Name: Noodle-Less Lasagna
Prep time: 45 min
Total time: 90 min
Ingredients: 1 large eggplant, sliced lengthwise into 1/4-inch-long strips; 1 large zucchini, sliced lengthwise into 1/4-inch-long strips; 12 ounces sweet Italian sausage, casings removed; 0.5 onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can no-salt-added crushed tomatoes; 0.25 cup dry red wine; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 cup part-skim ricotta cheese; 1 large egg; 0.25 teaspoon ground pepper; 1 cup shredded mozzarella, divided; Fresh basil for garnish

Noodle-Less Lasagna

4.9

(7)

6 Reviews

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.

Devon O'Brien

Updated on January 28, 2019

Prep Time:

45 mins

Additional Time:

45 mins

Total Time:

1 hrs 30 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Bone Health Gluten-Free Healthy Aging Healthy Immunity High Calcium Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 large eggplant, sliced lengthwise into 1/4-inch-long strips
1 large zucchini, sliced lengthwise into 1/4-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

Directions

Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
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.
Combine ricotta, egg and pepper in a small bowl.
Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
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 Facts (per serving)

279	Calories
16g	Fat
19g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 279
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 17g	33%
Total Fat 16g	21%
Saturated Fat 7g	34%
Cholesterol 69mg	23%
Vitamin A 1192IU	24%
Vitamin C 16mg	18%
Folate 34mcg	9%
Sodium 506mg	22%
Calcium 208mg	16%
Iron 4mg	22%
Magnesium 27mg	7%
Potassium 599mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.