Best 6 Low Fat Cheesy Spinach And Eggplant Lasagna Recipes
Craving a mouthwatering lasagna recipe that satisfies your taste buds without compromising on health? Look no further than our ultimate guide to cooking "Low Fat Cheesy Spinach and Eggplant Lasagna." This wholesome dish is a symphony of flavors and textures, featuring tender layers of lasagna sheets, vibrant spinach, hearty eggplant, and a luscious low-fat cheese sauce. Prepare to indulge in a guilt-free lasagna experience that will leave you feeling satisfied and nourished.
Here are our top 6 tried and tested recipes!
SPINACH EGGPLANT LASAGNA
A low carb spinach eggplant lasagna
Provided by Angela Coleby
Categories Main Course Vegetarian
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/375F degrees.
- Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
- With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
- Set aside.
- In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
- Put a layer of the eggplant at the bottom of a greased baking dish.
- Spread some of the spinach mixture over the aubergine and cover in a layer.
- Cover this layer with a few spoons of low carb marinara sauce
- Repeat the layers until used up.
- Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
- Eat and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 11 g, Protein 11 g, Fat 24 g, Fiber 4 g
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
LOW FAT EGGPLANT (AUBERGINE) LASAGNA
Easy, tasty, low fat - what more could you want from a meal?? Smells SO good while it's cooking too! Even people who don't like eggplant have enjoyed this. Serve with a nice green salad and garlic bread and enjoy!!
Provided by dgpat
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Slice eggplant about 1/4" thick, spray with non-stick spray.
- Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
- This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
- Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
- Place a layer of eggplant on top of the sauce.
- Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
- Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
- Top off with the rest of the cheeses.
- Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
- ENJOY!
Nutrition Facts : Calories 294.3, Fat 9.6, SaturatedFat 5.8, Cholesterol 46.5, Sodium 777.8, Carbohydrate 19.2, Fiber 10.3, Sugar 7.9, Protein 34.5
LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA
Lasagna recipe with vegetables and cheese!
Provided by Jen
Categories Italian Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil.
- Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
- Drain water from the noodles and let cool.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
- Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
- Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
- Mix spinach into ricotta cheese mixture.
- Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
- Place 4 noodles on top of the sauce, overlapping if necessary.
- Spoon 1/3 of the remaining tomato sauce over noodles.
- Spread 1/3 of the ricotta mixture over the tomato sauce
- Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
- Top the lasagna with mozzarella cheese.
- Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g
Tips:
- Use fresh ingredients: Fresh eggplant, spinach, and cheese will give your lasagna the best flavor.
- Don't overcook the eggplant: You should cook it until it's soft, but it should still have a bit of a bite to it. Otherwise, it will become mushy in the lasagna.
- Use a good quality cheese: The type of cheese you use will have a big impact on the flavor of your lasagna. Try using a combination of mozzarella, Parmesan, and ricotta cheeses.
- Don't skimp on the spices: Oregano, basil, and garlic powder will all help to give your lasagna a delicious flavor.
- Let the lasagna rest before serving: This will allow the flavors to meld together and the lasagna to set properly.
Conclusion:
This low-fat cheesy spinach and eggplant lasagna is a delicious and healthy meal that's perfect for a weeknight dinner. It's easy to make and can be customized to your liking. With its combination of fresh ingredients, flavorful spices, and creamy cheese, this lasagna is sure to be a hit with everyone at the table.
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