High-Protein Eggplant Lasagna
This high-protein eggplant lasagna is layered with sliced eggplant, creamy ricotta and tofu filling, marinara sauce, mozzarella cheese, and vegetables for the ultimate cozy comfort food dinner. A nourishing vegetarian lasagna recipe that’s perfect for meal prep and easy weeknight dinners.
Ingredients
- 1 whole eggplant, peeled and sliced lengthwise
- 2 whole carrots, peeled and sliced
- 2 small zucchini, sliced
- ½ cup sliced mushrooms
- ½ tsp salt
- 1 block tofu
- 1 container ricotta cheese
- 8 oz shredded mozzarella cheese
- 1 cup marinara sauce
Instructions
- Preheat oven to 350°F and lightly oil a baking dish.
- Add tofu, ricotta cheese, and salt to a food processor. Blend until smooth and creamy.
- Stir carrots, zucchini, and mushrooms into the ricotta mixture.
- Spread a few spoonfuls of marinara sauce on the bottom of the baking dish.
- Layer sliced eggplant over the sauce.
- Add a layer of the ricotta vegetable mixture.
- Sprinkle mozzarella cheese on top.
- Repeat layers one more time.
- Finish with another layer of eggplant, remaining marinara sauce, and remaining mozzarella cheese.
- Cover and bake for 30–45 minutes until bubbly and golden around the edges.
- Let cool slightly before slicing and serving
Notes
- Eggplant absorbs flavor beautifully and works surprisingly well as lasagna “noodles.”
- Great for meal prep and leftovers.
- Serve with crusty bread and a light salad for the coziest dinner.
- You can add extra marinara if you like a saucier lasagna.
Calories: 310kcal, Carbohydrates: 8g, Protein: 23g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 66mg, Sodium: 690mg, Potassium: 355mg, Fiber: 2g, Sugar: 3g, Vitamin A: 882IU, Vitamin C: 10mg, Calcium: 433mg, Iron: 2mg