Noodle-Less Lasagna

Noodle-Less Lasagna

3 Reviews
From: EatingWell.com, January 2017

The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 large eggplant, sliced lengthwise into ¼-inch-long strips
  • 1 large zucchini, sliced lengthwise into ¼-inch-long strips
  • 12 ounces sweet Italian sausage, casings removed
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • ¼ cup dry red wine
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup part-skim ricotta cheese
  • 1 large egg
  • ¼ teaspoon ground pepper
  • 1 cup shredded mozzarella, divided
  • Fresh basil for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
  2. Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
  3. Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
  4. Combine ricotta, egg and pepper in a small bowl.
  5. Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
  6. Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

Nutrition information

  • Serving size: 1 cup each
  • Per serving: 279 calories; 16 g fat(7 g sat); 4 g fiber; 19 g carbohydrates; 17 g protein; 34 mcg folate; 69 mg cholesterol; 7 g sugars; 0 g added sugars; 1,192 IU vitamin A; 16 mg vitamin C; 208 mg calcium; 4 mg iron; 506 mg sodium; 599 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), Vitamin A (24% dv), Iron (22% dv), Calcium (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ high-fat protein, 2 vegetable

Reviews 3

September 12, 2017
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By: Alexandria
Needs 2 c. ricotta and 2 eggs to fill the layers. I will make it again.
August 13, 2017
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By: Cathy Moritz Presper
This recipe tastes very good & is pretty easy to make! I agree with the other reviewer that said the eggplant adds flavor, and I don't normally like eggplant. I used my mandolin slicer for the first time with this recipe & it worked well! My teenagers liked it but didn't consider it a lasagna. I tried making it half vegetarian by substituting half of the sausage with mushrooms but I should have added more spices to that half of the dish. The sausage adds a lot of flavor so the mushroom half was a little bland. I will definitely make it again!
February 11, 2017
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By: Agnes J.
Great recipe. Eggplant adds a lot of flavor.
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