Vegetarian No-Noodle Lasagna Recipe

Looking for an easy Vegetarian No-Noodle Lasagna recipe? Learn how to make Vegetarian No-Noodle Lasagna using healthy ingredients.


Submitted by ladybuglisad

Makes 4 servings



A delicious alternative to heavy, fattening lasagna.

Recipe Ingredients for Vegetarian No-Noodle Lasagna

2 medium Squash, Summer, Zucchini, Includes Skin
3 clove Garlic
1 small Onions
1 cup, pieces or slices Mushrooms
1 cup cherry tomatoes Tomatoes, Red, Ripe
2 cup Crushed Tomatoes
1 tbsp Olive Oil
2 burger Grillers Vegan Burgers
5 serving Sorrento Fat Free Ricotta Cheese
2 tbsp Egg Whites
4 tbsp Parmesan, Grated Cheese
2 serving Reduced Fat Part-Skim Mozzarella Cheese Shredded
2 tsp, ground Basil, Dried
1 tsp Oregano, Ground
1/4 tsp Sea Salt
3 dash Pepper, Black

Recipe Directions for Vegetarian No-Noodle Lasagna

  1. Preheat oven to 350 degrees. Spray an 8x8 baking pan with no-stick cooking spray.

  2. Slice your zucchini lengthwise into long, thin strips. Sprinkle the strips very lightly with salt and pepper.

  3. Heat a large saute pan over medium heat, and spritz it with no-stick cooking spray.

  4. Cook the zucchini slices in batches in the saute pan, about 2-3 minutes per side until they have browned slightly and are tender. Respray the pan between batches.

  5. Set your cooked zucchini aside for assembly.

  6. Heat a large sauce pan over medium heat with 1 Tablespoon of olive oil.

  7. Thaw your vegan patties in the microwave, and crumble them up into the sauce pan. Add the chopped onion, garlic and mushrooms and cook all together until the vegetables are tender and the onions are translucent.

  8. Add your chopped cherry tomatoes to the sauce pan. Stir and add the crushed tomatoes and spices. Salt and pepper to taste. (You may want to add a pinch of sugar as well depending on the acidity of your tomatoes.)

  9. Cook the sauce for 10-15 minutes until it thickens and the flavors meld.

  10. Mix 1 and 1/4 cups of the fat-free ricotta with 2 Tablespoons of egg white. You mad add a dash of salt and a pinch of nutmeg as well as 1 Tablespoon of Parmesan cheese. Set aside.

  11. Ladle approximately 1 cup of the "meat" sauce into the bottom of your prepared baking pan. Next make a layer of the zucchini slices. Cover with a layer of the ricotta mixture and sprinkle lightly with mozzarella and Parmesan cheese. Add another layer of "meat" sauce, then repeat with layers of zucchini, ricotta, and cheese. Finish with a final layer of "meat" sauce, and sprinkle the top with more cheese.

  12. Bake for 30-45 minutes until cheese is bubbly and starts to brown. Let cool for at least 5 minutes before serving.

Categories

Main Dish, Italian, Vegetarian

Nutrition Facts
Serving Size 430.3g
Amount Per Serving
Calories
276
Calories from Fat
77
% Daily Value*
Total Fat
8.5g
13%
Saturated Fat
2.7g
14%
Trans Fat
0.0g
Cholesterol
31mg
10%
Sodium
852mg
35%
Potassium
1068mg
31%
Total Carbohydrates
25.8g
9%
Dietary Fiber
7.8g
31%
Sugars
13.8g
Protein
24.8g
Vitamin A 28% Vitamin C 58%
Calcium 47% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
A-
  Good points
  • High in calcium
  • High in dietary fiber
  • High in potassium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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