No-noodle Veggie Lasagna
AuthorSheenaCategoryItalian, Main Dishes, VegetarianDifficultyIntermediateI saw Hungry Girl Make this on one of her shows and I really wanted to try it! What a great way to have all the flavors of the lasagna without the starchy carbs. Not to mention you get a HUGE portion for only 6+ points! Super nutritious with a mixture of veggies without the starchy noodles. You will NOT miss the noodles!
For my 4 year old son, I chopped up the veggies & put it over some pasta. Of course,he ate his entire plate
Ingredients:
Directions:
Pre-Heat Oven to 425 degrees
Remove Sausage from casings and brown in a large saute pan. Remove when cooked, set aside
Evenly place zucchini, squash, and eggplant in the same pan (med-high heat), and cook (in batches) until softened & slightly browned, about 2-4 minutes per side. Do not “over stuff” the pan as this will result in uneven cooking. As you cook the veggies, remove to a paper plate or a plate covered with paper towels to absorb the excess liquid.
In a large bowl combine the Ricotta, 1/2 bag of Mozzarella, Garlic, Italian Seasoning, Grill Seasoning, Parsley & Kale
In a 2.5 L baking dish pour a little of the sauce on the bottom
Start the layering of your Lasagna: Arrange a layer of veggies, add 1/2 the cheese mixture, 1/2 sausage, 1/4 sauce……Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by cheese mixture, sausage & sauce. Garnish the top with remaining mozzarella cheese and 2 Tbsp Parmesan Cheese.
Bake for approximately 30-45 minutes until the top is golden brown.
Nutrition:
8 servings
- Amount per serving
- Calories328.3
- % Daily Value *
- Total Fat 15.9g21%
- Total Carbohydrate 22.5g9%
- Dietary Fiber 5.6g20%
- Protein 26.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Pre-Heat Oven to 425 degrees
Remove Sausage from casings and brown in a large saute pan. Remove when cooked, set aside
Evenly place zucchini, squash, and eggplant in the same pan (med-high heat), and cook (in batches) until softened & slightly browned, about 2-4 minutes per side. Do not “over stuff” the pan as this will result in uneven cooking. As you cook the veggies, remove to a paper plate or a plate covered with paper towels to absorb the excess liquid.
In a large bowl combine the Ricotta, 1/2 bag of Mozzarella, Garlic, Italian Seasoning, Grill Seasoning, Parsley & Kale
In a 2.5 L baking dish pour a little of the sauce on the bottom
Start the layering of your Lasagna: Arrange a layer of veggies, add 1/2 the cheese mixture, 1/2 sausage, 1/4 sauce……Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by cheese mixture, sausage & sauce. Garnish the top with remaining mozzarella cheese and 2 Tbsp Parmesan Cheese.
Bake for approximately 30-45 minutes until the top is golden brown.