Veggie Rific Noodle Free Lasagna
Discover a healthier twist on a classic comfort dish with this Veggie Rific Noodle Free Lasagna! Bursting with layers of fresh zucchini and eggplant in place of traditional noodles, this low-carb and gluten-free lasagna is a celebration of hearty vegetables and rich Italian flavors. Creamy ricotta, savory spinach, and a melty trio of mozzarella and Parmesan cheeses create an indulgent, satisfying filling, while a robust marinara sauce ties everything together. Seasoned with garlic and Italian herbs, each bite is packed with warmth and coziness. Perfect for a weeknight dinner or casual entertaining, this wholesome recipe is easy to prepare and sure to please vegetarians and meat-lovers alike. Garnish with vibrant basil for a fresh, aromatic finish your guests will love!
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Recipe Information
Ingredients
- 2 large Zucchini
- 1 large Eggplant
- 2 cups Tomato-based marinara sauce
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 3 cups Spinach
- 1 large Egg
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline slicer or sharp knife, slice the zucchini and eggplant lengthwise into thin strips, about 1/8-inch thick. Sprinkle the strips with a pinch of salt and set them on paper towels for 10-15 minutes to release excess moisture. Pat them dry.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the spinach and a pinch of salt and cook until wilted, about 3 minutes. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, cooked spinach, 1/4 cup of Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir until well combined.
Brush a 9x13-inch baking dish with 1 tablespoon of olive oil. Spread a thin layer of marinara sauce on the bottom of the dish.
Layer the lasagna: Start with a layer of zucchini and eggplant slices, slightly overlapping them. Spread a layer of the ricotta-spinach mixture over the vegetables. Add a layer of marinara sauce and sprinkle with shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of marinara sauce and mozzarella cheese. Sprinkle the top with the remaining Parmesan cheese and Italian seasoning.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Serve warm and enjoy your Veggie Rific Noodle Free Lasagna!
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 12483 mg | 543% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 81.5 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3896 mg | 300% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5018 mg | 107% | |
*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.
