Ive Lost My Noodle Vegetarian Lasagna Recipes
I'VE LOST MY NOODLE VEGETARIAN LASAGNA
You will never miss the pasta in this delicious low-carb vegetarian lasagna.
Provided by Grannies Rule
Categories Vegetarian Lasagna
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
- Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
- Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 30.3 g, Cholesterol 105.5 mg, Fat 17 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 8.6 g, Sodium 1534.9 mg, Sugar 10.8 g
I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA
I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I've also seen zucchini strips used as the mock noodles. Try it!
Provided by PattiCakeB
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees.
- Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
- Cook slices 5 minutes on each side.
- Lower oven temp to 375.
- Brown meat, onion and garlic in olive oil for 5 minutes.
- Add red pepper and mushrooms, and cook 5 minutes.
- Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
- Blend ricotta, egg and Green onion.
- Blend together Mozzarella and Parmesan Cheese.
- Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
- Layer ½ eggplant slices
- Dollop and Spread ½ ricotta
- Layer 1/3 mozzarella/parmesan mixture.
- REPEAT
- Add last layer of sauce, then mozzarella/parmesan mixture on top.
- Cover with foil and bake at 375 degrees for 1 hour.
- Remove foil and bake or broil another 5-10 minutes until cheese is browned.
- Let it rest 10 minutes before slicing, if you can wait that long!
Nutrition Facts : Calories 449.4, Fat 20.9, SaturatedFat 8.6, Cholesterol 126.3, Sodium 811.3, Carbohydrate 33.4, Fiber 9.8, Sugar 12.7, Protein 36.2
I'VE LOST MY NOODLE VEGETARIAN LASAGNA
You will never miss the pasta in this delicious low-carb vegetarian lasagna.
Provided by Grannies Rule
Categories Vegetarian Lasagna
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
- Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
- Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
- Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 30.3 g, Cholesterol 105.5 mg, Fat 17 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 8.6 g, Sodium 1534.9 mg, Sugar 10.8 g
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