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Monday, February 9, 2015

Noodleless Lasagna...It's #whatsfordinner

My husband has been doing a great job on the 21 Day Fix; in fact, he lost five pounds in his first week!

Getting to our healthiest selves is important to us, so I want to do whatever it takes to make the journey more fun. 

One way I am pushing outside the box is in finding ways to make comfort food more 21-Day friendly. 

I used thinly sliced eggplant instead of pasta in my lasagna. The eggplant was firm enough to hold up to the meat sauce and ricotta. 

It turned out better than I expected. We will have this one again. 



Noodleless Lasagna

2 medium sized eggplants, peeled and sliced thinly on the long end
1 pound ground beef...I used 93% lean and drained the fat before adding sauce.
1 medium onion, diced, minced or julienned
1 jar of spaghetti sauce
1 container part skim ricotta cheese
2 eggs,  beaten
8oz. shredded mozzarella blend cheese
Baby spinach
Salt and pepper to taste
Italian seasoning to taste


  • Preheat your oven to 350.
  • Brown the ground beef with the onion until the onion is cooked.
  • Add Italian seasoning, salt and pepper to taste.
  • Add the spaghetti sauce and let it simmer while you prep the rest.
  • Peel and slice the eggplant. Salt and pepper to taste. 
  • Spread some sauce on the bottom of a lasagna-suitable baking dish.
  • Add a layer of eggplant, covering the bottom. 
  • Spread leaves of baby spinach on top of the eggplant.
  • In a separate bowl, mix the ricotta and beaten egg. 
  • Add the ricotta mixture on top of the eggplant and spinach layer. 
  • Add another eggplant layer. 
  • Add half of the meat sauce. 
  • Add another eggplant later. 
  • Add the rest of the meat sauce.
  • Top with the shredded mozzarella cheese.
  • Bake at 350 for about 45 minutes, or until the cheese on top has browned. 

Enjoy!






Have you ever reworked a recipe to make it healthier or more diet-specific, like Paleo or vegan? What did you do? How did it work?

24 comments:

  1. I've made noodle-less before! Eggplant and zucchini work wonders!

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  2. So smart. I need to do this. I love lasagna, but avoid it due to the noodles.

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  3. Yum! This looks really good. I love using eggplant instead of pasta, I did it recently with cannelloni and it turned out really well :) x

    Jasmin Charlotte | UK Lifestyle Blog

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  4. Jasmine, it would make great cannelloni. Such a great idea! Thanks. :-)

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  5. The eggplant worked better than zucchini, which I have also tried in the past. I was really pleasantly surprised.

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  6. The eggplant worked better than zucchini, which I have also tried in the past. I was pleasantly surprised.

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  7. This looks AMAZING!! I always use ravioli or tortellini, but I should use veggies! Brilliant!!


    And yum. I'll have to pin. :)

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  8. That's great your hubby lost weight. We were also dieting, so No
    noodles for us. this dish looks heavenly and my husband's favorite
    foods, eggplant.

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  9. oh!!! I've been really missing lasagna since going grain free... totally gonna try this!

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  10. I love using eggplant in the place of noodles! This looks delicious!

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  11. Eggplant is one of my favorite vegetables! I love roasting it and tossing with pasta/rice/quinoa, fresh mozzarella, olives, and spinach. This is pretty similar to that :)

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  12. That looks amazing! I can't wait to try.

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  13. I love using eggplant in place of the noodles. Looks good.

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  14. I've seen lasagna made with zucchini before but not egg plant. Either way it makes it a much lower carb meal!

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  15. Changing recipes to fit my dietary needs are a daily thing in our household! I substitute mushrooms, nuts, beans, lentils, chick peas and (sometimes) tofu for meats/fish. It seems like a pain at first, but you get used to those little changes.
    Props to your husband for his success!

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  16. It came out really good. I will be adding it to our regular rotation for when we want comfort food Italian. I hope you like it as well.

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  17. It came out really good. I will be adding it to our regular rotation for when we want comfort food Italian. Enjoy!

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  18. It came out really good. I will be adding it to our regular rotation for when we want comfort food Italian. I hope you like it as well, Mandee. :-)

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  19. Eggplant is so versatile. This came out really good. I will be adding it to our regular rotation for when we want comfort food Italian.

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  20. I hope you like it. Thanks for stopping by, Andee. :-)

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  21. It came out really good. I will be adding it to our regular rotation for when we want comfort food Italian. Enjoy!

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  22. I preferred this to the zucchini. It holds up better. I will be adding it to our regular rotation for when we want comfort food Italian. I hope you like it as well. Thanks for stopping by, Bijee. :-)

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  23. I preferred this to the zucchini. It held up better. I will be adding it to our regular rotation for when we want comfort food Italian. I hope you like too. Thanks. Rachel!

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  24. You do get used to it. And when it makes positive health changes, who can argue? He's doing great...down almost 11 pounds now. :-)

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