Noodle-Free Lasagna – 6 Points

Need a gluten free main course? Noodle-Free Lasagna – 6 Points could be an amazing recipe to try. One portion of this dish contains about 25g of protein, 8g of fat, and a total of 330 calories. For $2.43 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. 1069 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. This recipe from Laa Loosh requires salt and pepper, fudge topping, portabella mushrooms, and fresh basil. Several people really liked this Mediterranean dish. Overall, this recipe earns a spectacular spoonacular score of 85%. If you like this recipe, take a look at these similar recipes: Noodle Free Eggplant and Spinach Lasagna, Veggie-rific Noodle-Free Lasagna, and Instant Pot No Noodle Lasagna – Gluten Free.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 28oz can diced tomatoes

8oz extra lean ground-beef (94% lean)

1 15oz container fat-free ricotta cheese

2 tbsp chopped fresh basil

5 cloves garlic, minced

1/4 cup liquid egg substitute (like Egg Beaters Original)

1 tbsp dried oregano

1 cup shredded part-skim mozzarella cheese

2 large portabella mushrooms, sliced into strips

Salt and pepper to taste

1/2 cup reduced-fat Parmesan-style grated topping

1/2 yellow onion, finely chopped

4 medium zucchini, ends removed, sliced lengthwise

Equipment:

paper towels

broiler

frying pan

grill

oven

aluminum foil

baking pan

bowl

Cooking instruction summary:

InstructionsHeat 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.Cut into 6 equally sized portions and enjoy!

 

Step by 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.

2. Saute 3 cloves garlic and onions until tender, about 3-5 minutes.

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

4. 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.

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

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

7. Cut into 6 equally sized portions and enjoy!


Nutrition Information:

Quickview
330k Calories
25g Protein
8g Total Fat
39g Carbs
21% Health Score
Limit These
Calories
330k
17%

Fat
8g
12%

  Saturated Fat
3g
25%

Carbohydrates
39g
13%

  Sugar
21g
24%

Cholesterol
46mg
16%

Sodium
705mg
31%

Get Enough Of These
Protein
25g
50%

Vitamin C
37mg
45%

Calcium
373mg
37%

Manganese
0.71mg
36%

Vitamin B6
0.69mg
34%

Phosphorus
324mg
32%

Potassium
1111mg
32%

Selenium
20µg
30%

Vitamin B3
5mg
29%

Copper
0.54mg
27%

Vitamin K
27µg
26%

Zinc
3mg
25%

Vitamin B2
0.42mg
25%

Iron
4mg
23%

Fiber
5g
22%

Magnesium
81mg
20%

Vitamin E
2mg
20%

Vitamin B12
1µg
18%

Folate
67µg
17%

Vitamin A
784IU
16%

Vitamin B1
0.23mg
15%

Vitamin B5
1mg
15%

Vitamin D
0.35µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Pear Cardamom Flip Cocktail
Batty Bats
Seafood Alfredo Stuffed Shells
Pumpkin Spice Cake with Maple Frosting
Autumn chestnut salad
Instant Peach Frozen Yogurt
Cade’s Chicken Fried Rice
Gluten Free Salted Caramel Apple Waffles
Chicken and Black Bean Burritos with Avocado Pineapple Salsa
Zucchini Basil Soup
Food Trivia

It is almost impossible to find out what all the ingredients are that Papa John's uses in its pizzas.

Food Joke

You must be peanut butter because you're making my legs feel like jelly.

Popular Recipes
The Best Crab Cakes

Serious Eats

Black-Eyed Pea Salad

Can't Stay out of the Kitchen

Homemade Sugar-Free Eggnog {Dairy Free Option}

Sugar Free Mom

Orange Zest Maple Date Bars

Foodista

Asian Steak Kabobs

Steamy Kitchen