Light Eggplant Lasagna (3 Servings)
A lighter, protein-packed version of classic lasagna — no pasta, lots of flavor, and perfect for a healthy lifestyle.
🛒 Ingredients:
• 700 g eggplant
• 100 g mushrooms
• 1 small bell pepper
• 1 onion
• 1 tbsp olive oil
• 500 g ground chicken (thigh meat)
• 2 cups marinara sauce
• 100 g light mozzarella cheese
• Dried oregano
• Garlic
• Salt & pepper
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👩🍳 Instructions:
1. Slice the eggplant into rounds. Lightly spray with oil and bake for 15 minutes in a preheated oven at 350°F (175°C).
2. Chop the vegetables. Heat olive oil in a pan and sauté onion, mushrooms, and bell pepper.
3. Add ground chicken and cook for about 10 minutes, breaking it up well.
4. Stir in 1.5 cups marinara sauce and 1 cup water. Add garlic, oregano, salt, and pepper.
5. Simmer until the sauce thickens.
6. Assemble the lasagna in layers:
• eggplant
• meat sauce
• mozzarella
• repeat, finishing with eggplant on top
7. Mix the remaining marinara with a little water and pour it onto the bottom of the baking dish.
8. Bake for 35 minutes at 350°F (175°C).
Let it rest slightly before serving — and enjoy! 🤍
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🔥 Nutrition (per 1 serving, approx.):
• Calories: ~370 kcal
• Protein: ~33 g
• Fat: ~16 g
• Carbs: ~22 g