Photo: Veggie-rific Noodle-Free Lasagna Recipe
Ingredients
- 3 medium zucchini, ends removed, sliced lengthwise
- 1 large portabella mushroom, sliced into strips
- 1 large eggplant, ends removed, sliced lengthwise
- 2 cups canned crushed tomatoes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Italian seasoning
- 1 (16-ounce) package frozen chopped spinach, thawed, thoroughly drained and patted dry
- 2 tablespoons fat-free liquid egg substitute
- 1 cup fat-free ricotta cheese
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- Dash ground nutmeg
- 1 cup ground-beef-style soy crumbles, thawed from frozen
- 1/2 cup shredded part-skim mozzarella cheese
- 1 tablespoon reduced-fat Parmesan-style grated topping
Directions
Preheat oven to 425 degrees F.
Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
Allow to cool slightly, cut into quarters, and enjoy!
PER SERVING (1/4 of lasagna): 265 calories, 4.5g fat, 926mg sodium, 32.5g carbs, 11g fiber, 13.5g sugars, 24g protein
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By healthy sponge
NJ
on July 23, 2012
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I made this lasagna with few changes for the first time. I used 1 egg white instead of egg substitute. I used 1 cup of cookied ground turkey breast instead of soy crumbles. It was a very filling lunch and very tasty and lends itself to different veggies, spices and meats so people can be creative.
By SueF123
Youngstown, OH
on May 15, 2012
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I made it exactly like the recipe and we were not thrilled. First of all there were too much vegtables , they all did not fit in the pan,and now that it is resting there is alot of water in the bottom of the pan,eventhough i drained and patted everything dry. It also did not have much favor eventhough I put hot pepper flakes in it. Will not make it again.
By Cookiesmom1006
on May 02, 2012
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I followed this exactly to get the 'official" end result. Next time, I will amp up the garlic, use real onion, and turkey sausage. The "noodle" part got a bit watery for my taste this time around, but I'll most likely thicken the tomato with some tomato paste and hopefully that will do the trick. Otherwise, it's repeatable in my kitchen!
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