Low-carb aubergine lasagne with mozzarella

Low-carb aubergine lasagne with mozzarella: a hearty oven bake with aubergines, chopped tomatoes, mozzarella, garlic, onion and basil.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 35 min
• Total time: 55 min
• Calories: 350 kcal per serving
• Protein: 20 g
• Fat: 25 g
• Carbs: 15 g

Ingredients

• 2 aubergines
• 400 g chopped tomatoes
• 200 g mozzarella
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tsp oregano
• 1 sprig of basil

Method

You’ll need: oven · frying pan · baking dish · chopping board · knife

1. Cut the aubergines lengthways into slices, salt them and leave them to stand briefly. Then pat them dry.
2. Finely chop the onion and garlic and soften them in the olive oil until translucent. Add the chopped tomatoes and oregano and let the sauce reduce for a few minutes.
3. Toast the aubergine slices briefly on both sides in a hot frying pan without any extra oil. This gives them more flavour and they release less liquid later.
4. Layer the tomato sauce, aubergines and torn mozzarella alternately in a baking dish. Finish with mozzarella.
5. Bake in the oven at 200 °C (180 °C fan) for 25–30 minutes until the cheese is golden brown and the lasagne is bubbling. Leave it to rest briefly so it's easier to cut.
6. Serve with fresh basil.

Good to know

When you want something uncomplicated but properly cosy, this oven bake is a good choice. Juicy, full of flavour and without heavy layers of pasta.

Swaps

Mozzarella → burrata (similarly creamy, also contains protein; in pregnancy use a pasteurised one); aubergine → courgette (milder); chopped tomatoes → unsweetened passata (a smoother sauce); olive oil → avocado oil (heat-stable, mild in flavour)

Allergens

Contains milk (mozzarella). Usually good for children if the garlic stays mild. In pregnancy, serve it well baked through and use pasteurised mozzarella.