No Noodle, No Oven Lasagna

Casserole

Contributed by: BMC Teaching Kitchen

https://drive.google.com/file/d/1OXBxMN_h3LbtblzbckoT54-mJk_yWBcA/view?usp=sharing

Select your language:

This is a great warm, filling dinner. Pair with Brussel Sprouts to help make it a well balanced meal.

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
15 minutes
Cook Time:
15 minutes

Ingredients


Eggplant - 1 large or 2 small (swap out for zucchini or yellow squash) Oil - 3 Tablespoons, light olive oil or avocado oil, divided Spinach - 1 (10oz) bag, frozen Cheese - 1 (15oz) container, part skim ricotta Cheese - ½ cup, shredded, parmesan, divided Egg - 1 large Italian_seasoning - 1 Tablespoon Salt - 1 pinch Pepper - 1 pinch Garlic - 3 cloves Chili_flakes - 1 teaspoon (optional) Salt - ½ teaspoon Tomatoes - 1 (28oz) can, crushed Basil - 1 bunch, fresh or 1 Tablespoon dried

Instructions

Step 1
Slice the eggplant lengthwise ¾-inch thick (about 8 slices).
Step 2
Heat 1 Tablespoon of oil in a frying pan on medium high heat. Once hot, pan fry 4 slices for 3-5 minutes on each side. Remove from heat and put on a plate. Add the other Tablespoon of oil and repeat with the other 4 slices of eggplant.
Step 3
While the eggplant is cooking, microwave the spinach in a microwave safe bowl. Remove excess water by squeezing the spinach over the sink (Be careful! It may be hot).
Step 4
Place spinach back into the bowl and add the ricotta, ¼ cup parmesan cheese, egg, Italian seasoning, salt and pepper. Mix until combined.
Step 5
Mince the garlic. Heat 1 Tablespoon of oil in the frying pan on medium-low heat and add the garlic. Cook for 2-3 minutes or until fragrant. Add the chili flakes and salt. Cook for another minute.
Step 6
Add the crushed tomatoes and cook for 10 minutes or until flavors have blended. DO NOT THROUGH AWAY THE CAN. Once cooked, scoop ⅔ of the sauce back into the can.
Step 7
Layer ½ the eggplant over the sauce in the pan. Top with the ricotta mixture, spreading it evenly. Cover with ½ the remaining sauce, spreading to cover the ricotta. Layer the second half of the eggplant.
Step 8
Top with the remaining sauce and sprinkle with remaining parmesan cheese. Cover and cook for 15 minutes on medium-low.

Notes

Lasagna is an Italian dish made of stacked layers of pasta, cheese, and sometimes meat and/or vegetables. This recipe uses eggplant instead of the pasta to help reduce the total carbohydrates, which can help those trying to better manage blood sugar. See our swap out options or seasoning guide to choose ingredients that you and your family will enjoy. 

Nutrition Information

Serving Size:
1/4 lasagna serving
Calories:
430 Calories
Fat:
23.8g
Saturated Fat:
8.7g
Carbohydrates:
Net Carb: 34.9g
Dietary Fiber:
10.2g
Protein:
25g
Sodium:
697

Dietary Restrictions

Vegetarian