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Romantic Healthy Dinner Recipes for Two
Savor a guilt-free, romantic dinner with our healthy eggplant and lentil lasagna recipe. Perfect for a cozy night in, bursting with flavor and nutrients.
Transform a classic comfort food into a nutritious and romantic dinner for two with our innovative Eggplant and Lentil Lasagna. This dish swaps out traditional pasta for nutrient-rich eggplant slices, creating a lighter yet equally satisfying meal. By incorporating protein-packed lentils and a creamy cashew-based sauce, this lasagna not only reduces the calorie count but also boosts fiber and essential nutrients, making it a perfect choice for a cozy night in.
Our Eggplant and Lentil Lasagna is a delightful symphony of flavors and textures, combining the earthiness of lentils with the creamy richness of a homemade cashew sauce. Eggplants not only serve as a low-carb alternative to pasta but also provide antioxidants and essential vitamins. This recipe is perfect for those seeking a healthier twist on a beloved classic, without compromising on taste or enjoyment.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
2
Calories
480 kcal
per serving
Cuisine
Italian
Savor a guilt-free, romantic dinner with our healthy eggplant and lentil lasagna recipe. Perfect for a cozy night in, bursting with flavor and nutrients.
Ingredients
- • eggplant: 1 large, sliced lengthwise into 1/4-inch thick slices
- • green lentils: 1 cup, cooked and drained
- • cherry tomatoes: 1 cup, halved
- • baby spinach: 2 cups
- • onion: 1 small, finely chopped
- • garlic: 2 cloves, minced
- • olive oil: 2 tablespoons
- • cashews: 1 cup, soaked in water for 2 hours
- • nutritional yeast: 3 tablespoons
- • lemon juice: 2 tablespoons
- • basil: 1/4 cup, chopped
- • oregano: 1 teaspoon, dried
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Lay the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 15 minutes until tender.
- 3 In a skillet over medium heat, sauté the onion and garlic in a tablespoon of olive oil until translucent. Add the cherry tomatoes and cook for another 5 minutes until softened.
- 4 Stir in the cooked lentils, spinach, oregano, and half of the basil. Cook until the spinach wilts. Season with salt and pepper, then remove from heat.
- 5 For the cashew sauce, drain the soaked cashews and blend them with nutritional yeast, lemon juice, and a pinch of salt until smooth and creamy.
- 6 In a baking dish, layer eggplant slices, lentil mixture, and cashew sauce. Repeat until all ingredients are used, ending with a layer of cashew sauce.
- 7 Bake in the oven for 30 minutes until the top is golden and bubbly. Garnish with the remaining fresh basil before serving.
Serving Suggestions
- • Serve this Eggplant and Lentil Lasagna with a side of fresh arugula salad tossed in olive oil and balsamic vinegar for a light, refreshing contrast. Add a sprinkle of toasted pine nuts to the salad for extra texture and a nutty flavor that complements the lasagna beautifully. For a romantic touch, pair your meal with a glass of chilled sparkling water infused with a slice of lemon and a sprig of mint. This refreshing beverage will cleanse the palate and enhance the dining experience, making the evening feel special and indulgent.
Storage Tips
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in an oven-safe dish and warm at 350°F (175°C) for 10-15 minutes, or until heated through. For longer storage, freeze individual portions for up to 1 month. Thaw overnight in the refrigerator before reheating.
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