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

January 4, 2012 § Leave a comment

Hello everyone! Lately, with my New Year’s resolution to eat healthier in mind, I’ve been checking out Jennifer Hudson’s blog on I’m just so amazed by her transformation that I can’t help but cling to her every word! She mentioned in one post  that while she was on set she was introduced to a no-noodle lasagna and fell in love so I had to click the link to the recipe and try it out for myself. I’ve never fathomed omitting the noodles, arguably the best part of lasagna, and substituting zucchini or eggplant in its place but I decided if she loved it, I might too! If you’d like to see the original recipe, you can click here. Below, I’ve made some additions in pink based on my personal preferences.

5 spray(s) cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices (lesson learned: remove the skin! it makes it harder to cut in the end!)
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 cup sliced white mushrooms

1 large carrot, shredded
2 tablespoons chopped garlic
2 tablespoons crushed red pepper

1 large egg(s), beaten
3/4 pound(s) part-skim ricotta cheese
1/4 cup(s) basil, fresh, cut into thin strips
1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
4 cup(s) store-bought marinara sauce, divided (tip: buy veggie sauce with peppers and mushrooms, it makes it even tastier!)
1/2 pound(s) shredded part-skim mozzarella cheese, divided


1. To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking 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.



2. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil, garlic, crushed red pepper, mushrooms, carrot shreds and 1/4 cup Parmesan cheese; set aside.





3. When vegetables are done, reduce oven temperature to 350°F.

4. To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking 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.


5. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.


6. Bake until the bottom starts to bubble, about 35 to 40 minutes.

7.Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.


Use a mandoline to slice the vegetables, if possible. 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. Next time I make this recipe I will be sure to bake it for at least 45 minutes (instead of 35 because I’m too hungry to wait that extra 10 minutes) and I will for sure add some cayenne pepper! Because I LOVE spicy foods, I still felt it came out a bit bland but it sure tasted healthy. I also used fat free cheese 🙂

I hope you enjoyed this recipe and would love to know if you try it out! You can always e-mail me at As always, thank you so much for reading and I hope you have a wonderful day! XOXO


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