The difference between like and love… I like pasta and noodles but I love my six pack. Each year I find it necessary to tweak my recipes in a way to enjoy food, with less unnecessary carbs and saturated fat. My version of NOODLE LESS LASAGNE is a great option on the traditional. You can even mask some veggies for your children.
Start with the tomato sauce. You can buy pre made sauce but be sure to check the nutrition label for added sugars. I prefer to make my own and it’s super easy. Sauté two to four chopped cloves garlic in two tbsp olive oil. Simmer in two 12 oz cans tomato sauce and two 12 oz cans diced “fire-roasted” tomatoes. Add chopped basil, salt, pepper, and thyme to taste. After you reach your desired flavor, start to add meat. I use three pounds ground turkey breast. Spend some time mixing the ground meat into the tomato sauce so its really fine. Let simmer for 30 minutes while you prepare the veggies. Pre heat your oven to 350
You can use all kinds of veggies for the dish. I like eggplant, zucchini, yellow squash, and mushrooms, basil. Using a mandoline is the easiest way to slice but a knife will also work. One medium eggplant, two small squash , and two small zucchini should do it. If you buy your veggies on the large side, you’ll get a lot of seeds and less flavor.
Thin slice your veggies and “sweat” the eggplant with a layer of salt on each side to cut bitterness.
When you bake non-fat greek yogurt it tastes and takes on the texture of ricotta cheese. You won’t be disappointed. I like to whip in a little powdered garlic and salt to enhance the flavor.
PUTTING IT TOGETHER-
Create a base layer with eggplant and squash criss-crossed. Add a generous layer of sauce, dollop some yogurt, and layer with mushrooms, squash, basil and repeat. Finish with a layer of sauce, yogurt and basil.
BAKE for 30 minutes. There will be some liquid when the lasagne first comes out of the oven.. It will go away as it cools. Let the dish cool a bit before serving.