How did Jennifer Hudson create that delicious vegetarian lasagna without using any noodles? She did it by substituting hearty, roasted vegetable strips for the layers. Here is the light and low-carb recipe for the creation that was recently featured on television. Following our Easy Skinny Life rules for a meal, the Main Protein is the cheese with the combo of thick vegetables as our Main Carb. Pair it with a large colorful green salad topped a fast homemade salad dressing of apple cider vinegar and mustard for a light, yet filling side dish. (You know I always need my greens with each meal!)
Of course, I did a little Easy Skinny Life “clean-tweak” to this recipe by using olive oil spray instead of cooking spray and organic dairy products if available. Also, make certain to use a pure marinara sauce with as few ingredients as possible, so read the label!
Jennifer Hudson’s No Noodle Vegetable Lasagna Recipe
- Serving: 12 equal squares
- Serving Size: 1 square
- Calories: 183
- Fat: 9 grams
- Protein: 12 grams
- Carbs: 13 grams
- Fiber: 4 grams
- Weight Watchers Old Points: 4
- Weight Watchers Points+: 5
Ingredients for Original Recipe:
- Extra virgin olive oil spray (I use my Misto)
- 1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices
- 2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
- 1 large egg, beaten
- 3/4 pound part-skim ricotta cheese
- Crushed red pepper flakes, to taste
- 1/4 cup basil, fresh, cut into thin strips
- 1/2 cup grated Parmesan cheese, divided
- 4 cup pure marinara sauce, divided [Note: Use 2-3 cups for thicker lasagna. This is my preference!]
- 1/2 pound shredded part-skim mozzarella cheese, divided. [Note: I use organic for eggs and all dairy ingredients when possible]
- Pre-heat oven to 400°F. Coat two baking sheets with olive oil spray.
- Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; spritz vegetables with olive oil spray.
- Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.
- Meanwhile, in a medium bowl, combine egg, ricotta cheese, red pepper flakes, basil and 1/4 cup Parmesan cheese; set aside.
- When vegetables are done, reduce oven temperature to 350°F.
- To assemble lasagna, coat bottom and sides of a 14×8 inch baking dish with olive oil spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture, top with remaining mozzarella, then sprinkle with remaining Parmesan cheese.
- Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes.
- Slice into 12 equal pieces
Create 12 filling Easy Skinny portions: Before the rest of the family dives into the lasagna, slice it in 12 equal squares for dinner (THEN split one for little kids or use two squares for the big dude), and freeze or refrigerate extra squares in individual containers.
Note: A mandoline is the secret to slice the vegetables. The recipe suggests if you do not have a mandoline and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead.
Try it and let me know! This is the original recipe, but feel free to add more vegetables, especially green ones such as spinach or broccoli for more filling and colorful nutrition.