Veggie Noodle-less Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 204.7
  • Total Fat: 10.3 g
  • Cholesterol: 42.1 mg
  • Sodium: 623.1 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.1 g

View full nutritional breakdown of Veggie Noodle-less Lasagna calories by ingredient
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Lasagna using eggplant and zucchini layered like noodles Lasagna using eggplant and zucchini layered like noodles
Number of Servings: 12


    1 - Eggplant, sliced thinly lengthwise (about a lb)
    1 lb - Zucchini, sliced thinly lengthwise
    2 -10oz packages of frozen spinach, thawed and drained
    cooking spray

    Cheese mixture:
    1 - 8oz package of 1/3 less fat cream cheese
    1 - 16oz container of lowfat cottage cheese
    1 - large egg
    2 tsp - minced garlic
    2 tbsp - grated parmesan cheese
    1 tsp - Italian seasoning

    1 - 24oz jar spaghetti sauce

    1 cup - shredded, part skim mozzarella cheese
    Italian seasoning


Slice and salt eggplant. Place in layers between paper towels on baking sheets,and weight down. Allow to sit for at least 30 minutes to draw out water.

Slice zucchini. Defrost spinach and remove moisture.

Spray additional baking sheet(s) with cooking spray, place eggplant on baking sheets, place in oven while oven preheats to 350. Remove eggplant when oven reaches 350.

In food processor, combine cream cheese, cottage cheese, garlic, parmesan cheese, and Italian seasoning. Blend until consistency of ricotta cheese. Add egg. Blend until combined.

In 9x13 glass baking dish, add thin layer of spaghetti sauce, top with layer of eggplant and zucchini. Spread layer of cheese mixture. Add spinach. Repeat until there are 3 layers.

Top with mozzarella and Italian seasoning.

Bake covered for 40 minutes or until bubbly, uncover, broil for 5 minutes or until cheese is browned.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user TICKER1999.

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