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Hearty Eggplant and Lentil Crustless Lasagna: A Nutrient-Packed Healthy Makeover
Transform lasagna with this crustless version, swapping pasta for eggplant and adding lentils for protein. Enjoy a delicious, healthy twist!
Who doesn’t love lasagna? It's a comfort food classic that’s rich, cheesy, and satisfying. However, it can also be heavy and calorie-laden. Enter our Hearty Eggplant and Lentil Crustless Lasagna, a genuinely unique twist on the traditional recipe. By replacing pasta noodles with nutrient-rich eggplant and using lentils for added protein, this dish not only slashes calories but boosts both fiber and essential nutrients. This recipe is perfect for those looking to enjoy their favorite comfort foods without compromising on health.
Eggplants are the star here, providing a low-calorie, high-fiber alternative to traditional lasagna noodles. They are also a great source of antioxidants. Lentils, on the other hand, are packed with protein and iron, making them an excellent meat-free option that’s still incredibly filling. Combined with a luscious tomato sauce and a sprinkle of cheese, this crustless lasagna is the perfect fusion of flavor and nutrition. Get ready to enjoy a hearty, wholesome meal that’s as good for your body as it is for your taste buds.
Recipe Overview
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Italian
Transform lasagna with this crustless version, swapping pasta for eggplant and adding lentils for protein. Enjoy a delicious, healthy twist!
Ingredients
- • large eggplants: 2, sliced into 1/4-inch rounds
- • cooked lentils: 1 cup
- • diced tomatoes: 1 can (14 oz)
- • tomato paste: 2 tablespoons
- • fresh basil leaves: 1/4 cup, chopped
- • garlic cloves: 3, minced
- • onion: 1 small, diced
- • olive oil: 2 tablespoons
- • low-fat ricotta cheese: 1/2 cup
- • mozzarella cheese: 1/2 cup, shredded
- • parmesan cheese: 1/4 cup, grated
- • red pepper flakes: 1/2 teaspoon (optional)
- • salt and pepper: to taste
Instructions
- 1 Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
- 2 Arrange the eggplant slices on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes until tender.
- 3 While the eggplant is baking, heat a tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- 4 Stir in the diced tomatoes, tomato paste, and red pepper flakes. Simmer for about 10 minutes until the sauce thickens. Add the cooked lentils and basil, mixing well.
- 5 In a baking dish, layer half of the eggplant slices, spread half of the tomato-lentil sauce, and top with dollops of ricotta cheese. Repeat with the remaining eggplant and sauce.
- 6 Sprinkle the mozzarella and parmesan cheese on top. Bake in the oven for 20 minutes until the cheese is bubbly and golden.
- 7 Allow the lasagna to cool for a few minutes before serving. Garnish with additional fresh basil if desired.
Serving Suggestions
- • Pair this Crustless Eggplant Lasagna with a side of mixed greens lightly dressed with lemon juice and olive oil for a refreshing contrast. For those who love a bit of crunch, a whole grain or sourdough garlic bread on the side can enhance the meal's heartiness without the added guilt. As for a beverage, a glass of sparkling water infused with lemon slices or a light herbal tea would complement the lasagna’s rich flavors perfectly.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, portion the lasagna into individual servings and freeze in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through.
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