Grilled Eggplant Lasagna
A vegetarian-friendly, reduced-carb version of traditional lasagna
A vegetarian-friendly, reduced-carb version of traditional lasagna
- 1 medium onion chopped
- extra virgin olive oil
- black pepper
- 2 large eggplant ends cut off, skin removed, and cut into 1/4 inch slices (thicker if you prefer)
- 8 cups fresh spinach washed and patted dry
- 3 cups fresh mushrooms (i used baby bella's) stems removed and sliced
- 3 cloves fresh garlic, peeled minced
- 8 ounces fat free ricotta cheese
- 1 cup fresh parmesan cheese shredded or grated
- 2 cups fresh lowfat mozzarella cheese shredded
- 1/4 cup egg beaters (or 1 egg) lightly beat if using real egg
- 1 jar pasta sauce homemade sauce preferred, however use jarred sauce in a pinch
- 1 15 ounce can diced tomatoes with green chilies fresh tomatoes would be better, however this is what i had in pantry
- dried oregano fresh would be best, however this is what i had
- dried basil fresh would be best, however this is what i had
- Carbohydrate 18.8542202569708 g
- Cholesterol 34.3613576780464 mg
- Fat 12.6429451273506 g
- Fiber 6.21809740224396 g
- Protein 15.4189641397013 g
- Saturated Fat 6.36327935446354 g
- Serving Size 1 1 Serving (314g)
- Sodium 723.340692695523 mg
- Sugar 12.6361228547268 g
- Trans Fat 2.17026946420491 g
- Calories 245 calories
Step-by-step
- Heat grill to 350 degrees.
- While grill is heating, place 1 tablespoon olive oil in large saute pan. Add onions and garlic to pan, and saute until onions are translucent.
- Add mushrooms to pan, and saute for a few minutes (I like mine more on the firm side, so I cooked them for about 3 minutes).
- Add 1/2 of spinach, and stir frequently. When spinach is beginning to wilt, add the remainder of spinach. Add a few shakes of black pepper.
- When spinach is wilted, cover and turn off heat.
- Heat oven to 350 degrees.
- In a medium mixing bowl place ricotta cheese, 1/4 of the parmesan, egg beaters (or beaten egg), a few shakes of black pepper, 1/2 teaspoon of dried basil, and 1/4 teaspoon dried oregano (adjust seasoning to your preference). Mix and set aside.
- Place sauce and tomatoes in a medium sauce pan. Heat on medium until bubbly. Turn off heat.
- Take a 1/2 cup olive oil, a brush, and eggplant to the grill. Brush one side of eggplant slices lightly with oil, and place on grill. Do not brush other side yet because it will just soak into the eggplant. Close grill cover, and grill for approximately 2-3 minutes or until it just starts to become translucent. Quickly brush olive oil on side facing up, and flip. Grill for approximately 2-3 minutes. If you prefer firmer eggplant, simply reduce grilling time. The eggplant will cook further in oven.
- Using a lasagna pan, place about 1 cup sauce on bottom. Place one layer of eggplant over sauce. Take 1/3 of spinach/onion/mushroom mixture, and place on top of eggplant. Place heaping tablespoons of ricotta mixture over each eggplant slice. Sprinkle some mozzarella cheese on top, then use another cup of sauce/tomato mixture on top. Repeat layers two more times, ending with mozzarella.
- Bake at 350 uncovered for approximately 1/2 hour.
My Lighter Take on a Classic: Grilled Eggplant Lasagna
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. I constantly juggle work deadlines, school pick-ups, and everything in between. So, when I crave comfort food like lasagna, I need a recipe that’s quick, satisfying, and doesn't leave me feeling sluggish afterward. This grilled eggplant lasagna is my answer. It satisfies that deep craving for a rich, layered lasagna without the carb overload of traditional pasta.
The beauty of this recipe lies in its adaptability. I started with a desire for eggplant parmesan, but being mindful of my calorie and carb intake, I decided to improvise using what I had on hand. This is a common occurrence in my kitchen; using pantry staples creatively to create something delicious and healthy. The result? A lighter, healthier lasagna that’s surprisingly flavorful and satisfying. Feel free to experiment with your favorite vegetables. Add zucchini, bell peppers, or spinach—whatever you have in your fridge! The key is to keep the grilling method for the eggplant; it gives it such a lovely char and slightly smoky flavor that’s just unmatched.
The magic of grilling: Grilling the eggplant is what sets this recipe apart. It adds a wonderful smoky depth of flavor that you just don’t get from baking alone. It’s also a great way to reduce the amount of oil needed, as the grilling process helps the eggplant release its natural moisture. And let's be honest, less oil means less cleanup, another win for the busy mom!
A lighter approach: This isn’t your grandmother’s lasagna. I’ve swapped out the traditional pasta sheets for thinly sliced grilled eggplant, cutting down significantly on carbohydrates and calories. The fat-free ricotta and low-fat mozzarella cheese keep things light without sacrificing creamy deliciousness. The fresh vegetables add vibrant color and texture, making each bite a feast for the senses.
Quick tips for the busy cook: I always prep my vegetables ahead of time. Chopping the onions, garlic, and mushrooms while the eggplant is grilling saves precious time. Having the ricotta mixture ready also streamlines the assembly process. I often double the recipe and freeze half for a quick weeknight meal. The best part? It reheats beautifully!
Beyond the recipe: This lasagna embodies my approach to cooking: simple, healthy, and satisfying. It’s a testament to the power of improvisation and the joys of creating delicious meals from what you have available. I challenge you to try it—it’s a recipe that will become a staple in your kitchen as it has in mine.
This isn't just a lasagna recipe; it's a reminder to embrace flexibility in the kitchen and to create delicious, healthy meals that fit into your busy life. Enjoy!
