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:

Equipment:

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:

covered percent of daily need