I made this tasty dish following the Hungry Girl recipe for HG’s Veggie-rific Noodle-free Lasagna.
This makes 4 huge and healthy veggieful portions and is great for freezing the leftovers to use as a quick and easy dinner in a pinch. As well as being noodle-free, it is also vegetarian.
Noodeless Vegetable Lasagna
I altered mine a bit from the original recipe, so here it my version:
- 2 zucchinis, sliced lengthwise into flat strips
- 4-5 large white button mushrooms, sliced
- 1 large eggplant, sliced lengthwise into flat strips
- package of frozen chopped spinach, thawed and drained
- 16oz canned tomato sauce
- 1/2 cup diced tomatoes
- 1/4 cup egg beaters or egg whites
- 1 cup light ricotta cheese
- 1/2 cup light mozzarella, shredded
- a couple dashes of garlic powder
(From Hungry Girl)
Oven: 425 degrees.
Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
Next, in a large bowl, mix the spinach, egg white, ricotta cheese and garlic powder. Stir well and set aside.
Spray a deep 8″ X 8″ pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture and diced tomatoes on top. Layer with remaining veggies, and then spread the rest of the spinach mixture and tomatoes on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella cheese.
Bake uncovered for 30 minutes.
Nutritional Info for 1/4 of the entire dish: 350 calories, 12g fat, 14g fiber, 22g protein