375°F (190°C).

Step 6

In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce over the bottom.

Step 7

Layer half of the roasted eggplant slices over the sauce.

Step 8

Spread half of the ricotta mixture over the eggplants, then 1.5 cups of fresh spinach.

Step 9

Sprinkle 0.5 cup of shredded mozzarella cheese over the spinach.

Step 10

Top with another 1/2 cup of marinara sauce.

Step 11

Repeat with remaining eggplant slices, ricotta mixture, fresh spinach, and an additional 0.5 cup of mozzarella.

Step 12

Pour the remaining marinara sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.

Step 13

Cover the baking dish with foil and bake for 20 minutes.

Step 14

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Step 15

Remove from oven and let it rest for 10 minutes before slicing.

Step 16

Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	2570.8 grams (2570.8g)

Amount per serving	% Daily Value*
Calories	2253

Total Fat 133.30g	171%
Saturated Fat 61.80g	309%
Polyunsaturated Fat 5.60g
Cholesterol 569mg	190%
Sodium 5727mg	249%
Total Carbohydrate 118.80g	43%
Dietary Fiber 45.10g	161%
Total Sugars 56.60g
Protein 140.90g	282%

Vitamin D 54IU	269%
Calcium 3285mg	253%
Iron 10mg	57%
Potassium 3600mg	77%

*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: 53.6%

Protein: 25.2%

Carbs: 21.2%