Veggie No-Noodle Lasagna

Name: Veggie No-Noodle Lasagna
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams baby portabella mushrooms (sliced); 1 teaspoon basil; 850 grams tomato sauce (organic); 425 grams diced tomatoes (organic); 237 milliliters carrot (sliced and boiled); 2 egg whites; 1 large eggplant; 4 garlic cloves (finely chopped); 567 grams ground turkey (drained); 425 grams low-fat ricotta cheese; 2 teaspoons olive oil; 1 teaspoon oregano; 1 teaspoon parsley; 177 milliliters part-skim mozzarella cheese (shredded); 473 milliliters part-skim mozzarella cheese (shredded); 2 larges portabella mushroom caps; 0 teaspoons salt; 737 grams 1.5 spaghetti sauce (Classico Organic Tomato, Herb & Spices ); 454 grams frozen spinach (thawed and squeezed dry); 3 mediums summer squash; 3 mediums zucchini

You can never have too many main course recipes, so give Veggie No-Noodle Lasagnan a try. This recipe makes 5 servings with 646 calories, 68g of protein, and 22g of fat each. This recipe covers 71% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up spinach, egg whites, part-skim mozzarella cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Add half the olive oil, salt, and ground turkey to large pot and brown.

Ingredients you will need

Ground Turkey

Olive Oil

Salt

Equipment you will use

Pot

Drain turkey of all fat.

Ingredients you will need

Whole Turkey

Add remaining olive oil to pan with sliced mushrooms and brown.Once carmelization has begun, add garlic to mushrooms.

Ingredients you will need

Mushrooms

Olive Oil

Garlic

Equipment you will use

Frying Pan

Saute one to two minutes.

Add carrots, spinach, tomato sauce, diced tomatoes, spaghetti sauce, and turkey back to pan.

Ingredients you will need

Tomato Sauce

Tomato

Carrot

Spinach

Whole Turkey

Equipment you will use

Frying Pan

Mix well.Slice eggplant, summer squash, zucchini, and portabello into 1/4" thick slices (lengthwise).

Ingredients you will need

Summer Squash

Eggplant

Zucchini

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).

Ingredients you will need

Shredded Mozzarella

Ricotta Cheese

Egg Whites

Oregano

Parsley

Basil

Sauce

Equipment you will use

Casserole Dish

Bowl

Oven

Frying Pan

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.

Ingredients you will need

Portobello Mushrooms