Veggi riffic noodle free lasagna

Name: Veggi riffic noodle free lasagna Recipe
Yield: 4
Ingredients: 3 medium zucchini ends removed sliced lengthwise; 1 large portabella mushroom sliced into strips; 1 large eggplant ends removed sliced lengthwise; 2 cups canned crushed tomatoes; 1/4 tsp. garlic powder; 1/4 tsp. onion powder; 1/4 tsp. Italian seasoning; One 16-oz. package frozen chopped spinach thawed thoroughly drained patted dry; 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original); 1 cup fat-free ricotta cheese; 1 tbsp. chopped fresh basil; 1/4 tsp. salt; Dash ground nutmeg; 1 cup ground-beef-style soy crumbles (like the kinds by Boca and Morningstar Farms) thawed from frozen; 1/2 cup shredded part-skim mozzarella cheese; 1 tbsp. reduced-fat Parmesan-style grated topping; Directions; Preheat oven to 425 degrees.; Lay several paper towels next to the stove. (As you cook the veggies in the next step 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. Evenly place zucchini portabella mushroom and eggplant in the pan and cook until softened about 2 minutes per side. (If you don't have a very large pan just cook veggies in batches.) Set aside on paper towels.; 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.; MAKES 4 SERVINGS

Number of Servings: 4

Ingredients

3 medium zucchini, ends removed, sliced lengthwise1 large portabella mushroom, sliced into strips1 large eggplant, ends removed, sliced lengthwise2 cups canned crushed tomatoes1/4 tsp. garlic powder1/4 tsp. onion powder1/4 tsp. Italian seasoningOne 16-oz. package frozen chopped spinach, thawed, thoroughly drained, patted dry2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)1 cup fat-free ricotta cheese1 tbsp. chopped fresh basil1/4 tsp. saltDash ground nutmeg1 cup ground-beef-style soy crumbles (like the kinds by Boca and Morningstar Farms), thawed from frozen1/2 cup shredded part-skim mozzarella cheese1 tbsp. reduced-fat Parmesan-style grated toppingDirectionsPreheat oven to 425 degrees.Lay several paper towels next to the stove. (As you cook the veggies in the next step, 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. Evenly place zucchini, portabella mushroom, and eggplant in the pan, and cook until softened, about 2 minutes per side. (If you don't have a very large pan, just cook veggies in batches.) Set aside on paper towels.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.MAKES 4 SERVINGS

Directions

Evenly coat the bottom of an 8" X 8" baking 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!

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SVJ116.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 200.9
Total Fat: 6.3 g
Cholesterol: 29.4 mg
Sodium: 456.9 mg
Total Carbs: 21.6 g
Dietary Fiber: 6.2 g
Protein: 18.3 g

More Recipes Like This

TIME7

CALS145

(246 ratings)

Grilled Strawberry & Cream Pita

This is a great dessert that's delicious when strawberries are in season.Submitted by: CHEF_MEG

CALORIES 144.9 FAT 4.9 PROTEIN 5.5 CARBS 21.3 FIBER 3.4

TIME25

CALS112

(150 ratings)

Light Lemon Blueberry Donuts

At 300 calories a pop, donuts are an easy way to wreck a healthy breakfast. Not my baked ones. They're bursting with fruit and flavor--not fat!Submitted by: CHEF_MEG

CALORIES 111.6 FAT 2.4 PROTEIN 3 CARBS 21.1 FIBER 2.2

TIME0

CALS101

(183 ratings)

Oh Boy, Salad!

This was my great-grandfather's favorite salad. He didn't like lettuce, so when he saw this salad coming out, he always said, "Oh boy, salad!" thus the name. Submitted by: TANGO5617

CALORIES 101.3 FAT 5.4 PROTEIN 2.5 CARBS 12.8 FIBER 3

TIME0

CALS54

(152 ratings)

Fresh Guacamole Dip

With just seven ingredients and a few minutes of your time, you'll have a tasty dip for any occasion.Submitted by: PRTYBRD

CALORIES 54.1 FAT 4.6 PROTEIN 0.7 CARBS 3.8 FIBER 2.2

TIME380

CALS263

(153 ratings)

Slow Cooker Vegetarian Chili

The secret to this hearty vegetarian chili is butternut squash. It holds its shape and adds a layer of flavor and sweetness. Submitted by: CHEF_MEG

CALORIES 263.4 FAT 2.5 PROTEIN 12.9 CARBS 51.4 FIBER 18.6

Member Reviews