Tuesday, February 5, 2013

Jennifer Hudson’s No Noodle Vegetable Lasagna Review!

  1.     Jennifer Hudson’s No Noodle Vegetable Lasagna
  2. I have made this a couple of times 
  3. before but I wanted to share this
  4. wonderful healthy recipe with
  5.  you. I don't care 
  6. for eggplant but it's fine in this. This can
  7. be a little thin so 
  8. if you want it a little thicker, use 
  9.  less marinara sauce. I used 3 cups 
  10. but still could have used a little less.
  11.  Do not overcook your zucchini and
  12.  eggplant in the oven, otherwise,they will be soggy.
  13.  
  14. Ingredients:

  15. Preheat oven to 400


  16.  
  17. Slice Eggplant and zucchini 

  18. Lightly spray with olive oil



  19.  Bake for 8 minutes, turn and bake for 7 to 10 minutes more
  20. In medium bowl add egg

  21.  ricotta cheese
  22.  red peppers
  23. basil

  24. Mix well

  25. When vegetables are out of oven turn down to 350


  26. Spray lightly with olive oil
  27. put thin layer of sauce
  28. layer eggplant
  29. put 1/2 sauce over eggplant
  30. put 1/2 ricotta mixture over sauce

  31.  put half of mozzella cheese over ricotta

  32.  put zucchini in next
  33.  add rest of sauce
  34.  add rest of ricotta mix
  35.  add rest of mozzerella cheese
  36.  add rest of parmesan cheese
  37. Put in oven at 350 degrees for 35 to 40 minutes


  38. Enjoy!
  39.  
  40. Ingredients for Original Recipe:
  41.  Extra virgin olive oil spray   
  42.  1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices
  43.  2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
  44.  1 large egg, beaten
  45.  3/4 pound part-skim ricotta cheese
  46.  Crushed red pepper flakes, to taste
  47.  1/4 cup basil, fresh, cut into thin strips
  48.  1/2 cup grated Parmesan cheese, divided
  49.  4 cup pure marinara sauce, divided [Note:  Use 2-3 cups for thicker lasagna.  This is my preference!]
  50.  1/2 pound shredded part-skim mozzarella cheese, divided.  [Note:  I use organic for eggs and all dairy ingredients when possible]

  51. Directions:
  52.  Pre-heat oven to 400°F.  Coat two baking sheets with olive oil spray.
  53.  Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; spritz vegetables with olive oil spray.
  54.  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.
  55.  Meanwhile, in a medium bowl, combine egg, ricotta cheese, red pepper flakes, basil and 1/4 cup Parmesan cheese; set aside.
  56.  When vegetables are done, reduce oven temperature to 350°F.
  57.  To assemble lasagna, coat bottom and sides of a 14×8 inch baking dish with olive oil spray.  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. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture, top with remaining mozzarella, then sprinkle with remaining Parmesan cheese.
  58.  Bake until the bottom starts to bubble, about 35 to 40 minutes. (I cooked mine for 45 minutes then put the broiler on for a couple of minutes to brown it.) Remove lasagna from oven and allow it to rest for about 15 to 20 minutes.
  59.  Slice into 12 equal pieces
  60. Create 12 filling Easy Skinny portions:  Before the rest of the family dives into the lasagna, slice it in 12 equal squares for dinner (THEN split one for little kids or use two squares for the big dude), and freeze or refrigerate extra squares in individual containers.

  61. Nutritional Information:




  1. Serving: 12 equal squares
  2. Serving Size:  1 square
  3. Calories:  183
  4. Fat:  9 grams
  5. Protein:  12 grams
  6. Carbs:  13 grams
  7. Fiber: 4 grams
  8. Weight Watchers Old Points:  4
  9. Weight Watchers Points+: 5

  10. I put it with a spinach mushroom salad. Great healthy meal.

  11. Enjoy!


3 comments:

DD said...

Thanks for sharing this recipe it looks so good!

www.steffysworld.com

DeAdesign said...

as interestingly and looks very appetizingly. thank you

Unknown said...

I've made something similar to this before and it was good. I'll have to try this one. Thanks for stopping by my blog. I'm following you http://georgielee.blospot.com