Dietary Restrictions Gluten-Free Recipes Gluten-Free Dinner Recipes Gluten-Free Pasta Recipes Noodle-Less Lasagna 4.9 (8) 6 Reviews The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna. By Devon O'Brien Devon O'Brien As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Victoria Seaver, M.S., RD Reviewed by Dietitian Victoria Seaver, M.S., RD Victoria Seaver is a registered dietitian and Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines Rate PRINT Share Prep Time: 45 mins Additional Time: 45 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 8 servings Nutrition Profile: High-Calcium Bone-Health Nut-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 large eggplant, sliced lengthwise into 1/4-inch-long strips 1 large zucchini, sliced lengthwise into 1/4-inch-long strips 12 ounces sweet Italian sausage, casings removed ½ onion, chopped 2 cloves garlic, minced 1 (28 ounce) can no-salt-added crushed tomatoes ¼ cup dry red wine 1 teaspoon dried basil 1 teaspoon dried oregano 1 cup part-skim ricotta cheese 1 large egg ¼ teaspoon ground pepper 1 cup shredded mozzarella, divided Fresh basil for garnish Directions Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray. Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes. Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes. Combine ricotta, egg and pepper in a small bowl. Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella. Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired. Originally appeared: EatingWell.com, January 2017 Rate It Print Nutrition Facts (per serving) 279 Calories 16g Fat 19g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 cup each Calories 279 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 4g 13% Total Sugars 7g Protein 17g 33% Total Fat 16g 21% Saturated Fat 7g 34% Cholesterol 69mg 23% Vitamin A 1192IU 24% Vitamin C 16mg 18% Folate 34mcg 9% Sodium 506mg 22% Calcium 208mg 16% Iron 4mg 22% Magnesium 27mg 7% Potassium 599mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved