Rachel's Primal Lasagna - Noodle Free!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Noodles:2 large eggplants, lengthwise into 1/8 inch strips (use a Mandoline)salt pepper Meat Sauce:1 1/2 lbs chicken Italian sausage, remove casings2 tablespoons olive oil 2 onions, chopped 3 cloves chopped garlic 1 red pepper, chopped 16 ounces sliced mushrooms 1 T oregano1 T basil1 T thymesalt pepper 1 teaspoon red pepper flakes 16 ounce package frozen chopped spinach 1 cup red wine 28 ounce can tomato sauce 14.5 ounce can diced tomatoes Cheese Mixture:2 cups ricotta cheese 2 eggs 3 green onions, chopped 3 cups shredded mozzarella cheese 1/2 cup parmesan cheese
Preheat oven to 425 degrees.
Grease 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, spices and wine and simmer for 5-10 minutes.
Blend cheeses, egg and onion in a blender until smooth.
Spread a scoop of meat sauce in bottom of 9” x 13” glass pan and an 8X8 pan
Make one layer eggplant slices over the sauce and top with some of the cheese sauce
Repeat.
Add last layer of sauce, then top with extra shredded mozzarella and parmesan on top.
Bake at 375 degrees for 30 minutes. (Put a cookie sheet underneath pans to catch drips)
Number of Servings: 12
Recipe submitted by SparkPeople user LASPOSA2BE.
Grease 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, spices and wine and simmer for 5-10 minutes.
Blend cheeses, egg and onion in a blender until smooth.
Spread a scoop of meat sauce in bottom of 9” x 13” glass pan and an 8X8 pan
Make one layer eggplant slices over the sauce and top with some of the cheese sauce
Repeat.
Add last layer of sauce, then top with extra shredded mozzarella and parmesan on top.
Bake at 375 degrees for 30 minutes. (Put a cookie sheet underneath pans to catch drips)
Number of Servings: 12
Recipe submitted by SparkPeople user LASPOSA2BE.
Nutritional Info Amount Per Serving
- Calories: 359.4
- Total Fat: 19.4 g
- Cholesterol: 103.8 mg
- Sodium: 1,032.6 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 4.7 g
- Protein: 26.6 g
Member Reviews
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MERMAMA1
This is the best lasagna I've ever tasted. It rocks! Who'd have thought a vegetable lasagna with chicken sausage could be this good? Used Trader Joe's chicken sausage bec. it has no casings. Didn't have a mandoline, just sliced the eggplant super thin. Prep is much longer than 20 minutes though.Yum! - 2/11/12