Noodleless Lasagna v2

This recipe shows you how to make a low-carb, gluten-free zucchini lasagna. There are no noodles in this veggie-filled lasagna. Thinly sliced zucchini stand in for the pasta. The only carbs you get are from all the fresh veggies. It’s the perfect summer lasagna when garden-fresh veggies are everywhere!

Noodleless Lasagna

  • 1 small eggplant
  • 1 huge zucchini
  • 1 jar spaghetti sauce (your choice)
  • 8 oz. part-skim ricotta cheese
  • 1 cup finely grated lowfat mozzarella (divided in half)
  • 1 egg white
  • 1 oz. parmesean (finely grated)
  • 4 oz baby bella mushrooms
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp red pepper flakes
  • kosher salt
  • pepper
  1. Heat oven to 425. Cut ends off the zucchini and eggplant, then slice them lengthwise in 1/4″ strips.
  2. Spray both sides with cooking spray and lay out on a baking sheet. Sprinkle with kosher salt.
  3. Bake on one side for 10 minutes. Flip and bake for another 10 minutes.
  4. Meanwhile, mix the ricotta, half the mozzarella (1/2 cup), the basil, oregano, garlic powder, red pepper flakes, fresh ground pepper to taste, and the egg white.
  5. Once veggie slices are baked, spray a 9×9 baking dish with cooking spray.
  6. Cover the bottom with a thin layer of the spaghetti sauce.
  7. Layer the eggplant and zucchini over that.
  8. Layer a third of the ricotta mixture over the veggies.
  9. Layer a third of the mushrooms over that.
  10. Repeat layers (alternate the direction of the slices) until you wind up with the last layer of cheese over the last of the mushrooms and sauce.
  11. Sprinkle the last 1/2 cup of mozzarella over the top. Add the parmesan.
  12. Bake for 8 minutes (or until cheese is slightly brown).
  13. Allow to cool for 5-10 minutes before cutting.

Adapted from All Recipes