10 Light eggplant lasagna recipes

After a healthy diet, new alternatives are sometimes required to renew the menu and to strengthen engagement so as not to hinder the achievement of the goals. Keeping the body in shape can be guaranteed with natural foods, but if we have the freedom to prepare the dish, anything that drives us even more to reach the body we want becomes more motivating.

This is one of the staple foods present in food reeducation, and the benefits of eggplants are enough to convince you to consume them. With that in mind, you can learn some light eggplant lasagna recipes below that can refresh your menu without leaving your eating plan with extra calories.

Advantages of the light eggplant lasagna

Eggplant can help reduce bad cholesterol, in addition to providing vitamins and minerals for the proper functioning of the body. The eggplant continues to rely on phenols, which have an antioxidant effect, i.e. they have an anti-inflammatory effect and reduce the stress caused by free radicals.

By eating one serving of 100 grams of eggplant, you can count on fiber, B vitamins and minerals like iron, zinc, phosphorus, calcium and even magnesium. It is characterized by the fact that it is a water-rich food that helps you to provide your body with sufficient moisture. For those who want to lose weight, light eggplant lasagna recipes can help, since the fibers of the diet can help your gut work properly, eliminating toxins that are unnecessary for the body.

The nutrients contained in the eggplant can work in the best structure of the bones, in strengthening the immune system and also support muscle contraction and metabolism, which is not only suitable for those who want to lose weight, but also for the process of gaining muscle and hypertrophy. Vitamin C in the diet can also promote the absorption of iron, which supports the immune system, which is reflected in the good development of the training. All these benefits can be obtained, you just choose the recipe that best suits your taste, there are many options.

1. Light eggplant lasagna recipe with chicken and cheese


  • 3 eggplants (sliced)
  • 3 tomato sauce
  • 300 grams of polengui mozzarella Light (cut in slices)
  • 1 sliced ​​chicken breast
  • Season to taste

Preparation method

  • Boil the chicken breast in water, chop and store.
  • In a casserole dish, arrange a layer of eggplant to be placed on top of a layer of mozzarella, and then tomato sauce, sliced ​​chicken, etc. on top of the baking sheet.
  • The last layer should be covered with eggplant and sauce.
  • Preheat the oven on a medium setting.
  • Bake on low heat for 1 hour.
  • Serve Sprinkle Parmesan cheese at the moment.

2. Eggplant lasagna recipe with minced meat


  • 1 kg eggplant
  • 400 grams of natural tomato extract
  • 1 medium onion
  • ½ kilo ground beef (preferably lean)
  • 100 grams of chopped green olives
  • 200 grams lighter Minas cheese (cut into cubes)
  • Fresh parmesan cheese (grated on the hour)
  • Basil to taste
  • Oregano to taste
  • Salt to taste

Preparation method

  • Sanitize the ingredients without removing the peel, cut the eggplant into thin slices and let it cook for at least 5 minutes. If you like, add salt to taste.
  • Store in a separate refractory after cooking.
  • Fry with the onion, then add the minced meat, the natural tomato extract, the olive and the selected spice. Wait for the boil.
  • In a refractory, a layer of eggplant, with a layer of seasoned ground beef, after the mines cheese cubes.
  • One should make layers on top of the refractory and finish with grated parmesan.
  • Put the eggplant lasagna light in the oven and wait about 5 minutes for gratinating.
  • Serve next.

3. Eggplant lasagna recipe with cottage cheese


  • 2 large eggplants (sliced ​​and peeled)
  • 3 fresh tomatoes (skinless and chopped)
  • 1 medium onion
  • 2 tablespoons of coconut oil
  • 2 tablespoons of cottage cheese
  • 2 teaspoons of garlic
  • Oregano to taste
  • Salt to taste
  • Kingdom pepper to try

Preparation method

  • Sanitize and cut the eggplants.
  • Combine the spices and spices.
  • Heat the frying pan and grill on both sides until golden brown
  • Fry the onion and garlic with a pan.
  • Grill in the hot pan for two minutes on each side and set aside.
  • Fry the onion in another pan.
  • Add the two skinless tomatoes until finely chopped.
  • Add the basil leaves, salt and pepper to taste.
  • Cut the last tomato into thin slices.
  • Start with a layer of grilled eggplants, followed by a layer of tomatoes, cheese, and so on.
  • Put the lasagna in the oven and roast for 15 minutes.
  • Serve after cooling.

