Sunday, March 16, 2008

Mouthwatering Noodle-Free Lasagna

Noodle-free lasagna?? I know what you're thinking and trust me it's not as weird as it sounds. In fact you won't even miss the noodles! With the cold weather I am always in the mood for something warm and filling. I love coming home to a nice hearty meal after making my way through the cold and windy streets of Boston. There is nothing better than walking in to a home that is warm with the smell of fresh cooked food. This lasagna will definitely hit the spot no matter what that weather is doing outside!

Serves 4
1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips
1 large portabella mushroom; sliced into strips
1 large eggplant; ends removed and sliced lengthwise into wide, flat strips
15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry
16 oz. canned tomato sauce with garlic flavoring
1 cup frozen ground-beef-style soy crumbles
1 egg white
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free mozzarella cheese
1 tbsp. reduced-fat parmesan-style grated topping
1 tbsp. chopped basil
1/4 tsp. salt pinch nutmeg

  • Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
  • 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).
  • In a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. 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 on top.
  • Sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce.
  • Evenly top the lasagna with the mozzarella and grated cheese.
  • Bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and serve
Nutritional Information:
Serving Size: 1/4th of recipe
Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g
Without the noodles you can now use all those carbs you would have wasted on some warm fresh italian bread. There is no longer a reason to feel guilty about having that extra slice or even a little dessert afterward!

1 comment:

Maggie said...

Yum! I've been thinking of making a noodleless lasagna. Thanks for the recipe!