No-noodle Vegetable Lasagna

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Joanne Hendriksen


Dr. offered this Recipe from WEIGHTWATCHERS


☆☆☆☆☆ 0 votes

15 Min
40 Min


  • 1 medium
    spray 1 med. eggplant/ trimmed, sliced lengthwise in 1/4 thick slices w/ 1 beaten egg
  • 2 large
  • 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



  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
  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


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

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