Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won’t even miss the noodles in this one!”
Noodleless Lasagna
- 2 cups fresh spinach
- 2 cups sliced mushrooms
- 1 Yellow Squash
- 1 medium Zucchini
- 1 medium Eggplant
- Part-skim Mozzarella slices
- Part skim Ricotta (1/2 container)
- 3 cups Tomato sauce (preferably homemade)
- Grated Parmesan to top
Slice squash, zucchini and eggplant THIN (these will be your “noodles”) with a mandolin
- In crock pot, pour a bit of sauce on the bottom, then layer the eggplant, squash and zucchini (as noodles). Smear a third of the container of ricotta on top (I usually do this in thirds)
- Then pile on a third of the spinach and mushrooms. Layer some sliced cheese on top (I only use a bit as I feel this gets SUPER cheesy, but the amount is up to you).
- Pile on some more sauce.
- Layer the rest of the ingredients in the same manner.
- Cook in crockpot for about 8 hours on LOW so the veggies become the texture of noodles.