4. Eggplant lasagna with turkey breast and cheese


  • 2 eggplants (sliced)
  • 1 medium-sized onion (processed)
  • Perforated 2 cloves of garlic
  • 500 mg tomato sauce
  • 100 grams of turkey breast
  • 300 grams of white cheese
  • 2 tablespoons of coconut oil
  • Kingdom pepper to try
  • Salt to taste

Preparation method

  • Add coconut oil, onion and garlic in a pan and fry.
  • Add tomatoes and season.
  • Grease a baking dish with a little coconut oil and cover the first layer with aubergines.
  • After the turkey breast and white cheese, cover with the hot sauce.
  • Do the following levels in that order.
  • The last layer should be covered with sauce and cheese.
  • Bake and bake for 25 minutes.

5. Vegetarian veggie lasagna recipe


  • 2 eggplants (sliced ​​and in their skins)
  • 1 organic vegetable broth light
  • Kingdom pepper to try
  • Basil to taste
  • Salt to taste
  • 300 grams of grated ricotta
  • 3 tablespoons of skimmed milk
  • 2 kilos of tomatoes (without peeling and cutting)
  • 1 medium-sized onion processed
  • Perforated 2 cloves of garlic

Preparation method

  • Place the eggplant slices on a baking sheet and season.
  • Let the spices soak for at least 20 minutes.
  • Remove the wort and dry it with paper towels.
  • Dissolve the vegetable broth and season with it.
  • Put them in the oven and let them roast for 20 minutes.
  • Combine them in a fireproof ricotta with skimmed milk to a creamy consistency. Season it.
  • Use onion, garlic, salt, basil and tomato to prepare the tomato sauce. Take the fire and let it cook. After preparation, process in a blender and put in a sieve.
  • Return with the sauce over the heat and let thicken.
  • To put it together, make a layer of eggplant, top it with a layer of ricotta, followed by the prepared tomato sauce.
  • Cover with foil and bake.
  • Remove from the oven after tanning and serve with salad.

6. Recipe for light eggplant lasagna with corn and peas


  • 1 eggplant (sliced ​​and peeled)
  • 1 tomato (skinless and sliced)
  • 1 small pepper
  • 1 medium onion
  • 3 tablespoons of peas
  • 3 tablespoons of corn
  • 1 tablespoon of coconut oil
  • 2 tablespoons of olive oil
  • 3 tablespoons of tomato sauce
  • Oregano to taste
  • Basil to taste

Preparation method

  • Prepare the eggplants, thinly slice them, and fry them with olive oil until golden.
  • Part, combine for the sauce, with the bell pepper, onion, tomato and tomato sauce, also peas and corn.
  • In a refractory, anoint with coconut oil, put a layer of eggplant, overlapping with the prepared sauce. Intercatch the layers.
  • Bake and bake. Until the eggplants look very golden.

7. Recipe for lasagna from eggplant light to bolognese


  • 4 eggplants (sliced ​​and in their shells)
  • 300 grams of lean ground beef
  • 1 medium-sized onion (processed)
  • 300 grams of natural tomato sauce
  • 1 cup (200 ml) water
  • 200 grams of light Minas cheese (cut into cubes)
  • 1 tablespoon of fresh parmesan (freshly grated)

Preparation method

  • Cut the eggplants into slices and cook for about 5 minutes.
  • Sauté part, with onion and tomato sauce, add minced meat and water.
  • In a fireproof, place a little sauce under the first layer of eggplant.
  • Overlap the layer with light Minas cheese and a little more sauce.
  • Continue the lasagna with this layer sequence and finish with grated cheese.
  • Bake for 5 to 8 minutes. Serve hot.

