Eggplant lasagne is a delicious and healthier alternative to traditional lasagne. By using eggplant slices in place of pasta, this recipe not only reduces carbs but also adds a nutritious twist. It's rich, flavorful, and perfect for both vegetarians and meat-lovers alike.
- Slice the eggplants evenly to ensure they cook at the same rate.
- Salt the eggplant slices and let them sit for about 30 minutes to draw out extra moisture and reduce bitterness.
- Use a mandoline for consistent and thin slices of eggplant.
- Be sure to cook down the canned tomatoes to create a thicker sauce.
- Fresh basil leaves can be substituted with dried basil, but use only half the amount.
- For a vegan option, replace the ricotta and cheddar cheese with plant-based alternatives.
Eggplant lasagne is a fantastic way to enjoy a classic dish with a vegetable twist. The combination of tender eggplant, savory tomato sauce, and creamy ricotta makes for a hearty and satisfying meal. Serve it with a fresh green salad for a complete and balanced dinner that everyone will love.
Nutrition Facts | |
---|---|
Serving Size | 490 grams |
Energy | |
Calories 270kcal | 13% |
Protein | |
Protein 16g | 10% |
Carbohydrates | |
Carbohydrates 27g | 8% |
Fiber 11g | 29% |
Sugar 14g | 14% |
Fat | |
Fat 16g | 19% |
Saturated 8g | 25% |
Cholesterol 36mg | - |
Vitamins | |
Vitamin A 150ug | 17% |
Choline 40mg | 7% |
Vitamin B1 0.72mg | 60% |
Vitamin B2 0.36mg | 28% |
Vitamin B3 2.55mg | 16% |
Vitamin B6 0.43mg | 25% |
Vitamin B9 90ug | 22% |
Vitamin B12 0.38ug | 16% |
Vitamin C 22mg | 24% |
Vitamin E 1.58mg | 11% |
Vitamin K 16ug | 14% |
Minerals | |
Calcium, Ca 370mg | 28% |
Copper, Cu 0.33mg | 36% |
Iron, Fe 1.66mg | 15% |
Magnesium, Mg 70mg | 16% |
Phosphorus, P 300mg | 24% |
Potassium, K 970mg | 28% |
Selenium, Se 16ug | 31% |
Sodium, Na 310mg | 21% |
Zinc, Zn 2.18mg | 20% |
Water | |
Water 430g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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