Meatless, Noodle-less Lasagna

Hello friends 🙂

I hope your day is going well!

I woke up yesterday to a beautiful morning

The sun was shinning, and there wasn’t a cloud in the sky… lovely

At physical therapy I graduated to 1 lbs weights, yippie…(there is a tiny bit of sarcasm there, but I am trying to look at the bright side)… I am totally paying for it today, I am a bit sore…I want to do the exercises at the gym but I feel so silly lifting 1 lbs weights among all the meat-heads lifting a million lb weights… I suppose I will save my “weight lifting” to the comfort of my Physical therapy office…ha

BUUUTT, I did go to the gym last night and worked up a considerable amount of sweat doing random hill intervals on the recumbent bike.  I am hoping to go again this afternoon, perhaps throw in a bit of an elliptical workout too.

Now onto last nights amazing dinner.

No-Noodle Vegetable Lasagna (a Weight watchers recipe with a few modifications)


5 spray(s) cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices
2 large zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 large egg(s), beaten
3/4 pound(s) part-skim ricotta cheese
1/4 cup(s) basil, fresh, cut into thin strips
1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
4 cup(s) marinara sauce, store-bought, divided
1/2 pound(s) shredded part-skim mozzarella cheeses, divided


  1. To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
  2. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
  3. When vegetables are done, reduce oven temperature to 350°F.
  4. To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.
  5. Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.
My modifications- I was not a fan of the eggplant in this lasagna so next time I will be using yellow squash and zucchini for my “noodles”. I also used cottage cheese instead of ricotta for a bit of protein, and  I added some spices and mushrooms to the sauce:
I believe this added a nice dimension to the dish.  Luckily we have plenty of leftovers for the weekend :).
Speaking of being meatless, because I had a wonderful meatless snack, which by the way was AMAZING (Chobani Champions with Banana Nut Bear Naked Granola)
and lunch, (ps you have to try this Lean Cuisine, it was amazing)
I successfully and unknowingly completed another task on my 101 list, to go meatless for one whole day.  YAY
I hope everyone has a great day! It’s almost the weekend!!!

8 thoughts on “Meatless, Noodle-less Lasagna

  1. Tara says:

    Congrats on going meatless for a whole day!! It’s not as hard as people think it is… I’ve been doing it for quite a while! The vegetable lasagna sounds awesome. I love eggplant, I’m actually eating it right now. Now that I think about it, what I’m eating is basically a deconstructed version of the lasagna!


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