Rachel's Primal Lasagna - Noodle Free!
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Rachel's Primal Lasagna - Noodle Free! calories by ingredient
Introduction
I love this noodle-free lasagna and the sauce is gorgeous (see pictures) It's from a recipe I tweaked over on Recipezaar and it is delicious!!!You will need one 9x13 pan and one 8x8 pan to make this dish as it makes a ton of filling! I love this noodle-free lasagna and the sauce is gorgeous (see pictures) It's from a recipe I tweaked over on Recipezaar and it is delicious!!!
You will need one 9x13 pan and one 8x8 pan to make this dish as it makes a ton of filling!
Number of Servings: 12
Ingredients
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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 casings
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
16 ounces sliced mushrooms
1 T oregano
1 T basil
1 T thyme
salt
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
Directions
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.
Member Ratings For This Recipe
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ZRIE014
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EVILCECIL
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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
