- Calories: 300
- Protein: 26 g
- Total Fat: 14 g
- Unsaturated Fat: 8 g
- Saturated Fat: 6 g
- Cholesterol: 50 mg
- Total Carbohydrate: 28 g
- Dietary Fiber: 6 g
- Total Sugar: 16 g
- Natural Sugar: 16 g
- Added Sugar: 0 g
- Sodium: 850 mg
For me, this dish is the end all, be all—creamy, cheesy ecstasy in a pan. Every bite makes me excited for the next. And while I love noodles as much as the next person, I felt the need to create a lower-carb, lower-calorie, noodle-free rendition. Lasagna without noodles . . . how is that even possible? I promise, one bite of this veggie, flavor-filled masterpiece will answer that question.
- Prep time
- Total Time
- • 1 medium eggplant (about 1½ pounds), cut in half widthwise and sliced ¼ inch thick lengthwise
- • 3 medium zucchini, cut in half widthwise and sliced ¼ inch thick lengthwise
- • ¼ teaspoon kosher salt
- • ¾ teaspoon ground black pepper, divided
- • 1 (15-ounce) container part-skim ricotta cheese
- • 1 (10-ounce) pack frozen chopped spinach, defrosted and well-drained of excess water
- • 2 large egg whites, beaten
- • ¼ cup chopped fresh basil, plus additional whole leaves for topping
- • 3 cloves garlic, minced (or ½ teaspoon garlic powder)
- • ¼ cup plus 2 tablespoons grated Parmesan cheese, divided
- • 3 cups marinara sauce (store-bought or homemade), divided
- • 1½ cups part-skim shredded mozzarella cheese, divided
- • ¾ cup grape tomatoes, cut in half lengthwise
- • ¼ to ½ teaspoon red pepper flakes (optional)
Preheat the oven to 400˚F. Mist a 9 by 13-inch baking dish or lasagna pan with nonstick oil spray. Set aside.
Mist 2 baking sheets with nonstick oil spray and arrange the eggplant and zucchini in a single layer. Mist the veggies with additional oil spray and sprinkle the salt and ½ teaspoon of the black pepper over the tops. Place in the oven and bake for 20 to 25 minutes, until the vegetables become tender and slightly browned. Remove from the oven and reduce the oven temperature to 350˚F.
While the veggies are roasting, in a large bowl, combine the ricotta cheese, drained spinach, egg whites, basil, garlic, ¼ cup of the Parmesan cheese, and the remaining ¼ teaspoon black pepper. Set aside until you’re ready to assemble.
To assemble the lasagna: Spread 1 cup of the marinara sauce on the bottom of the prepared baking dish or lasagna pan. Next, add an even layer of roasted eggplant and spread another 1 cup of the sauce across the top, followed by half of the ricotta-spinach mixture (about 1½ cups), 3/4 cup of the mozzarella cheese, all of the roasted zucchini (and any leftover eggplant slices), the remaining 1 cup sauce, the remaining ricotta-spinach mixture, and the remaining ¾ cup mozzarella cheese
Arrange the grape tomatoes and a few whole basil leaves on the top of the lasagna and sprinkle on the remaining 2 tablespoons Parmesan cheese and the red pepper flakes, if using. Place the lasagna in the oven and bake for 40 minutes. Remove from the oven and allow the lasagna to cool for about 10 minutes before serving.
Watch this!
For more yummy Italian goodness, try this Penna alla Vodka.