Aubergine and Spinach Lasagna

This Aubergine and Spinach Lasagna features layers of roasted aubergine and spinach with a light sauce. Perfect for a healthy dinner, it’s a simple recipe that blends rich, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This lasagna is a nutritious, delicious dinner option that transforms layers of roasted aubergine and spinach with a light sauce into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with vitamins, fiber, and taste. Versatile—serve with salad or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Roast Aubergine: Enhances flavor and texture.
• Wilt Spinach: Removes excess moisture for layering.
• Layer Evenly: Ensures balanced flavors in each bite.
• Check Doneness: Should be bubbly and golden on top.
• Avoid Overcooking: Prevents dryness.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add more cheese if too runny.
• Rest Before Serving: Allows layers to set.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Non-Stick Dish: Prevents sticking.

Yield: 8 servings

Aubergine and Spinach Lasagna

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Aubergine spinach lasagna, healthy dinner delight.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 1 cup part-skim ricotta cheese
• 1 cup reduced-fat shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp salt
• 12 whole wheat lasagna noodles
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 2 medium aubergines
• 2 tbsp chopped basil
• 2.5 cups low-sodium marinara sauce

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Roast Aubergine: Slice aubergines, toss with olive oil, and roast on a baking sheet for 20 minutes until tender.
3. Wilt Spinach: In a skillet, sauté minced garlic and spinach with a splash of water until wilted, about 2-3 minutes.
4. Cook Noodles: Boil lasagna noodles according to package instructions until al dente, then drain.
5. Prepare Filling: In a bowl, mix ricotta cheese with wilted spinach and a pinch of salt.
6. Assemble Base: Spread a thin layer of marinara sauce in a non-stick baking dish.
7. Layer Ingredients: Place a layer of noodles over the sauce, followed by aubergine slices, ricotta mixture, and more sauce; repeat layers.
8. Top with Cheese: Finish with a final layer of noodles, sauce, and shredded mozzarella cheese.
9. Bake the Lasagna: Bake for 25-30 minutes until bubbly and golden on top.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with chopped basil and serve warm, savoring this layered delight!

Notes

• Roast aubergine for flavor; wilt spinach to remove moisture.
• Layer evenly for balance; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 541Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 18mgSodium 436mgCarbohydrates 94gFiber 15gSugar 11gProtein 23g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Aubergine (2 medium): Sliced, for nutrition.
• Spinach (2 cups): Fresh, for vitamins.
• Whole Wheat Lasagna Noodles (12): For heartiness.
• Ricotta Cheese (1 cup): Part-skim, for creaminess.
• Marinara Sauce (2.5 cups): Low-sodium, for richness.
• Mozzarella Cheese (1 cup): Reduced-fat, shredded, for topping.
• Garlic (2 cloves): Minced, for depth.
• Olive Oil (1 tbsp): For roasting.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Basil (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Aubergine Swap: Use courgette or omit.
• Spinach Swap: Use kale or omit.
• Noodle Swap: Use gluten-free noodles or omit.
• Ricotta Swap: Use cottage cheese or omit.
• Sauce Swap: Use pesto or omit marinara.
• Cheese Swap: Use Parmesan or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Oil Swap: Use avocado oil or omit.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use parsley or omit basil.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm at 350°F for 20-25 minutes.

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