8. Lasagna recipe of eggplant light sauce with vegetables


  • 4 eggplants (with skin and sliced)
  • 1 medium pepper (chopped)
  • 1 medium-sized onion (processed)
  • 1 kg tomato (without skin and seeds)
  • 3 cloves of garlic (crushed)
  • 5 tablespoons of olive oil
  • ½ pound grated ricotta
  • ½ cup of green olives
  • Kingdom pepper to try
  • Basil to taste
  • Parsley to taste
  • Rosemary to taste
  • Salt to taste

Preparation method

  • Place the eggplant slices in a baking dish.
  • Then cut the eggplants into cubes and process the peppers, olives and onions. This sauce should be placed over the eggplant layer that is already placed on the bottom of the baking sheet.
  • Cover the combination with rosemary and olive oil.
  • In a separate refractory, mix chopped tomatoes with garlic, olive oil, salt, basil and pepper. Mix thoroughly.
  • Use this combination to form a layer on the eggplant.
  • Mix the grated ricotta with the chopped parsley and spread over the last sauce.
  • Form the levels and always follow this order of levels.
  • When you’ve reached the top of the refractory, finish a layer of sliced ​​tomatoes, grated ricotta, and if you want, fresh parmesan, grated every hour.
  • Put the lasagna in the oven and let it brown.
  • It is recommended to wait 3 minutes, cool, serve.

9. Recipe for sweet eggplant lasagna


  • 2 large eggplants (sliced)
  • 2 onions (processed)
  • Perforated 3 cloves of garlic
  • 3 tablespoons of coconut oil
  • 3 tomato natural sauce
  • ½ pound grated ricotta
  • 4 tablespoons of light cream
  • 2 eggs
  • Parsley, chopped to taste
  • Basil to taste
  • Kingdom pepper to try
  • Salt to taste

Preparation method

  • Cut the eggplants into slices and bring to a boil for about 5 minutes.
  • Drain after cooking.
  • Mix in the coconut oil, garlic and onion, but don’t let them brown. Add the tomato sauce and wait to cook. Let it cook.
  • Mix the ricotta with the eggs, cream of light milk and the selected spice.
  • To spread the baking dish, use a little of the prepared sauce.
  • Arrange the first layer with the eggplant slices and pour over the prepared sauce and sprinkle with grated ricotta.
  • Make the following layers, always follow this order. Finished with grated ricotta.
  • Bake and bake until golden brown.
  • Wait for it to cool, then serve it.

10. Eggplant lasagna recipe with tuna


  • 2 eggplants (500 grams / slices)
  • 2 tablespoons of olive oil
  • Perforated 2 cloves of garlic
  • 1 chopped onion
  • ½ pound tomato (skinless and seedless)
  • 1 can of grated tuna natural light (in water)
  • ½ cup of green olives (chopped)
  • 1 and ½ cup (grams) of lightly grated Minas cheese

Preparation method

  • After cutting the eggplants, grill them in a pan, then set aside.
  • To prepare the sauce, prepare a sautéed one with the onion, the garlic and the olive oil.
  • When you get a golden tint, add the tomato, tuna, and olive. Let the sauce cook and extinguish the fire for about 10 minutes.
  • Put a layer of aubergine on the bottom of a baking sheet, overlapping with tuna sauce, grated Minas cheese and so on.
  • After filling the entire height of the baking sheet, put the lasagna in the oven for at least 20 minutes or until the cheese melts.

What is your tip for a delicious recipe for light eggplant lasagna? Comment below!

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Diet is not tantamount to limiting your diet, and today we can see that there are many new things for you to lose weight, make the menu more varied and better, with fewer calories. Light crepe can be an alternative to your snacks so you can know different fillings without losing the focus on weight loss. The

The mixture of pineapple juice and cucumber has detoxifying properties so that toxins that may be present in the body are eliminated. With so many industrialized foods, calories, high in sodium and sugar consumed every day, your body may not be in full shape. Ma

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