
No-noodle vegetable lasagna
5
5
5
SmartPoints® value per serving
Total Time
1 hr 48 min
Prep
20 min
Cook
1 hr 8 min
Serves
12
Difficulty
Moderate
Trust us—you won't miss the noodles in this hearty vegetable lasagna recipe. All you need is some thinly sliced and perfectly roasted eggplant and zucchini, plus of course three types of cheese don't hurt: part-skim ricotta, Parmesan, and part-skim mozzarella. Using store-bought marinara sauce cuts down on the prep time, but use your own homemade version if you have some on hand. Serve the lasagna with a simple salad of mixed baby greens tossed with white-wine vinegar and salt and pepper to taste.
Ingredients
Eggplant(s)
1 medium, trimmed, sliced lengthwise in 1/4-in thick slices
Uncooked zucchini
2 large, trimmed, sliced lengthwise in 1/4-in thick slices
Part-skim ricotta cheese
¾ pound(s)
Egg(s)
1 large, beaten
Basil
¼ cup(s), fresh, cut into thin strips
Grated Parmesan cheese
½ cup(s)
Store bought marinara sauce
4 cup(s)
Shredded part-skim mozzarella cheese
8 oz
Cooking spray
5 spray(s), divided