No-noodle Veggie Lasagna

Nutrition: 8 Servings. Weight Watcher Points + 6 ~ Calories 328.3 ~ Fat 15.9 g ~ Carbs 22.5 g ~ Fiber 5.6 g ~ Protein 26.7 g

I 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 3 year old son, I chopped up the veggies & put it over some pasta. Of course,he ate his entire plate 🙂     Enjoy!!

**If you are a vegetarian……Substitute the sausage for soy crumbles.

FYI…when I put this recipe in the WW recipe maker, I did not add the veggies because they are technically “0 points”

No-noodle Veggie Lasagna

No-noodle Veggie Lasagna

Nutrition: 8 Servings. Weight Watcher Points + 6 ~ Calories 328.3 ~ Fat 15.9 g ~ Carbs 22.5 g ~ Fiber 5.6 g ~ Protein 26.7 g

Ingredients

  • 4 Lean Turkey Sausage Links (Shady Brook Farm)
  • 1 Medium Eggplant
  • 1 Large Zucchini
  • 2 Medium Summer Squash
  • 25.5 oz jar Sauce- I use Glen Muir
  • 15 oz Part-Skim Ricotta
  • 9 oz bag Sargento’s Shredded Mozzarella
  • 8 cloves of Garlic
  • 1 Tbsp Italian Seasoning
  • 1 tsp Grill Seasoning
  • 2 Tbsp Parsley
  • 16 oz bag chopped Kale (frozen), remove all liquid- get Kale as dry as you can
  • 2 Tbsp Parmesan Cheese, grated

Instructions

  1. Pre-Heat Oven to 425 degrees
  2. Remove Sausage from casings and brown in a large saute pan. Remove when cooked, set aside
  3. 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.
  4. In a large bowl combine the Ricotta, 1/2 bag of Mozzarella, Garlic, Italian Seasoning, Grill Seasoning, Parsley & Kale
  5. In a 2.5 L baking dish pour a little of the sauce on the bottom
  6. 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.
  7. Bake for approximately 30-45 minutes until the top is golden brown.
http://culinarytuesdays.com/no-noodle-veggie-lasagna/

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