Veggie Lasagana No Noodles
Dive into the wholesome, low-carb world of "Veggie Lasagna No Noodles," a vibrant twist on the classic Italian comfort food that's loaded with fresh vegetables and rich, cheesy goodness. This recipe swaps traditional pasta with thinly grilled strips of zucchini, eggplant, and bell peppers, creating a lighter yet satisfying alternative that's perfect for health-conscious eaters or those following gluten-free or keto-friendly diets. Layered with a creamy ricotta mixture infused with Italian seasoning, nutrient-packed spinach, tangy marinara sauce, and gooey melted mozzarella, this lasagna is a feast for both the eyes and the palate. Ready in just over an hour, it's an ideal crowd-pleaser for weeknight dinners or gatherings, offering bold flavors and a guilt-free indulgence.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 large Eggplant
- 2 medium Bell peppers (any color)
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 3 cups Spinach leaves
- 3 cups Marinara sauce
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1.5 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Egg (beaten)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant lengthwise into thin strips, about 1/8-inch thick. Set them aside.
Cut the bell peppers into wide, flat strips. Remove seeds and ribs.
Heat a grill pan or skillet over medium-high heat. Lightly brush the zucchini, eggplant, and bell pepper slices with olive oil, and grill them in batches until softened and lightly charred, about 2-3 minutes per side. Set aside to cool.
In a medium mixing bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix until well combined.
Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Spread 1/2 cup of marinara sauce evenly over the bottom of the baking dish.
Layer the lasagna starting with a single layer of grilled vegetables (zucchini, eggplant, and bell peppers).
Spread a thin layer of the ricotta mixture over the vegetables, followed by a handful of spinach leaves, 1/2 cup marinara sauce, and 1/2 cup shredded mozzarella.
Repeat the layering process until all the ingredients are used, finishing with marinara sauce and a final layer of shredded mozzarella cheese on top.
Cover the baking dish with foil (spray the underside with cooking spray to prevent sticking) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is bubbly and golden brown.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 10.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 538 mg | 41% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 819 mg | 17% | |
*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.
