Noodle-Less Lasagna

Noodle-Less Lasagna PT90M https://img1.recipesrun.com/201907/2019/1111/0f/5/153245/300x200x90.jpg The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna. 8 servings Ingredients: Fresh basil for garnish 1 cup shredded mozzarella, divided ¼ tsp. ground pepper 1 large egg 1 cup part-skim ricotta cheese 1 tsp. dried oregano 1 tsp. dried basil ¼ cup dry red wine 1 (28 ounce) can no-salt-added crushed tomatoes 2 cloves garlic, minced ½ onion, chopped 12 oz. sweet Italian sausage, casings removed 1 large zucchini, sliced lengthwise into ¼-inch-long strips 1 large eggplant, sliced lengthwise into ¼-inch-long strips

01 Information

Grade easy
Serving 8 servings
Calorie 279 Kcal
Prep Time 60 Mins
Cook Time 30 Mins
Total Time 90 Mins

02 Ingredients

- Fresh basil for garnish
- 1 cup shredded mozzarella, divided
- ¼ tsp. ground pepper
- 1 large egg
- 1 cup part-skim ricotta cheese
- 1 tsp. dried oregano
- 1 tsp. dried basil
- ¼ cup dry red wine
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 2 cloves garlic, minced
- ½ onion, chopped
- 12 oz. sweet Italian sausage, casings removed
- 1 large zucchini, sliced lengthwise into ¼-inch-long strips
- 1 large eggplant, sliced lengthwise into ¼-inch-long strips

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03 Method

Step 1

Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.
Step 2

Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
Step 3

Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
Step 4

Combine ricotta, egg and pepper in a small bowl.
Step 5

Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on ⅓ cup ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with ¼ cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
Step 6

Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

04 Author

Ellie

1078 Recipes

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