Best Noodle Free Lasagna Recipes

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VEGGIE-RIFIC NOODLE-FREE LASAGNA



Veggie-rific Noodle-Free Lasagna image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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!

VEGGIE-RIFIC NOODLE-FREE LASAGNA



VEGGIE-RIFIC NOODLE-FREE LASAGNA image

Categories     Vegetable

Number Of Ingredients 16

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 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. Italian seasoning
One 16-oz. package frozen chopped spinach, thawed, thoroughly drained, patted dry
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 cup fat-free ricotta cheese
1 tbsp. chopped fresh basil
1/4 tsp. salt
Dash ground nutmeg
1 cup ground-beef-style soy crumbles (like the kinds by Boca and MorningStar Farms), thawed from frozen
1/2 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping

Steps:

  • Directions Preheat oven to 425 degrees. Lay several paper towels next to the stove. (As you cook the veggies in the next step, 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. Evenly place zucchini, portabella mushroom, and eggplant in the pan, and cook until softened, about 2 minutes per side. (If you don't have a very large pan, just cook veggies in batches.) Set aside on paper towels. 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" X 8" baking 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. !

NOODLE FREE LASAGNA



Noodle free lasagna image

My Mom has always made this recipe and it has always been a favorite. Now that I am on a high protein diet, I really enjoy making this dish.

Provided by amy small

Categories     Poultry

Time 45m

Yield 1 8x8 casserole, 9 serving(s)

Number Of Ingredients 12

1 lb ground turkey
1 (4 ounce) can mushrooms
8 ounces cottage cheese
1/4 cup dried onion flakes
1 (4 ounce) can tomato sauce
1 package frozen spinach
1 package mozzarella cheese
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon italian seasoning
1/4 teaspoon parsley
1/4 teaspoon garlic powder

Steps:

  • saute ground turkey, drain, add onion flakes and all seasonings, tomato sauce, and mushrooms simmer.
  • squeeze dry spinach, mix with cottage cheese.
  • alternate layers with mozzarella cheese.
  • Bake at 425 for 15 minutes.

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