Veggie-rific Noodle-Free Lasagna
Thinly sliced zucchini, portabella mushroom, and eggplant are layered with tomatoes, italian seasonings, soy crumbles, and a blend of three cheeses. You won't miss the noodles in this lightened-up, vegetarian take on lasagna.
Get more good-for-you recipes from the Food Network's 'Hungry Girl,' Lisa Lillien.
Get more good-for-you recipes from the Food Network's 'Hungry Girl,' Lisa Lillien.
ingredients: Add all to shopping list
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
1 (16-oz) package frozen chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
2 Tbsp fat-free liquid egg substitute
1 Tbsp chopped fresh basil
1/4 tsp salt
Dash ground nutmeg
1 cup frozen ground-beef-style soy crumbles, thawed
1⁄2 cup shredded part-skim mozzarella cheese
1 Tbsp reduced-fat Parmesan-style grated topping
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
1 (16-oz) package frozen chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
2 Tbsp fat-free liquid egg substitute
1 Tbsp chopped fresh basil
1/4 tsp salt
Dash ground nutmeg
1 cup frozen ground-beef-style soy crumbles, thawed
1⁄2 cup shredded part-skim mozzarella cheese
1 Tbsp reduced-fat Parmesan-style grated topping
directions:
1. Preheat oven to 425 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray. Lay paper towels next to the stove, to drain veggies after cooking. Bring a grill pan sprayed with nonstick spray to medium-high heat. Working in batches as needed, lay zucchini, mushroom, and eggplant slices in the pan and cook until softened, about 2 minutes per side. Transfer cooked veggies to the paper towels.
2. In a large bowl, mix crushed tomatoes, garlic powder, onion powder, and Italian seasoning. In another large bowl, mix spinach, ricotta cheese, egg substitute, basil, salt, and nutmeg.
3. Evenly layer ingredients in the baking pan: half of the seasoned tomatoes, half of the sliced veggies, half of the spinach mixture, and all of the soy crumbles. Evenly layer remaining veggies, in the opposite direction of the first layer, followed by remaining spinach mixture and remaining seasoned tomatoes. Top with mozzarella cheese and Parm-style topping. Bake until cheese has lightly browned, about 30 minutes. Mmmmm!
KITCHEN COUNTER:
Serves 4. Per Serving: 265 calories, 32.5g carbs, 24g protein, 4.5g fat, 926mg sodium, 11g fiber
