NOODLE FREE VEGGIE FULL LASAGNA

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Look what Whole Foods FINALLY had!

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YAY!  Goat’s milk mozzarella!  Again, I’ll say YAY!  I have been asking them for this all summer, so imagine my delight this last grocery shopping trip when they said they had it!  It couldn’t have come at a better time, because I really wanted to try this lasagna recipe inspired by the following pin:

VL

I followed the same basic ideas of this recipe, making some changes here and there.  I used my own homemade sauce (recipe here), and I cut out the parmesan cheese and made my own version of ricotta cheese using goat cheese.  It turned out SO yummy!!!  It tasted exactly like lasagna with noodles, so I promise you won’t miss the noodles in this.  It’s really quite easy to make, and with all the veggies in it, it’s quite good for you!  I think this would also be really good with some ground turkey in the sauce, but today wasn’t a meat day for me, so I just stuck with the veggies.  I LOVE lasagna, so I get really excited when I have a recipe that is healthy and still tastes amazing!  Happy dance! 🙂

NOODLE FREE VEGGIE FULL LASAGNA

Ingredients:

  • 1 batch of homemade sauce (recipe here)
  • 1 red onion chopped
  • 2 eggs
  • 8 oz. goat cheese
  • 1/2 Tbsp. dried italian seasoning
  • 1/4 cup chopped fresh basil
  • 1 cup shredded goat’s milk mozzarella cheese ❤
  • 2 zucchini’s sliced lengthwise into 1/2 inch thick pieces
  • 1 yellow squash sliced lengthwise into 1/2 inch thick pieces
  • 2 cups baby spinach
  • 2 cups chopped kale

Directions:

1.) Preheat the oven to 375 degrees.

2.) Prepare your sauce.  You can use any sauce or sauce recipe you would like, but I really like my homemade sauce.

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3.) In a bowl, combine the 8oz. of goat cheese, 2 eggs, chopped red onion, italian seasoning and fresh basil.  Mix until smooth.

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4.) In a lasagna pan, layer the ingredients as follows:

  1. 1/3 of the tomato sauce on the bottom
  2. layer of zucchini and squash noodles
  3. spread 1/2 of the goat cheese mixture on top of the zucchini and squash
  4. layer of another 1/3 of the tomato sauce
  5. layer of zucchini and squash noodles
  6. spread the other 1/2 of the goat cheese mixture on top of the zucchini and squash
  7. layer of the spinach and kale
  8. layer of the last of the tomato sauce
  9. top with the goat’s milk mozzarella cheese.

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5.) Cover the pan with aluminum foil, and bake in the oven at 375 degrees for 35-40 minutes.

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6.) Allow to sit in pan for 10-15 minutes to cool a bit, then cut into pieces and serve.

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Ta-da!  Healthy delicious noodle free lasagna!  Enjoy! 🙂

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