No-Noodle Vegetable Lasagna

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Monday felt like it came out of nowhere this morning. Waking up with it pitch black outside didn’t help either. Recently I’ve been feeling like time continues to fly by and I just can’t keep up. Between being busy at work, life annoyances like our car dying on Friday morning (hence the lack of blog post on Friday), and now losing an hour of sleep, I just need things to SLOW DOWN. Luckily our car is working now (knock on wood) and we did have time to do some spring cleaning this weekend. We also had time to make this delicious No-Noodle Vegetable Lasagna yesterday that my sister Emma sent my way. This one also happens to be quite healthy, so leftovers double as a great weekday lunch. There’s something about a hearty Italian meal on Sunday that feels very nostalgic for me and seems to slow down time just a little bit.

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No-Noodle Vegetable Lasagna adapted from Weight Watchers (!!)

Serves 6-8

Ingredients:

1 medium eggplant, trimmed and sliced into 1/4-inch slices lengthwise

2 medium zucchini, trimmed and sliced into 1/4-inch slices lengthwise

1 egg, beaten

15 oz. part-skim ricotta cheese

1/4 cup fresh basil leaves, chopped

3/4 cup grated Parmesan cheese, divided

4 cups store-bought marinara sauce (we used Trader Joe’s Tomato Basil Marinara)

1/2 lb shredded part-skim mozzarella cheese

1. Preheat oven to 400 degrees. Spray 2 baking sheets with cooking spray. Lay the eggplant slices in one even layer on one baking sheet, lay the zucchini slices in one even layer on the other. Spray the eggplant and zucchini with cooking spray. Roast in the oven for 10 minutes. Flip the vegetables and continue roasting for another 8-10 minutes. Remove from the oven and set aside.

2. Lower the oven to 350 degrees. Spray a 13 x 9 glass baking dish with cooking spray. In a medium bowl, mix together the egg, ricotta, half of the parmesan, and basil.

3. Layer the eggplant in the bottom of the glass baking dish. Top with half of the marinara sauce. Spread half of the ricotta mixture on top of that and sprinkle with half of the mozzarella cheese.

4. Now layer on the zucchini. Top with remaining marinara, ricotta mixture, and remaining mozzarella. Sprinkle with remaining parmesan. Bake in the oven for 30-40 minutes until the cheese is melted and just golden and it starts to bubble. Allow it to sit for 15 minutes before cutting into squares.

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