January 30, 2016

No Noodles Veggie Lasagne

I had this dish at a friends house and was so pleasantly surprised how easy it was to re-create! This recipe can be used as a side or as a full meal, and can also be made with or without meat. I used fresh chicken sausage links from WholeFoods. I squeezed the meat out of the casing and browned it in a pan before I added it to my layers. It was delicious! I have also made it without meat and it was equally good.   I recommend buying organic dairy and meat products if possible, as these animal products are loaded with antibiotics and growth hormones. 


No- Guilt Veggie Lasagne

(naturally low carb and gluten free)


(for a smaller 9×9 pan)

  • 1-2 large jars of tomato sauce 
  • 1 bag shredded mozzarella cheese
  • 1 bag parmesan cheese
  • 1 container full fat cottage cheese
  • 2-3 zucchini squash or 2 eggplants, or a mixture of both
  • 1-2 pounds ground meat (optional)
  • foil


  1. Preheat oven to 375
  2. Slice your eggplant or zucchini lengthwise, as thin as possible. Set aside
  3. Start the layering process by putting some sauce in the bottom of the pan
  4. Next, add a single layer of sliced veggies
  5. Spoon on some cottage cheese and spread around a little, on the veggies. Don’t worry about spreading too well fully covering for any layer. It will all melt and come together in the oven. No need to perfection here! 
  6. Sprinkle on some cheese
  7. Pour some sauce on
  8. Add some browned sausage (optional)
  9. Continue this layering, ending whenever you run out of veggies and end with sauce
  10. Sprinkle cheese on top of last sauce layer, enough to cover the top
  11. Cover with foil and bake 30 mins. Take foil off and continue to bake for 15 mins
  12. Enjoy!


Leave A Comment