VEGGIE-RIFIC NOODLE-FREE LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
- Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
- In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
- In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
- Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
- Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
- Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
- Allow to cool slightly, cut into quarters, and enjoy!
NO-NOODLE ZUCCHINI LASAGNA
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!
Provided by Jill Welch
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
- To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
- Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
- To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
- Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g
VEGGIE NO-NOODLE LASAGNA
Make and share this Veggie No-Noodle Lasagna recipe from Food.com.
Provided by jenns_cat
Categories One Dish Meal
Time 1h40m
Yield 16 , 16 serving(s)
Number Of Ingredients 21
Steps:
- Add half the olive oil, salt, and ground turkey to large pot and brown.
- Drain turkey of all fat.
- Add remaining olive oil to pan with sliced mushrooms and brown.
- Once carmelization has begun, add garlic to mushrooms.
- Saute one to two minutes.
- Add carrots, spinach, tomato sauce, diced tomatoes, spaghetti sauce, and turkey back to pan.
- Mix well.
- Slice eggplant, summer squash, zucchini, and portabello into 1/4" thick slices (lengthwise).
- Place on sheet pan (as much as can fit in one layer at a time) and cook for 3-4 minutes on each side in 450 degree oven.
- In a separate bowl, mix ricotta cheese, 2 cups shredded mozzarella, and egg whites in a bowl along with the basil, oregano, and parsley.
- Begin lasagna by placing 1/5 of the sauce in the bottom of a large casserole dish (11x15 or larger). Layer eggplant on top, then 1/4 of egg/cheese mixture. Repeat next layer with sauce, summer squash, and cheese. Then sauce, portabello mushrooms, and cheese. Then sauce, zucchini, and cheese. Finish the lasagna with the last 1/5 of the sauce and top with remaining 3/4 cup shredded mozzarella.
- Cook in oven at 350 degrees for 45 minutes or until bubbly and cheese is golden on top.
Nutrition Facts : Calories 279.7, Fat 12, SaturatedFat 5.2, Cholesterol 53, Sodium 1043.4, Carbohydrate 23.6, Fiber 5.2, Sugar 13.8, Protein 22
VEGETARIAN SKILLET LASAGNA
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.
Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.
NO BOIL VEGETABLE LASAGNA
This is a delicious twist on vegetable lasagna - you do not have to pre-boil the noodles! This version of a traditional lasagna will not weigh you down and you won't mind eating the leftovers either.
Provided by Noeller67
Categories < 4 Hours
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- In a large bowl combine cottage cheese, Parmesan, eggs and basil; mix well.
- Heat olive oil over medium heat; saute garlic and onions for 3 minutes, stirring occasionally.
- Add rest of vegetables and cook until tender, about 5 minutes.
- Add veggies into the cottage cheese mixture and mix well.
- Spread 1 c of pasta sauce in bottom of a 13x9" baking dish and spread evenly.
- Layer with half each: uncooked lasagna noodles, cottage cheese mixture, remaining
- pasta sauce and mozzarella.
- Repeat layering.
- Cover tighlty with aluminum foil.
- Bake 1 hour.
- Uncover; bake an additional 15 minutes or until hot and bubbly.
- Let stand 15 minutes before serving.
Nutrition Facts : Calories 344.5, Fat 14.4, SaturatedFat 6, Cholesterol 65.9, Sodium 1083.9, Carbohydrate 31.7, Fiber 1.9, Sugar 13.7, Protein 21.9
More about "veggie no noodle lasagna recipes"
NO-NOODLE VEGETABLE LASAGNA | RECIPES | WW USA
From weightwatchers.com
Cuisine ItalianCategory Lunch,DinnerServings 12Total Time 1 hr 10 mins
- Preheat oven to 400°F. Spray 2 baking sheets with nonstick spray. Place eggplant on one baking sheet and zucchini on other baking sheet; spray vegetables with nonstick spray. Roast 8 minutes; turn vegetables and roast 7–10 minutes more, until vegetables are tender but not mushy. Remove vegetables from oven; reduce temperature to 350°F
- While vegetables roast, combine ricotta, egg, basil, and ¼ cup Parmesan in medium bowl; set aside.
- To assemble lasagna, spray bottom and sides of 14 x 8-inch or 9 x 13-inch baking dish with nonstick spray. Spread thin layer of marinara sauce (¼–⅓ cup) on bottom of dish. Layer eggplant over sauce (use all slices, overlapping if necessary). Cover eggplant with half of remaining sauce and spread half of ricotta mixture on top; sprinkle with half of mozzarella. Top with zucchini and cover zucchini with remaining sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and remaining Parmesan.
