Vegetarian

Veggie-rific Noodle-free Lasagna takes several minutes to prepare.

Veggie-rific Noodle-free Lasagna takes several minutes to cook.

Veggie-rific Noodle-free Lasagna makes 4 servings.

The ingredients for Veggie-rific Noodle-free Lasagna are:

3 medium zucchini, ends removed, sliced lengthwise (476g)
1 large portabella mushroom, sliced into strips (203g)
2 cups canned crushed tomatoes (425g)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Italian seasoning
1 (10-ounce) package frozen chopped spinach, thawed, thoroughly drained and patted dry
2 tablespoons fat-free liquid egg substitute
1 cup fat-free ricotta cheese (248g)
2 tsp dried basil
1/4 teaspoon salt
Dash ground nutmeg
1 cup Morningstar Farms grillers crumbles, thawed from frozen (82g)
1/2 cup fat-free shredded part-skim mozzarella cheese (56g)

Here is how you make Veggie-rific Noodle-free Lasagna:

Preheat oven to 425 degrees F.Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese over the crushed tomatoes.Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.Allow to cool slightly, cut into quarters, and enjoy! Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SILVERML8.

The nutritional information for Veggie-rific Noodle-free Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.7

• Total Fat: 1.5 g
• Cholesterol: 15.1 mg
• Sodium: 576.9 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 7.2 g
• Protein: 20.5 g