No Noodle Lasagna

Lasagna is one of my all time favorite Italian dishes. I love how the layers are delicious by themselves, but bake together to make a harmonious one-dish meal. Traditional lasagna, however, can be rather caloric depending on the ingredients that are used. One way to lighten up this dish is to substitute fresh zucchini or eggplant for the noodles. 

 

Not only will you eliminate calories and carbohydrates by doing this, but you will also add fresh vegetables that are full of nutrition and flavor. I came across the No Noodles About It recipe on Dashing Dish and used this as a basis for creating my own No Noodle Lasagna. This lighter lasagna is great during the summer months because it is less filling than traditional lasagna and it utilizes vegetables that are in season.

No Noodle Lasagna
(Serves 8)

Noodles:
6 large zucchini, cut into 1/8 inch strips OR 2 large eggplant, peeled and cut into 1/8 inch strips

Meat Sauce:
1 lb. 94% lean ground turkey
1 onion, diced
1 bag frozen broccoli and cauliflower mix
1 16-ounce jar spaghetti sauce
3 cloves of garlic, minced
1 Tbsp Italian seasoning
salt and pepper to taste

Cheese layer:
1 16-ounce container fat-free ricotta cheese
1/2 cup grated parmesan cheese
3/4 cup reduced fat mozzarella cheese

Preheat oven to 375 degrees. Prepare 13x9 inch baking dish by spraying with cooking spray.

Take zucchini or eggplant and place on microwave safe plate. Microwave for 4-5 minutes, or until tender. Blot with paper towels to absorb extra moisture.

While the noodle layer is in the microwave, place ground turkey and onion in large non-stick skillet. Season to taste with salt and pepper and cook until turkey is browned and no pink remains. To the skillet, add the broccoli and cauliflower, spaghetti sauce, garlic, Italian seasoning, and more salt and pepper. Let simmer for 10 minutes, stirring occasionally.

Mix the ricotta cheese and parmesan cheese together.

When the lasagna is ready to assemble, spoon half of the meat sauce into the prepared baking dish. Follow with half of the zucchini/eggplant. Spread half of the cheese mixture over the zucchini/eggplant layer. Repeat. Top lasagna with mozzarella cheese.

Cover dish with foil and bake for an hour. Remove foil and bake for another 5-10 minutes, or until cheese begins to brown. Remove from oven and let sit for 10 minutes.

Print this recipe!

Nutritional Information:
8 servings
Per serving:
Calories: 225
Fat: 7.5g
Fiber: 4.5g

Pros:
-Healthy and low in carbohydrates
-Full of flavor
-Filling without weighing you down
-Nice alternative to regular lasagna (good during summer months to utilize fresh zucchini and eggplant)
-Great leftovers

Cons:
-Not a quick meal (entire process takes about 1 hour 45 minutes)

Overall Rating: 4.5 out of 5

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