Easy Protein-Packed Eggplant Lasagna
This dish layers roasted eggplant slices instead of pasta sheets, paired with a rich tomato sauce, lean protein, and creamy cheese. It’s hearty, low-carb, and packed with flavor — perfect for a family dinner or healthy meal prep.
⏱ Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the eggplant layers:
2 medium eggplants, sliced lengthwise (1/4 inch thick)
2 tbsp olive oil
Salt & black pepper
For the protein filling:
450g (1 lb) lean ground turkey, chicken, or beef (or lentils/chickpeas for vegetarian)
1 medium onion, diced
2 garlic cloves, minced
1 can (400g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp chili flakes (optional)
Salt & pepper to taste
For the cheese mixture:
1 1/2 cups ricotta (or cottage cheese for lighter version)
1 large egg
1/2 cup grated Parmesan
2 tbsp fresh parsley, chopped
Topping:
1 cup shredded mozzarella
Instructions
1. Prep eggplant:
Preheat oven to 200°C (400°F).
Brush eggplant slices with olive oil, season with salt and pepper, and roast on a baking sheet for 15–20 minutes until tender.
2. Cook protein sauce:
In a skillet, heat olive oil. Add onion and garlic, cook until soft.
Add ground meat (or lentils/chickpeas), cook until browned.
Stir in crushed tomatoes, tomato paste, oregano, basil, chili flakes, salt, and pepper. Simmer 10 minutes.
3. Mix cheese layer:
In a bowl, combine ricotta, egg, Parmesan, and parsley.
4. Assemble lasagna (in a 9×13 baking dish):
Spread a thin layer of sauce at the bottom.
Layer roasted eggplant slices, then ricotta mixture, then more sauce.
Repeat layers until ingredients are used. Top with mozzarella.
5. Bake:
Cover with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
6. Serve:
Let rest for 10 minutes before slicing. Garnish with fresh basil.
Notes & Tips
You can grill eggplant instead of roasting for a smoky flavor.
For even more protein: mix cooked quinoa or lentils into the tomato sauce.
Freezer-friendly! Assemble, cover tightly, and freeze before baking.
❓ Frequently asked questions FAq
Q: Can I make this vegetarian?
Yes! Use cooked lentils, chickpeas, or a plant-based ground meat substitute.
Q: Can I skip ricotta?
You can use cottage cheese or even Greek yogurt mixed with Parmesan.
Nutritional information
Calories: 330 kcal
Protein: 28g
Carbs: 14g
Fat: 18g
Fiber: 6g