Craving a guilt-free, mouthwatering lasagna that will blow your taste buds away without the heavy carbs? Get ready to revolutionize your dinner game with our No Noodle Vegetable Lasagna - the ultimate low-carb, veggie-packed masterpiece that proves healthy eating can be absolutely delicious! This incredible dish transforms traditional pasta layers into a vibrant, nutrient-rich feast that will have even the most dedicated pasta lovers begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups zucchini, sliced
- 2 cups mushrooms, sliced
- 1 cup spinach
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your No Noodle Vegetable Lasagna cooks evenly and thoroughly.
- Prepare your vegetables. Wash and slice the zucchini and mushrooms into thin, even pieces. Rinse the spinach thoroughly and set aside to drain.
- In a large mixing bowl, combine the ricotta cheese, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated. This will be your cheese mixture.
- In a baking dish (approximately 9x13 inches), spread a thin layer of marinara sauce on the bottom. This will prevent the vegetables from sticking and add flavor.
- Layer half of the sliced zucchini over the marinara sauce, followed by half of the sliced mushrooms and half of the spinach. This creates a colorful and nutritious base for your lasagna.
- Spread half of the ricotta cheese mixture over the vegetables, smoothing it out evenly with a spatula.
- Pour another layer of marinara sauce over the ricotta mixture, ensuring that it covers the cheese completely.
- Repeat the layering process: add the remaining zucchini, mushrooms, and spinach, followed by the rest of the ricotta cheese mixture, and top with another layer of marinara sauce.
- Finish off by sprinkling the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. This will create a deliciously cheesy crust.
- Cover the baking dish with aluminum foil, making sure it does not touch the cheese to avoid sticking.
- Bake in the preheated oven for 30 minutes. This allows the vegetables to soften and the flavors to meld together.
- After 30 minutes, carefully remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it sit for about 10 minutes before slicing. This resting time helps the layers set and makes serving easier.
- Serve warm, garnished with fresh basil or additional Parmesan cheese if desired. Enjoy your healthy and delicious No Noodle Vegetable Lasagna!
Tips
- • For perfectly tender vegetables, slice zucchini and mushrooms uniformly to ensure even cooking • Use fresh, high-quality marinara sauce for maximum flavor impact • Don't skip the resting time after baking - it helps the lasagna set and makes cutting cleaner • For extra flavor, consider roasting your vegetables lightly before layering • If you want a bit more protein, add crumbled ground turkey or plant-based meat between layers • Use a sharp knife and a spatula when serving to maintain beautiful, intact layers • Store leftovers in an airtight container in the refrigerator and reheat in the oven for best texture • Experiment with different seasonal vegetables to keep the recipe exciting and fresh
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 18g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
