WW Eggplant Lasagna

by

The WW Eggplant Lasagna alla Norma is a tasty and comforting meal. This recipe contains 24 grams of protein and 390 calories per serving. Takes 1 hour and twenty-five minutes to prepare this dish. We made this meal with eggplant, ricotta cheese, eggs, garlic, seasoning, marinara sauce, mozzarella, lasagna noodles, parmesan cheese, olive oil, basil leaves, peeled tomatoes, sugar, tomato paste, and basil sprigs. You may pair it with caprese salad, whole-wheat garlic bread, roasted bell peppers, berry salad, cinnamon apples, garlic crostini, or marinated artichokes. Store this WW Eggplant Lasagna alla Norma for four days in the refrigerator.

STATS:

  • Total time: 1 hour 25 minutes
  • Preparation time: 30 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Cuisine: Italian
  • Serving: 6
  • Calories: 390 kcal
  • Serving size: 1/6 of lasagna
  • Cooking time: 55 minutes

EQUIPMENT:

  • Large baking sheet
  • Baking paper
  • Measuring cups
  • Colander
  • Large saucepan
  • Medium mixing bowl
  • 9 × 6-inch lasagna dish
  • Knife
  • Cutting board
  • Measuring spoons
  • Aluminum foil
  • Wooden spoon
  • Paper towels

INGREDIENTS:

LASAGNA:

  • 500 g eggplant
  • 1 tsp olive oil
  • Half cup basil leaves
  • 250 g part-skim ricotta cheese
  • 2 large eggs
  • 3 minced garlic cloves
  • Half tsp black pepper
  • 2 tsp dried oregano
  • 400 g light marinara sauce
  • Half tsp salt
  • 150 g grated reduced-fat mozzarella
  • 40 g grated Parmesan cheese
  • 9 lasagna noodles

MARINARA SAUCE:

  • 480 g canned peeled tomatoes
  • Quarter tsp black pepper
  • 1 tbsp tomato paste
  • Quarter tsp sugar
  • 2 minced garlic cloves
  • 1 tsp olive oil
  • Quarter tsp salt
  • 2 basil sprigs

INGREDIENT NOTES:

EGGPLANT:

  • It gives a soft, meaty texture in the dish without including meat. Eggplant absorbs the tomato sauce and seasoning properly. You may use zucchini as per your preference.

PART-SKIM RICOTTA:

  • This ricotta maintains the acidity of the tomato sauce. It keeps the filling rich and makes the middle layers creamy. You may use low-fat cottage cheese as an alternative.

LIGHT MARINARA SAUCE:

  • It gives moisture and tomato taste to the recipe. This sauce makes the noodles soft while cooking the lasagna. Utilize homemade tomato sauce as a replacement.

REDUCED-FAT MOZZARELLA:

  • This gives a familiar melted and stretchy cheese layer. It gives low calories and a cheesy finish to the recipe. You may use part-skim mozzarella as a substitute.

INSTRUCTIONS:

  1. First, slice the eggplant into thin slices about 1/4 inch thick.
  2. Put the slices in the colander and sprinkle with salt, then leave for one minute.
  3. Rinse and dry the slices properly to remove extra water.
  4. Warm the oven to 425°F and cover the sheet with baking paper.
  5. Put the eggplant slices on the sheet and brush with olive oil, then roast for 22 minutes.
  6. Heat 1 tsp olive oil in the saucepan over medium flame and cook minced garlic for 30 seconds.
  7. Cook tomato paste for one minute, then crush the canned tomatoes in it with a spoon.
  8. Include salt, a small pinch of sugar, basil sprigs, and black pepper, then simmer the ingredients for 30 minutes.
  9. Remove the basil, then mix ricotta, eggs, oregano, parmesan, garlic clove, and black pepper in the bowl.
  10. Reduce the oven to 380°F and spray the dish with cooking spray.
  11. Spread a thin layer of marinara on the bottom and include a layer of lasagna noodles.
  12. Now spread some ricotta mixture, add roasted eggplant, and a little marinara.
  13. Sprinkle some reduced-fat mozzarella on top and repeat the layers.
  14. Add marinara, remaining mozzarella, and parmesan, then cover the dish tightly with foil.
  15. Bake the lasagna for 30 minutes, then for twenty minutes without covering with the foil.
  16. Lastly, cool the lasagna for 15 minutes and top with fresh basil, then serve.

SERVING SUGGESTIONS:

SALAD:

  • Italian Garden Salad
  • Tomato Cucumber Salad
  • Lemon Arugula Salad
  • Balsamic Green Salad
  • Classic Caesar Salad

VEGETABLE SIDES:

  • Garlic Roasted Broccoli
  • Italian Roasted Zucchini
  • Roasted Asparagus
  • Garlic Green Beans
  • Roasted Bell Peppers

ITALIAN SIDES:

  • Caprese Salad
  • Bruschetta
  • Marinated Artichokes
  • Tomato Basil Salad
  • Grilled Vegetables

BREAD SIDES:

  • Whole-Wheat Garlic Bread
  • Italian Herb Toast
  • Garlic Crostini
  • Whole-Grain Dinner Rolls
  • Rosemary Flatbread

SOUP:

  • Tomato Basil Soup
  • Vegetable Minestrone
  • Italian Vegetable Soup
  • Garlic Vegetable Soup

DESSERT:

  • Fresh Berry Salad
  • Baked Cinnamon Apples
  • Strawberries with Greek Yogurt
  • Lemon Sorbet
  • Fresh Fruit Platter

TIPS:

  • Roast the eggplant instead of frying to make the eggplant tender and flavorful.
  • Avoid loading the layers with cheese to keep the recipe lighter and flavorful.
  • Cool the lasagna for fifteen minutes, then cut for better slices.

STORAGE INFORMATION:

FRIDGE:

  • Store the cooled lasagna in the container for four days.

FREEZER:

  • Wrap the portions and freeze for 3 months.

FAQs:

Can I make this lasagna without frying the eggplant?

  • Yes, you may roast the eggplant to reduce nutritional values.

Why do we salt the eggplant slices?

  • It is not important, but salting them removes the extra moisture and bitterness.

Is store-bought marinara a good choice to include?

  • Yes, you may use a low-sugar, oil-added marinara for better results.

Using cottage cheese instead of ricotta is good?

  • Yes, you may blend the low-fat cottage cheese, then include it in the filling for a lighter recipe.

What makes the lasagna watery?

  • Wet eggplants or watery tomato sauce make the lasagna watery.

NUTRITIONAL INFORMATION:

Calories: 390 kcal

Net carbs: 38 g

Total carbs: 45 g

Fiber: 7 g

Protein: 24 g

Fat: 16 g

Calcium: 350 mg

Iron: 3 mg

Vitamin A: 1,100 IU

Sodium: 700 mg

Potassium: 650 mg

Weight Watchers Points: 7-8 Points