No Pasta Lasagna
Satisfy your lasagna cravings with a healthier twist in this irresistible "No Pasta Lasagna." Perfect for low-carb and gluten-free diets, this recipe swaps traditional pasta sheets for thinly sliced zucchini and eggplant, creating a lighter yet equally satisfying dish. Layers of rich marinara made with seasoned ground turkey or beef, creamy ricotta, and gooey melted mozzarella deliver all the hearty flavors you love, minus the carbs. With just 30 minutes of prep time, this baked masterpiece comes together beautifully in under an hour and a half, making it an excellent option for cozy weeknight dinners or meal prepping for the week. Serve with a fresh side salad or steamed vegetables for a wholesome, crowd-pleasing feast!
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Recipe Information
Ingredients
- 3 medium-sized Zucchini
- 1 large Eggplant
- 2 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 pound Ground turkey or beef
- 1 28-ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 teaspoons Dried Italian seasoning
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh basil, chopped
- 1 large Egg
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline slicer or a sharp knife, thinly slice the zucchini and eggplant lengthwise into strips about 1/8-inch thick. Sprinkle the slices lightly with salt and let them sit on a paper towel-lined tray for 10-15 minutes to remove excess moisture. Pat dry with paper towels.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey or beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain any excess fat if needed.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and fresh basil. Let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat.
In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, the egg, and 1/2 teaspoon of salt until well combined.
Grease a 9x13-inch baking dish with cooking spray or a light coating of olive oil.
Spread a thin layer of the meat sauce on the bottom of the dish. Layer some zucchini and eggplant slices on top, slightly overlapping them.
Spread 1/3 of the ricotta mixture over the vegetable layer, followed by 1/3 of the remaining meat sauce. Repeat the layering process (vegetables, ricotta mixture, sauce) two more times, finishing with the meat sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 7025 mg | 305% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 77.9 g | ||
| Protein | 262.5 g | 525% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 3490 mg | 268% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7734 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
