No pasta lasagna, it’s possible and it’s delicious. It’s like a vegetable lasagna gone wild. When you’ve got the best the garden can give you (eggplant, mushroom, zucchini, spinach, onion etc) who needs pasta?
Serves 12 Cook Time 1 hour 30 minutes
Non-Stick Cooking Spray
1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick
1 small yellow onion, chopped
1 (10 oz) box frozen spinach, drained
1 portabella mushroom, chopped
1 large egg, beaten
1 (10 oz) part-skim ricotta cheese
Crushed red pepper flakes, to taste
1/4 c basil, fresh, cut into thin strips
1/2 c grated Parmesan cheese,
divided 4 c sugar-free marinara sauce, divided
1/2 c shredded part-skim mozzarella cheese, divided
- Pre-heat oven to 400°F. Coat two baking sheets with spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; spritz vegetables with spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more.
- Meanwhile, in a medium bowl, combine onion, spinach, mushroom, egg, ricotta cheese, red pepper flakes, basil and 1/4 cup Parmesan cheese; set aside. When vegetables are done, reduce oven temperature to 350°F.
- Assemble lasagna, coat bottom and sides of a 14×8 inch baking dish with spray. Spread a thin layer of sauce on bottom of pan. Layer eggplant over sauce (overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture, top with remaining mozzarella, then sprinkle with remaining Parmesan cheese.
- Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center