No-noodle Veggie Lasagna

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AuthorSheenaCategory, , DifficultyIntermediate

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

Yields8 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Ingredients:

 4 Lean Turkey Sausage Links
 1 Medium eggplant
 1 Large zuccini
 2 Medium summer squash
 25.50 oz Pasta sauce (I used Glen Muir)
 8 cloves of garlic
 15 oz Part-skim ricotta
 9 oz Sargento's shredded mozzarella
 2 tbsp Parmesan cheese
 1 tbsp Italian seasoning
 2 tbsp Parsley
 16 oz chopped Kale (frozen), remove all liquid, get dry as possible

Directions:

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.

Nutrition:

Nutrition Facts

Servings 8


Amount Per Serving
Calories 328.3
% Daily Value *
Total Fat 15.9g25%
Total Carbohydrate 22.5g8%
Dietary Fiber 5.6g23%
Protein 26.7g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 Lean Turkey Sausage Links
 1 Medium eggplant
 1 Large zuccini
 2 Medium summer squash
 25.50 oz Pasta sauce (I used Glen Muir)
 8 cloves of garlic
 15 oz Part-skim ricotta
 9 oz Sargento's shredded mozzarella
 2 tbsp Parmesan cheese
 1 tbsp Italian seasoning
 2 tbsp Parsley
 16 oz chopped Kale (frozen), remove all liquid, get dry as possible

Directions

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.

No-noodle Veggie Lasagna

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