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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.0
  • Total Fat: 8.1 g
  • Cholesterol: 28.6 mg
  • Sodium: 852.6 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 11.3 g
  • Protein: 24.0 g

View full nutritional breakdown of Noodle-Free Veggie Lasagna calories by ingredient
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Noodle-Free Veggie Lasagna

Submitted by: RAMPANTPANDA

Introduction

This is the Hungry Girl recipe with slightly more fat. Use fat free cheeses to cut down the calories even more! Also, a few more portabellas wouldn't hurt if you have a big enough pan :) This is the Hungry Girl recipe with slightly more fat. Use fat free cheeses to cut down the calories even more! Also, a few more portabellas wouldn't hurt if you have a big enough pan :)
Number of Servings: 4

Ingredients

    1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips
    1 large portabella mushroom; sliced into strips
    1 large eggplant; ends removed and sliced lengthwise into wide, flat strips
    15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry
    16 oz. canned tomato sauce with garlic flavoring
    1 cup frozen ground-beef-style soy crumbles
    1 egg white
    1 cup low fat ricotta cheese
    1/2 cup shredded part skim mozzarella cheese
    1 tbsp. Parmesan-style grated topping
    1 tbsp. chopped basil
    pinch nutmeg

Directions

Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture). Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time). Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside. Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top. Next, sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce. Then, evenly top the lasagna with the mozzarella and grated cheese. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and dig in!

Number of Servings: 4

Recipe submitted by SparkPeople user RAMPANTPANDA.






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