NO-NOODLE VEGETABLE LASAGNA

No-noodle Vegetable Lasagna

No Photo

Have you made this?

 Share your own photo!

Joanne Hendriksen

By
@Elizabeth33

Dr. Oz.com offered this Recipe from WEIGHTWATCHERS

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1 medium
    spray 1 med. eggplant/ trimmed, sliced lengthwise in 1/4 thick slices w/ 1 beaten egg
  • 2 large
    zucchini
  • 1/4 c
    fresh basil cut into strips
  • 1/2 c
    grated parmesan cheese
  • 4 c
    marinara sauce
  • 1/2 lb
    shredded part-skim mozzarella cheese
  • 3/4 lb
    part-skim ricotta cheese
  • 1 large
    egg

How to Make NO-NOODLE VEGETABLE LASAGNA

Step-by-Step

  1. To roast vegetables, preheat oven to 400 F. Coat two
    baking sheets with cooking spray.
  2. Place eggplant on one prepared baking sheet and
    place zucchini on other prepared baking sheet; coat
    vegetables with cooking spray.
  3. Roast 8 minutes; turn
    over vegetables and roast for 7 to 10 minutes more.

    (total roasting time should not exceed 20 minutes or the
    vegetables will get too mushy); remove from oven and
    set aside.
  4. Meanwhile, in a medium bowl, combine egg,
    ricotta cheese, basil and 1/4 cup Parmesan cheese;
    set aside.
  5. When vegetables are done, reduce oven temperature
    to 350°F.
  6. To assemble lasagna, coat bottom and sides of a
    14” X 8” baking dish with cooking spray. Spread a thin
    layer of sauce (about 1/4 to a cup) on bottom of pan.
  7. Layer eggplant over sauce (use all the slices, even if
    you have to overlap them).
  8. Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese.
  9. Top mozzarella cheese with zucchini and cover zucchini
    with remaining marinara sauce; spread with remaining
    ricotta mixture and then sprinkle with remaining
    Parmesan cheese.
  10. Bake until bottom starts to bubble, about 35 to 40
    minutes.
  11. Remove lasagna from oven and allow it to rest
    for about 15 to 20 minutes before slicing into 12 pieces.
    Yields 1 piece per serving.
  12. NOTE: Use a mandoline to slice the vegetables,
    if possible. If you do not have a mandoline and
    cannot cut long, even slices of the eggplant and
    zucchini with your knife, you can slice them into
    1/4-inch rounds instead.

Printable Recipe Card

About NO-NOODLE VEGETABLE LASAGNA

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy



Show 2 Comments & Reviews

20 Portobello Mushroom Recipes

20 Portobello Mushroom Recipes


The portobello mushroom is one of the most popular varieties of mushrooms in the world. Known as natural cancer-fighters and providing numerous health benefits, so portobellos are a tasty addition to your diet. Whether you are going low-carb, want to partake in Meatless Monday, or are on a plant-based diet, portobellos will become a staple […]

Grill a Special Meal for Father’s Day

Grill a Special Meal for Father’s Day


I have fond memories of my dad standing over the grill during the summer preparing a feast for the family. This Father’s Day, I plan to take over grilling duties from my husband and prepare a fantastic grilled meal. If you want to pick up the tongs, too, then check out these recipes. Cheryl Culver’s […]

15 Flavorful Halibut Recipes

15 Flavorful Halibut Recipes


Halibut is an easy fish to add to your diet. Rich in minerals and nutrients, this clean-tasting fish is a healthy and tasty dinner option. One half-filet of halibut provides more than a third of your daily dose of vitamins and minerals! Check out these flavorful halibut recipes that belong in your summer diet.