VEGETABLE LASAGNA WITHOUT NOODLES
A delicious vegetable lasagna without noodles! Yes, it's all veggies, cheeses and marinara sauce for a tasty gluten free, vegetarian dinner. (You won't miss the noodles!)
Provided by Denise Wright (MyLifeCookbook.com)
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Spray a baking pan with cooking spray.
- Place a large pot filled with water on the stove and bring to a boil.
- Add in the peppers and boil for 6 minutes.
- Take out of the water, cool and then peel off the skins. Set aside.
- Mix the ricotta, egg yolks and parley and set aside.
- Place a layer of eggplant slices on the bottom.
- Top with 1/3 of the ricotta mixture.
- Add 1/3 of the tomato sauce on top of the ricotta.
- Sprinkle 1/3 cup of the Parmesan cheese and 1/3 cup of the mozzarella.
- Continue with a layer of zucchini, ricotta, sauce and cheese.
- Then make the last layer the peppers, ricotta, sauce and cheese.
- Cover with foil and bake for 30 minutes then take off the foil and cool for another 15 minutes or until browned on top.
- Test the vegetables with a fork to make sure tender. Cooking time will depend upon the thickness of the vegetables.
- Let stand 15 minutes before serving.
I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA
I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I've also seen zucchini strips used as the mock noodles. Try it!
Provided by PattiCakeB
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees.
- Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
- Cook slices 5 minutes on each side.
- Lower oven temp to 375.
- Brown meat, onion and garlic in olive oil for 5 minutes.
- Add red pepper and mushrooms, and cook 5 minutes.
- Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
- Blend ricotta, egg and Green onion.
- Blend together Mozzarella and Parmesan Cheese.
- Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
- Layer ½ eggplant slices
- Dollop and Spread ½ ricotta
- Layer 1/3 mozzarella/parmesan mixture.
- REPEAT
- Add last layer of sauce, then mozzarella/parmesan mixture on top.
- Cover with foil and bake at 375 degrees for 1 hour.
- Remove foil and bake or broil another 5-10 minutes until cheese is browned.
- Let it rest 10 minutes before slicing, if you can wait that long!
Nutrition Facts : Calories 449.4, Fat 20.9, SaturatedFat 8.6, Cholesterol 126.3, Sodium 811.3, Carbohydrate 33.4, Fiber 9.8, Sugar 12.7, Protein 36.2
VEGGIE-RIFIC NOODLE-FREE LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
- Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
- In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
- In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
- Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
- Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
- Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
- Allow to cool slightly, cut into quarters, and enjoy!
I'VE LOST MY NOODLE VEGETARIAN LASAGNA
You will never miss the pasta in this delicious low-carb vegetarian lasagna.
Provided by Grannies Rule
Categories Vegetarian Lasagna
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
- Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
- Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 30.3 g, Cholesterol 105.5 mg, Fat 17 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 8.6 g, Sodium 1534.9 mg, Sugar 10.8 g
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