- Bake until lasagna begins to bubble, 35–40 minutes. Remove from oven and let rest at least 15 minutes before cutting into 12 equal pieces
NO-NOODLE VEGETABLE LASAGNA {A MEATLESS MONDAY …
From themountainkitchen.com
Reviews 4Category Main CourseServings 8Total Time 2 hrs
11 NO-NOODLE LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
EASY ROASTED VEGETABLE LASAGNA WITH NO BOIL NOODLES
From prouditaliancook.com
NOODLE-LESS LASAGNA RECIPE | EATINGWELL
From eatingwell.com
NO NOODLE LASAGNA RECIPE | WHOLESOME YUM
From wholesomeyum.com
10 BEST VEGETABLE LASAGNA NO BOIL NOODLES RECIPES
From yummly.com
VEGGIE-RIFIC NOODLE-FREE LASAGNA | HUNGRY GIRL
From hungry-girl.com
NO BOIL FOUR CHEESE EASY TO MAKE VEGETARIAN LASAGNA
From runninginaskirt.com
NO-NOODLE EGGPLANT LASAGNA RECIPE | EATINGWELL
From eatingwell.com
NO-NOODLE ZUCCHINI LASAGNA | WILLIAMS SONOMA
From williams-sonoma.com
VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED …
From theseasonedmom.com
VEGETABLE LASAGNA WITHOUT NOODLES | MY LIFE COOKBOOK
From mylifecookbook.com
VEGETABLE LASAGNE WITH NO NOODLES - FOOD BABE
From foodbabe.com
VEGGIE NO BOILING LASAGNA RECIPE | MYRECIPES
From myrecipes.com
NO-NOODLE VEGGIE LASAGNA IN A MUG + MORE HEALTHY MICROWAVE …
From hungry-girl.com
HOW TO MAKE LASAGNA WITH NO-BOIL NOODLES (4 EASY STEPS)
From 2sistersrecipes.com
NO-NOODLE VEGETARIAN LASAGNA IN UNDER AN HOUR! - KILLING THYME
From killingthyme.net
NO NOODLE VEGETABLE LASAGNA - COOKEATSHARE
From cookeatshare.com
NO-NOODLE VEGETABLE LASAGNA | SHAPE
From shape.com
LASAGNA RECIPE WITH VEGGIE "NOODLES" | HEALTHY ITALIAN RECIPES
From cookingnook.com
THE BEST VEGETABLE LASAGNA (NO RICOTTA) - A SIMPLE PALATE
From asimplepalate.com
NO-NOODLE VEGETABLE LASAGNA RECIPE - TODAY
From today.com
NO NOODLE VEGETARIAN ZUCCHINI LASAGNA RECIPE - RUNNING IN A SKIRT
From runninginaskirt.com
NO NOODLE VEGGIE LASAGNA - SYSTEM OF STRENGTH
From systemofstrength.com
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NOODLES
From wellplated.com
NO NOODLE VEGGIE LASAGNA RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
LASAGNA WITH NO BOIL NOODLES - EASIEST LASAGNA EVER
From thepyperskitchen.com
VEGGIE NO-NOODLE LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
NO NOODLE PRESSURE COOKER LASAGNA (KETO FRIENDLY) - OH SO …
From ohsodelicioso.com
VEGETABLE LASAGNA | GIRL HEART FOOD®
From girlheartfood.com
VEGAN VEGETABLE LASAGNA — MADE WITHOUT NOODLES
From theveganatlas.com
KETO NO NOODLE LASAGNA - CJSKETOKITCHEN.COM
From cjsketokitchen.com
NO-NOODLE VEGETARIAN LASAGNA IN UNDER AN HOUR - TASTY KITCHEN
From tastykitchen.com
NO-NOODLE LASAGNA — FORAGED DISH
From forageddish.com
HOW TO MAKE VEGETARIAN LASAGNA STEP BY STEP | THE RECIPE CRITIC
From therecipecritic.com
10 BEST VEGETABLE LASAGNA WITHOUT NOODLES RECIPES
From yummly.com
NO-NOODLE ZUCCHINI LASAGNA | GO VEGGIE®
From goveggiefoods.com
CROCKPOT NOODLE-LESS LASAGNA {VEGETARIAN} - MEALS WITH MAGGIE
From mealswithmaggie.com
CHEESY NO-BOIL LASAGNA RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
NO-NOODLE VEGETABLE LASAGNA | HEALTHY RECIPES | WW …
From weightwatchers.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search