Pastaless Lasagna

Hello, Does anybody have the above recipe, it sounded so good. Thank you Sherri

Here is the recipe I have for an Eggplant Lasagne. You could substitute the Eggplant for Zucchini, or any other squash, and I think it would be good. You can also add any other veggies (mushrooms, spinach, peppers, etc) to add more variety. Hope this is the type recipe you were looking for. Enjoy. Eggplant Lasagne 1 large eggplant (can substitute zucchini or cabbage leaves) 1 package shredded mozzarella 1 15 oz ricotta 1 egg 1 lb mild Italian sausage (change or omit to preference) 1 package shredded parmesan cheese 1 bottle favorite sauce (ie: prego cheese and garlic) Wash and dry eggplant, slice lengthwise into thin oblong strips. Saute in oil and set aside. Combine ricotta, egg, and ½ of parmesan in bowl. Brown sausage and combine with sauce. Layer in pan: eggplant in bottom, meat/sauce, ricotta mixture, mozzarella, repeat twice. Sprinkle remaining mozzarella and parmesan on top. Bake 350 degrees until warm in center (approximately 25 minutes).

I saved this one that someone posted last week... It sounds yummy! Post-Op Lasagne 32 oz. Ricotta Cheese 8 oz. shredded Mozarella Cheese 4 eggs, beaten (I used egg beaters, and it was fine) 1/4 teaspoon nutmeg (optional) 1/4 teaspoon (or more) garlic powder 1 32-oz jar of your favorite "no sugar added" spaghetti sauce 1 large can petite cut tomatoes (with juice) Preheat oven to 400. Mix spaghetti sauce and tomatoes and put half in a 9x13 inch pan that has been sprayed with non-stick spray. In the meantime, combine ricotta, half the mozarella, eggs and spices in a medium bowl and stir until well-mixed. Pour the cheese mixture over the tomato sauce, and push to edges and even out the top with the back of a spoon. Then gently pour remaining sauce over top and sprinkle with remaining mozarella cheese. Bake at 400 for about a half-hour or until top is browned and bubbly all over. When it's hot out of the oven it will be kind of mushy, but when slightly cooled you can cut it into squares. I like my spaghetti sauce a little on the chunky side, so that's why I added the tomatoes. If you are still on a "soft" diet, you can either puree the tomatoes in the blender or just add another jar of spaghetti sauce instead. I had leftovers for my lunch at work today and it actually tasted better than last night. My husband, who is a non-op and has given meat up entirely for lent, loved it too. I think this will be one of my regulars every week.

Instead of noodles I use cooked cabbage leaves. Layer them just as you would the noodles. If you like cooked cabbage its a winner.

I also know people use zuchinni in place of the noodles.

I make the Eggplant Lasagna all the time!!!! It is sooooooo good!!!!!! Everyone I make it for loves it, even people who aren't gastric bypass. They don't miss the noodles!!! Ilyssa