Thursday, February 9, 2012

No Noodle Vegetable Lasagna

Lasagna is my all-time favorite.  My mom makes the best lasagna on the planet. 
However, I was intrigued when she showed me this recipe that was shared
by Dr. Oz and meant for Weight Watchers followers.
I have altered the recipe for P10. This lasagna would be good for all stages of the P10 Diet.

Print the recipe:  No Noodle Vegetable Lasagna

No Noodle Vegetable Lasagna - makes 12 servings

Extra virgin olive oil

1 medium eggplant, trimmed, sliced into 1/4-in thick round slices

2 large uncooked zucchini, trimmed, sliced into 1/4-in thick round slices

1 large egg, beaten

3/4 pound (12 oz) whole milk ricotta cheese

1/4 cup basil, fresh, cut into thin strips (or sub dried basil, about 2 tsps)

1/2 cup grated Parmesan cheese

4 cups store-bought marinara sauce, as natural as you can get

1/2 pound shredded or sliced whole milk mozzarella cheese

To roast vegetables, preheat oven to 400°F.   Lightly coat two baking sheets with olive oil. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; very lightly coat vegetables with olive oil.   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.
(If the veggies are too oily, then pat with paper towels to get rid of extra oil or you'll get oily lasagna - don't ask me how I know that!)

Meanwhile, in a medium bowl, combine egg, ricotta cheese, 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 13 X 9-inch baking dish with olive oil. 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.

Next, layer all of the zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and 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 before slicing into 12 pieces.

Yields 1 piece per serving.

I guestimate one serving to equal about 2 veggie servings, 1 fat serving and 1 dairy serving.


  1. Looks delicious - can't wait to try it. I found you on facebook - perfect 10 diet site.

  2. Oh! I also forgot to mention that you could cut up the remaining lasagna and freeze it individually and save it for another meal.

  3. Another wonderful recipe, Joley! Loved it as did my family. Thanks again!

  4. Definitely will try this one over the weekend.

  5. Made this tonight! Yummy beyond words...packing it for lunch tomorrow!

  6. Going to try it this weekend, thanks so much for your blog!

  7. I just made this tonight for dinner and it was marvy! I little difficult to cut out the 1st piece, but we managed to spoon it onto our plates. I suspect after it has a chance to cool in the refrigerator overnight, it will set up more and be easier to cut. Excellent!