No Pasta Lasagna

Satisfy your lasagna cravings with a healthier twist in this irresistible "No Pasta Lasagna." Perfect for low-carb and gluten-free diets, this recipe swaps traditional pasta sheets for thinly sliced zucchini and eggplant, creating a lighter yet equally satisfying dish. Layers of rich marinara made with seasoned ground turkey or beef, creamy ricotta, and gooey melted mozzarella deliver all the hearty flavors you love, minus the carbs. With just 30 minutes of prep time, this baked masterpiece comes together beautifully in under an hour and a half, making it an excellent option for cozy weeknight dinners or meal prepping for the week. Serve with a fresh side salad or steamed vegetables for a wholesome, crowd-pleasing feast!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 medium-sized Zucchini
• 1 large Eggplant
• 2 cups Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 0.5 cups Grated Parmesan cheese
• 1 pound Ground turkey or beef
• 1 28-ounce can Crushed tomatoes
• 2 tablespoons Tomato paste
• 3 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 2 teaspoons Dried Italian seasoning
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh basil, chopped
• 1 large Egg

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline slicer or a sharp knife, thinly slice the zucchini and eggplant lengthwise into strips about 1/8-inch thick. Sprinkle the slices lightly with salt and let them sit on a paper towel-lined tray for 10-15 minutes to remove excess moisture. Pat dry with paper towels.

Step 3

In a large skillet over medium heat, heat the olive oil. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the ground turkey or beef to the skillet, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain any excess fat if needed.

Step 5

Stir in the crushed tomatoes, tomato paste, Italian seasoning, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and fresh basil. Let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat.

Step 6

In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, the egg, and 1/2 teaspoon of salt until well combined.

Step 7

Grease a 9x13-inch baking dish with cooking spray or a light coating of olive oil.

Step 8

Spread a thin layer of the meat sauce on the bottom of the dish. Layer some zucchini and eggplant slices on top, slightly overlapping them.

Step 9

Spread 1/3 of the ricotta mixture over the vegetable layer, followed by 1/3 of the remaining meat sauce. Repeat the layering process (vegetables, ricotta mixture, sauce) two more times, finishing with the meat sauce on top.

Step 10

Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top layer.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 12

Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	3337.3 grams (3337.3g)

Amount per serving	% Daily Value*
Calories	3306

Total Fat 193.40g	248%
Saturated Fat 87.60g	438%
Polyunsaturated Fat 5.50g
Cholesterol 1085mg	362%
Sodium 13142mg	571%
Total Carbohydrate 168.50g	61%
Dietary Fiber 36.90g	132%
Total Sugars 92.00g
Protein 255.70g	511%

Vitamin D 54IU	269%
Calcium 4515mg	347%
Iron 19mg	104%
Potassium 6531mg	139%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 29.8%

Carbs: 19.6%