Veggie-rific Noodle-Free Lasagna

Name: Veggie-rific Noodle-Free Lasagna
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters canned crushed tomatoes; 1 large eggplant, ends removed, sliced lengthwise; 237 milliliters fat-free ricotta cheese; 1 Tbsp chopped fresh basil; 0 teaspoons garlic powder; 1 Dash ground nutmeg; 0 teaspoons Italian seasoning; 2 Tbsps fat-free liquid egg substitute; 0 teaspoons onion powder; 118 milliliters shredded part-skim mozzarella cheese; 1 large portabella mushroom, sliced into strips; 0 teaspoons salt; 1 Tbsp reduced-fat Parmesan-style grated topping; 237 milliliters ground-beef-style soy crumbles, thawed from frozen; 454 grams package frozen chopped spinach, thawed, thoroughly drained and patted dry; 3 mediums zucchini, ends removed, sliced lengthwise

Veggie-rific Noodle-Free Lasagna might be just the Mediterranean recipe you are searching for. This recipe serves 4. This main course has 251 calories, 22g of protein, and 5g of fat per serving. If you have topping, soy crumbles, liquid egg substitute, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.

Equipment you will use

Paper Towels

Stove

Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove.

Equipment you will use

Grill Pan

Stove

Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.

Ingredients you will need

Eggplant

Mushrooms

Zucchini

In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning.

Ingredients you will need

Italian Seasoning

Crushed Tomatoes

Garlic Powder

Onion Powder

Equipment you will use

Bowl

Mix well and set aside.

In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg.

Ingredients you will need

Egg Substitute

Ricotta Cheese

Spinach

Nutmeg

Basil

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Crushed Tomatoes

Tomato

Equipment you will use

Frying Pan

Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.

Ingredients you will need

Veggie Crumbles

Spinach

Spread

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.

Ingredients you will need

Mozzarella

Crushed Tomatoes

Spinach

Equipment you will use

Frying Pan

Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.

Ingredients you will need

Mozzarella

Equipment you will use

Oven

Allow to cool slightly, cut into quarters, and enjoy!

Equipment

Ingredients

Servings:

473milliliters

canned crushed tomatoes 1large

eggplant, ends removed, sliced lengthwise 237milliliters

fat-free ricotta cheese 1Tbsp

chopped fresh basil 0teaspoons

garlic powder 1Dash

ground nutmeg 0teaspoons

Italian seasoning 2Tbsps

fat-free liquid egg substitute 0teaspoons

onion powder 118milliliters

shredded part-skim mozzarella cheese 1large

portabella mushroom, sliced into strips 0teaspoons

salt 1Tbsp

reduced-fat Parmesan-style grated topping 237milliliters

ground-beef-style soy crumbles, thawed from frozen 454grams

package frozen chopped spinach, thawed, thoroughly drained and patted dry 3mediums

zucchini, ends removed, sliced lengthwise

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casan Emma Chianti Classico. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 21 dollars per bottle.