High in Fiber

Eggplant Lasagna

Average: 5 (4 votes)
(4 votes)
Eggplant Lasagna
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30 min.
ready in 2 h. 15 min.
Ready in

Healthy, because

Even smarter

An eggplant lasagne with wholemeal pasta offers plenty of B vitamins, which strengthen our nerves and benefit the entire metabolism. In addition, the tryptophane from the lasagne sheets makes us feel good, because it is converted to serotonin in our body, which is a messenger substance for feelings of happiness.

If you cannot get whole grain lasagne plates, you can use whole grain pasta instead. The aubergine wholemeal lasagne then turns into a delicious pasta casserole in no time at all.


For the lasagne
2 Eggplant
1 onion
1 garlic
olive oil
2 tablespoons Tomato paste
3 ounces Red wine
18 ounces crushed tomatoes (canned)
1 tablespoon thyme
freshly ground peppers
For the béchamel sauce
3 tablespoons butter
3 tablespoons Pastry flour
½ liter milk
6 ounces Whipped cream
4 tablespoons grated Parmesan
freshly ground peppers
For preparation
9 Lasagne noodle
4 ounces Bocconcini
2 tablespoons grated Parmesan
Basil (for garnish)
How healthy are the main ingredients?
tomatoTomato pasteParmesanWhipped creamParmesanthyme

Preparation steps


For the lasagne, rinse and trim the eggplant, cut crosswise into slices, season with salt and let sit for about 30 minutes.

Peel the onion and garlic, and finely chop. Sauté ​in 2 tablespoons of hot oil until translucent. Stir in the tomato paste, sauté briefly and deglaze with the red wine. Add the crushed tomatoes and simmer for about 10 minutes. Finally, season with thyme, salt, and pepper.


Rinse the eggplant and pat dry. Cook on both sides in 1-2 tablespoons of hot oil. Remove from the pan.


For the white sauce, melt the butter in a saucepan, stir in the flour, cook briefly and pour in the milk while stirring. Simmer for about 5 minutes. Mix in the parmesan, season with salt, nutmeg, and pepper.


Preheat the oven to 375°F.


Spread some béchamel sauce over the bottom of a baking dish, then place a layer of lasagne noodles on it, spread the tomato sauce, eggplant, and bechamel sauce. Continue in layers until all the ingredients are used. The final layer should be eggplant and bechamel sauce.

Cut the mozzarella into slices and cover the lasagna. Sprinkle with Parmesan and bake in the preheated oven for about 45 minutes. Serve garnished with basil.