Jennifer Hudson’s No Noodle Vegetable Lasagna Review!

1. 
2.     Jennifer Hudson’s No Noodle Vegetable Lasagna
3. 
4. I have made this a couple of times 
5. before but I wanted to share this
6. wonderful healthy recipe with
7.  you. I don't care 
8. for eggplant but it's fine in this. This can
9. be a little thin so 
10. if you want it a little thicker, use 
12.  less marinara sauce. I used 3 cups 
13. but still could have used a little less.
14.  Do not overcook your zucchini and
15.  eggplant in the oven, otherwise,they will be soggy.
16.  
17. Ingredients:
18. 
19. 
    
20. 
21. Preheat oven to 400
22. 
    
23. 
    
24.  
25. Slice Eggplant and zucchini 
26. 
    
27. 
28. Lightly spray with olive oil
29. 
    
30. 
31. 
    
32. 
33. 
    
34.  Bake for 8 minutes, turn and bake for 7 to 10 minutes more
35. 
36. In medium bowl add egg
37. 
    
38. 
39.  ricotta cheese
40. 
41.  red peppers
42. 
43. basil
44. 
    
45. 
46. Mix well
47. 
    
48. 
49. When vegetables are out of oven turn down to 350
50. 
    
51. 
    
52. 
53. Spray lightly with olive oil
54. 
55. put thin layer of sauce
56. 
57. layer eggplant
58. 
59. put 1/2 sauce over eggplant
60. 
61. put 1/2 ricotta mixture over sauce
62. 
    
63. 
64.  put half of mozzella cheese over ricotta
65. 
    
66. 
67.  put zucchini in next
68. 
69.  add rest of sauce
70. 
71.  add rest of ricotta mix
72. 
73.  add rest of mozzerella cheese
74. 
75.  add rest of parmesan cheese
76. 
77. Put in oven at 350 degrees for 35 to 40 minutes
78. 
    
79. 
    
80. 
81. Enjoy!
82.  
83. Ingredients for Original Recipe:
84.  Extra virgin olive oil spray   
85.  1 medium eggplant, trimmed, sliced lengthwise in 1/4-in thick slices
86.  2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
87.  1 large egg, beaten
88.  3/4 pound part-skim ricotta cheese
89.  Crushed red pepper flakes, to taste
90.  1/4 cup basil, fresh, cut into thin strips
91.  1/2 cup grated Parmesan cheese, divided
92.  4 cup pure marinara sauce, divided [Note:  Use 2-3 cups for thicker lasagna.  This is my preference!]
93.  1/2 pound shredded part-skim mozzarella cheese, divided.  [Note:  I use organic for eggs and all dairy ingredients when possible]
94. 
    
95. Directions:
96.  Pre-heat oven to 400°F.  Coat two baking sheets with olive oil spray.
97.  Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; spritz vegetables with olive oil spray.
98.  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.
99.  Meanwhile, in a medium bowl, combine egg, ricotta cheese, red pepper flakes, basil and 1/4 cup Parmesan cheese; set aside.
100.  When vegetables are done, reduce oven temperature to 350°F.
101.  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.
102.  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.
103.  Slice into 12 equal pieces
104. 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.
105. 
     
106. 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. 
11. 
    
12. I put it with a spinach mushroom salad. Great healthy meal.
13. 
    
14. Enjoy!
15. 
    
16.