Noodless Vegetable Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Medium Zucchini’s
1 jar of spaghetti sauce
1 small can of tomato paste
1 bag of spinach
1 carrot
1 package of sliced fresh mushrooms
1 small green pepper sliced
Heck just add any veggies you want!!
Meat is optional
1 container of ricotta cheese
Mozzarella and cheddar- as much as you desire
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Directions: |
Directions:Heat oven to 375*. Slice thinly the zucchini (If you have a cutting mandolin that works perfect) so they act like a noodle. chop all of the other veggies, mix the jar of spag sauce with paste. Spray your lasagna pan with cooking spray, and then spread some of the tomato sauce on top of spray. Now you begin to layer like you are making regular lasagna. Zucchini then sauce then zucchini again put this time top with lots of spinach and mushrooms and some shredded cheese. Then zucchini and ricotta , zucchini and sauce, If you are having meat put it in this layer otherwise add the rest of your veggie choices, shredded cheese and zucchini. Keep going until pan is almost full. Make sure you end with cheese on top. Do not cover this when baking. Put into oven. Cook about 20 minutes and at this time if it looks like it has a lot of liquid bring to sink and drain. Put back into oven for about 10-15 more minutes and voila!!! It is done. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 -1/2 hours |
Personal
Notes: |
Personal
Notes: This recipe I created when I was low carbing. My kids love it (even the one who doesn't like veggies) and would often rather have this than regular lasagna. You can also shoestring the zucchini and use it in place of spaghetti if you desire.
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