Roasted vegetable strips replace noodles in this recipe. Add some heat by flavoring the ricotta with crushed red pepper flakes or minced garlic.

Still searching for what to cook ?

Name: No-Noodle Vegetable Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Vegetarian
Ingredients: 1 medium Eggplant trimmed, sliced lengthwise in 1/4-in thick slices; 2 large Zucchini uncooked trimmed, sliced lengthwise in 1/4-in thick; 1 large egg lightly beaten; 3/4 pound part-skim ricotta cheese; 1/4 cup basil fresh, cut into thin strips; 1/2 cup Parmesan cheese grated divided; 4 cups marinara sauce divided; 1/2 pound Part Skim Mozzarella Cheese divided

Find the most delicious recipes here

INGREDIENTS

1 medium Eggplant ; trimmed, sliced lengthwise in 1/4-in thick slices
2 large Zucchini ; uncooked trimmed, sliced lengthwise in 1/4-in thick
1 large egg ; lightly beaten
3/4 pound part-skim ricotta cheese
1/4 cup basil ; fresh, cut into thin strips
1/2 cup Parmesan cheese grated ; divided
4 cups marinara sauce ; divided
1/2 pound Part Skim Mozzarella Cheese ; divided

INSTRUCTIONS

Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.

When vegetables are done, reduce oven temperature to 350°F.

To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.

Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

NOTES

Alert editor

No-Noodle Vegetable Lasagna

1 medium Eggplant trimmed, sliced lengthwise in 1/4-in thick slices
2 large Zucchini uncooked  trimmed, sliced lengthwise in 1/4-in thick
1 large egg lightly beaten
3/4 pound part-skim ricotta cheese
1/4 cup basil fresh, cut into thin strips
1/2 cup Parmesan cheese grated divided
4 cups marinara sauce divided
1/2 pound Part Skim Mozzarella Cheese divided

To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
When vegetables are done, reduce oven temperature to 350°F. 
To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (238g)
Recipe Makes: 12 Servings

Calories: 192
Calories from Fat: 76 (40%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.3g
Cholesterol 41.1mg		13 %
Sodium 531.7mg		18 %
Potassium 576.3mg		15 %
Total Carbohydrate 18.3g		5 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 13.9g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 192

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe