Veggie-Rific Noodle-Free Lasagna

May 10, 2023May 10, 20230 15
Veggie-Rific Noodle-Free Lasagna that is low in calories and high in nutrition
in Main

Prep

20 min

Cook

55 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 teaspoon honey ( optional )
1 package frozen chopped spinach , thawed , thoroughly drained and patted dry
2 tablespoons fat-free liquid egg substitute ( or 1 egg white )
1 cup fat-free ricotta cheese
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1 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 cheese , grated

Nutrision Information

Servings Per Recipe
8
Calories
189
Sugar
9g
Fat
5g
Veggie-Rific Noodle-Free Lasagna is a healthy and delicious twist on traditional lasagna. The dish is made without noodles, but instead features layers of zucchini, portabella mushrooms, and eggplant, making it low in carbs and high in nutrition. The recipe also calls for soy crumbles instead of ground beef, which makes the dish vegetarian-friendly and healthier for those looking to cut back on saturated fat and calories. The lasagna is perfect for dinner parties or a weeknight meal, and the whole family is sure to enjoy it!

Instructions

1.Preheat the oven to 375 degrees Fahrenheit.
2.In a large skillet, bring the crushed tomatoes, garlic powder, onion powder, italian seasoning, and honey to a boil.
3.Reduce the heat to low and simmer for 10-15 minutes.
4.In a separate bowl, combine the spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg.
5.In a 9"x13" baking dish, layer the zucchini, portabella mushrooms, eggplant, and soy crumbles.
6.Top the vegetable and soy crumble layer with the spinach mixture.
7.Pour the tomato mixture on top of the spinach layer.
8.Sprinkle the mozzarella and parmesan cheese on top of the tomato layer.
9.Cover the baking dish with foil and bake for 45 minutes.
10.Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
11.Let the lasagna cool for 10 minutes, then serve and enjoy!

PROS

This lasagna is low in calories and high in nutrition, making it a great choice for those on a diet or looking to eat healthier.

The noodle-free recipe is perfect for those who are gluten-free or looking to cut back on carbs.

The dish is also vegetarian and can be made vegan-friendly by using dairy-free cheese substitutes.

CONS

The recipe calls for using soy crumbles instead of ground beef, which some people may not enjoy as much.

While this lasagna is healthier than traditional lasagna dishes, it may not be as satisfying to those who are used to the classic version.

HEALTH & BENEFITS

This lasagna contains several health benefits.
The zucchini, portabella mushrooms, and eggplant are all low in calories and high in fiber.
Spinach is a good source of iron, as well as vitamins A and C.
The soy crumbles can be a healthier substitute for ground beef, which is typically high in saturated fat and calories.

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