SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 464.0
  • Total Fat: 25.9 g
  • Cholesterol: 42.4 mg
  • Sodium: 1,390.0 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 13.9 g
  • Protein: 35.3 g

View full nutritional breakdown of Lasagna without pasta calories by ingredient
Report Inappropriate Recipe

Lasagna without pasta

Submitted by: ANNETJE

Introduction

Skipping the pasta layer in this meat-free lasagna & replacing it with egg plant makes this a low calorie super healthy just indulgent tasting alternative Skipping the pasta layer in this meat-free lasagna & replacing it with egg plant makes this a low calorie super healthy just indulgent tasting alternative
Number of Servings: 4

Ingredients

    For the tomato sauce:
    400 grams canned tomatoes
    4 ripe tomatoes (or equivalent weight in cherry tomatoes) in small chunks
    a clove of garlic - crushed
    a small onion - cut into small pieces
    a small carrot - cut into small pieces
    a celery stick - cut into small pieces
    a pinch chili flakes
    fresh herbs (I like small amount of rosemary and a few sprigs of thyme and a bay leaf)
    tbs olive oil

    For the eggplant 'pasta'
    2 medium or 1 very large eggplant
    salt for sprinkling on eggplant
    1 tbsp olive oil or so for staying the eggplant slices

    For the filling:
    500 grams of spinach
    200 tofu (regular, not silken)
    200 gr ricotta
    2 tsp dried oregano
    Some fresh thyme, parsley or anything else you have growing
    2 cloves garlic (chopped very fine)
    1 tsp basil
    1 tsp. salt
    dash cayenne pepper

    300g cottage cheese
    150g mature cheddar, grated (substitute part or all of the cheddar for parmesan if you can afford to)

Directions

The tomato sauce
Soften the onion, carrot and celery in the oil. Add the crushed garlic and give that a minute to blend in before adding the pieces of tomato and the canned tomatoes, the chili and the herbs.
Let simmer while you prepare the rest. The longer it has the softer the veg and the more the flavours marry. If it becomes too dry add some water.

The eggplant 'pasta:
Cut each eggplant lengthwise into very thin, even, 1/4-inch slices. Sprinkle each slice with salt and place it in a colander to drain for 20 minutes. (This will draw out moisture from the eggplant and also make it less bitter.) After 20 minutes, rinse each slice briefly and press with a paper towel to remove all the moisture.
Spray with olive oil and grill on a griddle pan till the have a nice golden colour

While the eggplant is draining, preheat the oven to 375 degrees.

Wilt the spinach in a few minutes and cut (or just thaw if you are using frozen spinach)
Mash the tofu, ricoatta and spinach (or put in the food processor) and squeeze out access water.

Add the garlic, cayenne pepper, salt the dried oregano and basil and fresh herbs like thyme and/or any other fresh green herbs you'd like to add

Spread a thin layer of the tomato sauce in the bottom of a 9X11-inch pan (spraying the pan first with non-stick spray will help prevent sticking). Place a layer of eggplant over the sauce, covering the entire bottom of the pan. Spread half of the tofu mixture on the eggplant. Cover with another layer of eggplant and then spread the remaining tofu mixture over it. Top with a final layer of eggplant, and pour the remaining sauce over this. Cover with foil and bake for 20 minutes.
remove the foil top with a layer of cottage cheese, topped with the grated cheddar and bake for 10-20 more minutes, until eggplant is tender.

Serve with a green salad

Serving Size: 4 big servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNETJE.






Great Stories from around the Web


Rate This Recipe