need Noodle-less Lasagna recipe

Does anyone have a good one?  How about noodle-less spaghetti?

When I make lasagna - I made it with either zucchini and yellow squash or cabbage leaves - layer the same way you would with normal lasagna. As for spaghetti - if I sub, I usually use spaghetti squash - but normally I just use angel hair - as I'm able to tolerate 1/4 cup of it without any problems. Any other noodle is too heavy and makes me sick.

I got this recipe from Eggface's site. I havent tried it  yet but it sounds good.

Shelly's Grilled Veggie Lasagna (the vegetarian or lazytarian version)

6-8 small Zucchini (or Summer Squash), sliced lengthwise and grilled
1 cup Marinara Sauce (I used jarred Rao's)
1/2 cup Ricotta Cheese
1/2 cup Whipped Cream Cheese
1 Egg, beaten
1 teaspoon Parsley, Chopped
3 leaves Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Pizza Seasoning (a garlic & red pepper blend)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Parmesan Cheese, grated
2 Slices (about 1/8 lb.) Mozzarella, sliced
Olive Oil (for grilling)

Slice the zucchini (or squash) lengthwise, brush with olive oil and grill on the BBQ. Set aside.

Mix ricotta, cream cheese, egg, and seasonings together. Set aside.

Spoon 1/2 of the sauce into a Pyrex dish. Layer 1/2 or the zucchini. Spoon 1/2 Ricotta mixture on top. Sprinkle 1/2 Parmesan. Repeat. Top with more Parmesan and 2 slices of Mozzarella. Bake for 30 minutes at 350 degrees.

Thank you so much.  that recipe sounds AWESOME!!  I will be making it next weekend.

I did this last night but with eggplant instead of noodles.
I sliced the eggplant and then sauted it lightly for about 5 minutes to sften it up.
I then layerd it with cheese (Lf cottage, mozz and parm mixed with an egg), chunky marinara, and meatballs on hubbies half. I could have done a chicken or gr meat layer instead of the meatballs but I threw them in last minute to one layer, hadnt planned to add meat.
Cover with sauce and some mozz, wrap with foil and bake until heated through and bubbly.
It was soooooooo good.
Ive done with Zuchini before but i think I sliced it too thin. It didnt really hold up for me.

Wendie,

Thanks for this idea, I just made it and it was just too good!  I will surely make this again.

Jim

If you like cooked cabbage, then you could use the cabbage leaves as your noodles. I make this quite often. My friends at work love it.

Spaghetti Squash Lasagna

1 Medium spaghetti squash (2.5 lbs)

1 lb of ground sweet Italian sausage (turkey or pork)

1 1/2 cups of sliced fresh mushrooms

1 medium red pepper, chopped

1/2 of a medium onion, finely chopped (about 1/3 cup)

4 cloves of garlic, minced

1 tsp dried Italian seasoning

1 large jar of favorite prepared spaghetti sauce

1 package of shredded mozzarella

1/4 cup of shredded or grated fresh parmesan cheese

Pierce the whole spaghetti squash with a knife in the several places, place it on a baking sheet and bake at 375 degrees for about 1 hour and 15 minutes.  Allow the squash to cool, then cut in half and scoop out the seeds and discard, then using a fork, pull the spaghetti-like flesh from the walls of the squash and set aside in a bowl (I do this entire step the night before and store the cooked squash in the fridge).

Preheat the oven to 350 degrees.  In a large skillet, sauté the sausage, mushrooms, pepper, onion and garlic over medium-high heat until the sausage is no longer pink--ensuring your break up the sausage throughout.  Drain off any fat.

 Coat your lasagna pan with some sort of non-stick spray or lightly rub it with olive oil.  Spread half of the squash in the dish, add half of the sausage mixture, sprinkle with 1/2 tsp of the Italian seasoning. Top with half of your jar of sauce and half of the bag of mozzarella cheese.  Repeat with a second layer like this, except add the parmesan with the mozzarella on top.  Bake for 30 minutes.  Let stand 10 minutes before serving.

That's a clever way to eat spaghetti squash!  I love that stringy veg! 
I just had the squash tonight for dinner and dessert.  
I've made the grilled zucchini lasagna before.  That is the best!

1 large eggplant
1 package shredded light mozzarella
1 15oz light ricotta, (or bigger if you like lots)
1 egg
1 lb mild or hot Italian sausage (Either Pork or Turkey change or omit to your liking and I think the pork tastes much better)
1 package shredded or grated parmesan 
2 bottles favorite Jar sauce Parsley

Brown sausage and combined it with the sauce and let flavors mix while you prepare everything else, but drain fat first. Wash and dry eggplant, slice lengthwise into thin oblong strips (I cut in half then do half oblong strips), set aside.
Combine ricotta cheese, egg, and approx 1/2 of parmesan and dash of parsley in bowl.
Place layer of sauce (w/ no meat) on the bottom then layer in eggplant, meat/sauce, layer of ricotta mixture, sprinkle with mozzarella, repeat for one or two additional layers
Sprinkle remaining mozzarella and parmesan on top
Bake 350 degrees until warm in center, approx 35 - 40 minutes (depends on your oven and how thin you slice the eggplant) (you can cover with foil for half the time w/ some toothepicks standing up so the cheese doesn't stick to the foil that way they eggplant gets very tender)