No Pasta Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 306.0
- Total Fat: 17.6 g
- Cholesterol: 36.8 mg
- Sodium: 562.9 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 7.6 g
- Protein: 16.1 g
View full nutritional breakdown of No Pasta Veggie Lasagna calories by ingredient
Introduction
A healthier alternative to the traditional dish. Zucchini and Eggplant are great substitutes for the pasta in this lasagna. Enjoy! A healthier alternative to the traditional dish. Zucchini and Eggplant are great substitutes for the pasta in this lasagna. Enjoy!Number of Servings: 4
Ingredients
-
2 Zucchinis
1 Eggplant
1 cup Raw Spinach (packed)
1 cup Tomato Sauce (no sugar added, organic)
1/4 cup Pine Nuts
1 cup Shredded Mozzarella Cheese
1/2 cup Ricotta Cheese
2 tbsp Feta Cheese
1 tbsp Parmesan Cheese
1 tsp Brewers Yeast
Herbs (I use fresh basil and herbs de provence)
Salt and Pepper
Tips
You can add different veggies and herbs as you prefer. Change the layers and mix it up as you like, make it fun.
Directions
Cut the eggplant and zucchini into long thin slices. Reserve.
Mix the ricotta cheese and 1 tbsp feta cheese, with the spinach, salt and pepper to taste. Reserve
Start the layering in a small lasagna container.
Spread 2 tbsp of the tomato sauce in the bottom to prevent sticking.
Add a layer of eggplant, then some mozzarella.
Add a layer of zucchini.
Next add all the ricotta and spinach mixture.
Follow by adding a layer of eggplant, then spread the remaining tomato sauce and sprinkle the brewers yeast.
Add half of the remaining mozzarella cheese and a layer of herbs, then add the pine nuts and parmesan cheese.
Cover with the remaining zucchini and top with the remaining feta and mozzarella cheeses.
Take to the oven at 400 degrees for 15 minutes.
Serving Size: Makes 4 big servings
Number of Servings: 4
Recipe submitted by SparkPeople user LALELIS.
Mix the ricotta cheese and 1 tbsp feta cheese, with the spinach, salt and pepper to taste. Reserve
Start the layering in a small lasagna container.
Spread 2 tbsp of the tomato sauce in the bottom to prevent sticking.
Add a layer of eggplant, then some mozzarella.
Add a layer of zucchini.
Next add all the ricotta and spinach mixture.
Follow by adding a layer of eggplant, then spread the remaining tomato sauce and sprinkle the brewers yeast.
Add half of the remaining mozzarella cheese and a layer of herbs, then add the pine nuts and parmesan cheese.
Cover with the remaining zucchini and top with the remaining feta and mozzarella cheeses.
Take to the oven at 400 degrees for 15 minutes.
Serving Size: Makes 4 big servings
Number of Servings: 4
Recipe submitted by SparkPeople user LALELIS.