Who LOVES lasagna?
Do I have a healthier version for ya!? That still tastes yummy!? Sure do! I’m just subbing out the noodles and meat for a lower carb, vegetarian version. OF COURSE cheese is still included 🙂 This makes a HUGE dish that can be enjoyed for a Sunday dinner AND leftovers for your lunch. You can also make this up a few days ahead of time to be baked and enjoyed later in the week. I’ve included a few pictures of the layering process.
Zucchini Noodle Lasagna
4 Tbsp+2 tsp olive oil, divided use
10 cups peeled, 1/2 inch cubed eggplant (approx. 2 large eggplants)
1 tsp salt, divided use
1/2 tsp pepper
4 cups clean marinara sauce
4 large zucchini, ends removed, cut into 1/8 inch strips
4 cups part-skim ricotta cheese, divided use
1 1/2 cups part-skim mozzarella cheese
1 onion, diced
2 garlic cloves, minced
Preheat oven to 375. Grease bottom of 9″x13″ casserole dish with 2 tsp olive oil (or spray). Set aside. Heat remaining olive oil in pan, sauté onion 1-2 min, add garlic, sauté another min. Add eggplant, season with 1/4 tsp salt and pepper, stirring frequently, until eggplant has begun to brown. Add marinara; cook stirring frequently 3-5 min, or until eggplant has begun to soften slightly. Remove from heat. Set aside. Place 8-10 zucchini slices , overlapping slightly, into bottom of casserole dish. Top evenly with 2 cups ricotta cheese, dash salt, and 3 cups eggplant mixture. Top with a second layer of zucchini slices (running crosswise, in opposite direction of first layer), then remaining 2 cups ricotta, remaining salt, and 3 cups eggplant mixture. Add a 3rd layer of zucchini, sprinkle with mozzarella cheese. Bake for 30-40 minutes, turning once halfway through, or until lasagna is bubbling and mozzarella cheese is golden brown. Allow to cool and set for 10-12 minutes. Enjoy!
(Note: this recipe was doubled for extra servings. Can be cut in half; switch to 8×8 casserole dish.)
ALTERNATIVE: If you would like this dish with meat, sub lean ground turkey for the eggplant.