Noodle-Free Lasagna Recipe

By Johanna

270 calories; 7g fat;
19g carbohydrates;
30g protein;
3g fiber

Ingredients

• 4 medium zucchini, ends removed, sliced lengthwise
• 2 large portabella mushrooms, sliced into strips
• 8 oz extra lean ground-beef (94% lean)
• 1/2 yellow onion, finely chopped
• 1 28oz can diced tomatoes
• 5 cloves garlic, minced
• 1 15oz container fat-free ricotta cheese
• 1/4 cup liquid egg substitute (like Egg Beaters Original)
• 1/2 cup reduced-fat Parmesan-style grated topping
• 2 tbsp chopped fresh basil
• 1 tbsp dried oregano
• 1 cup shredded part-skim mozzarella cheese
• Salt and pepper to taste

Preparation

Step 1

Heat grill or broiler, sprinkle zucchini and mushrooms with salt, and then grill until cooked…about 2 minutes per side. Set aside on paper towels to help drain excess moisture.

Preheat oven to 350.

Spray a large, nonstick skillet with non-fat cooking spray and set on medium high heat. Saute 3 cloves garlic and onions until tender, about 3-5 minutes.

Add in ground beef and cook until beef is browned, about 10 minutes.

Add in diced tomatoes, oregano, basil, and additional salt and pepper. Stir well, and cook until thick, and heated through.

In a medium sized bowl, combine ricotta, grated parmesan, remaining garlic, liquid egg substitute, and some additional salt and pepper.

Using a 9” x 13” baking dish, spoon some tomato and beef sauce onto bottom of dish.

Layer with zucchini and mushroom slices to cover. Cover with a layer of ricotta mixture.

Continue layering until veggies, sauce and ricotta mixture are used up.

Then top with shredded mozzarella cheese.

Cover with aluminum foil, poke a few holes in foil to allow steam escape, and bake in oven for about 45 minutes.

Remove foil and put back in oven for another 15 minutes.

Remove from oven and let stand to cool for 10 minutes before serving.