No noodle LasagnaSubmitted by: JOEMELEAGLES
IntroductionThis is the best no noodle Lasagna around! Lowfat and Low Calorie also great complex carbs! Also has a great amount of fiber! This is the best no noodle Lasagna around! Lowfat and Low Calorie also great complex carbs! Also has a great amount of fiber!
Parmesan Cheese, grated, 1 cup
Carrots, raw, 0.25 cup, chopped
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
Garlic, 0.10 cup
Mushrooms, fresh, 1 cup, pieces or slices
Portabella Mushrooms, 2
Onions, raw, 0.50 cup, chopped
Green Peppers (bell peppers), 1 cup, strips
Zucchini, 1 cup, sliced
Stewed Tomatoes, 3 cup
Tomato Sauce, 2 cup
Summer Squash, 1 cup, sliced
Peppers, sweet, red, fresh, 0.50 cup, sliced
Yellow Peppers (bell peppers), 0.50 pepper, large (3-3/4" long, 3" dia)
Ground beef, lean, 8 oz
In another pan cook ground beef then drain and add to sauce turn to low heat and cook for 20 additonal minuets, add italian seasoning to taste.
Zucinni, Portabelo Mushrooms and Yellow squash, and eggplant should be sliced long and thin like noodles.
Start with a layer of suace at the bottom then use the thin sliced vegetables like the noodles, also using parmesean cheese in-between layers.
After this Bake in the oven for 40 minuets at 325
This should make 12 servings or more depending on how much you love it!
Number of Servings: 12
Recipe submitted by SparkPeople user JOEMELEAGLES.
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This sounds interesting, but do you have any of the ingredient amounts so others can replicate what you did? Thanks. 090107 - 1/7/09
Reply from JOEMELEAGLES (1/15/09)
I updated it sorry I forgot to include amounts!
I followed the recipe closely, but it came out w/ some of the veggies over-cooked & some under-cooked, and very soupy. The eggplant really needs to be skinned (it was tough) & prepped somehow so it's not so watery (some recipes call for it to be salted & pressed, or pre-cooked). - 6/24/10