Posts Tagged ‘Lasagna’

Eggplant and Artichoke Lasagna (Noodle-Free)

Well, this is my last few days of summer before student teaching begins. The last of life as I know it.

Hmmm that sounds kinda depressing… but actually I’m really excited to be moving forward in my career goals. Plus, I get to teach science and history all day, which I am totally pumped for!

Unfortunately, this may cut into my ability to make recipes and post as frequently. So please bear with me for the next few months. I promise to post as regularly as possible.

As tradition, I like to make a fancy meal before returning back to school. This time, it’s an eggplant lasagna with some artichokes stuffed inside 🙂

Eggplant and Artichoke Lasagna (Noodle-Free)

Eggplant and Artichoke Lasagna (Noodle-Free)


1 medium-sized eggplant

1 (15oz) container of whole milk ricotta cheese

1 (14oz) can of artichokes, drained and chopped

1 egg

1/2 tsp garlic powder

1/2 tsp salt


1 jar marinara/tomato sauce (or homemade)

1 and 3/4 cup mozzarella cheese

1/2 tbsp dried basil


Cut the eggplant into thin rounds. Place all slices on baking trays and sprinkle with salt. Let sit for 15 minutes to make eggplant “sweat.”

Meanwhile, preheat the oven to 375 degrees. In a large bowl, whisk the ricotta cheese, artichokes, egg, garlic powder, salt, and pepper together. In a 9×13 baking dish, pour and spread out a thin layer of marinara sauce.

When eggplant rounds have “sweated,” wipe of excess moisture with paper towels. Use half of the eggplant slices to make the first layer (overlapping is ok!).

Top with half of the ricotta mixture and spread. Top with 3/4 cup mozzarella. Next, add on another layer of marinara sauce, followed by eggplant slices and ricotta. To finish, sprinkle with the remaining 1 cup mozzarella cheese, salt and pepper, and dried basil. 

Tightly cover lasagna with aluminum foil and place in the oven for 40 minutes. Afterward, take off foil and continue to bake for 10 more minutes. Let set for at least 15 minutes before serving.


Spaghetti Squash Lasagna (Grain-Free)

As much as I absolutely love reading, I’ve never been a fast reader. In fact, I’m downright and embarrassingly slow when it comes to reading.

Miraculously, I’ve been able to survive college so far without this interfering with my grades (I just have no social life). But this semester, the pressure is on thanks to my upper-level history course.

Who in their right mind assigns a 300+ page book to be read and heavily noted within 6 days on top of “light reading” of another 72 pages???

I’ve done nothing for the past few days except reading.

Thankfully, my dad picked up some spaghetti squash to ease my sufferings.

I don’t really view spaghetti squash as the equivalent to traditional pasta. Rather, I see it as vegetable with its own distinct taste and texture. That being said, I see nothing wrong in pairing it with cheese, meat and sauce to create a meal similar to the traditional lasagna.

Its comforting, yummy layers momentarily makes me forget the “light reading” I now need to attend to…

Spaghetti Squash Lasagna (Grain-Free)

Spaghetti Squash Lasagna (Grain-Free)


1 large spaghetti squash

12 oz precooked italian sausage, cut into small pieces

1 (15oz) container of whole-milk ricotta cheese

1 egg

2 and 1/4 cups mozzarella cheese, shredded

Marinara Sauce:

1 (28oz) can of crushed roasted tomatoes and juice

1/2 cup tomato paste (about 1 can)

2 garlic cloves, minced

2 tbsp olive oil

1/2 tbsp garlic powder

1/2 tbsp dried oregano

1 tsp basil

1 tsp onion powder

1 tsp salt

1/2 tsp thyme

1/2 tsp rosemary

1/2 tsp fennel seeds

1/4 tsp crushed red pepper flakes


Preheat the oven to 400 degrees and line a baking pan with aluminum foil. Cut squash in half, remove seeds, and place face down on pan. Bake in the oven for 50 minutes. Once squash is done, allow to cool and run a fork through the squash to make “spaghetti.” Place in the fridge to cool for a few hours (this prevents lasagna from becoming watery!)

Meanwhile, bring all marinara ingredients together in a pot. Bring to a boil and reduce to a simmer. Let cook for 30 minutes. Remove from heat and set aside to cool.

Combine ricotta cheese and egg in a bowl. Set aside.

Once cooled, pack a THIN layer of spaghetti squash to the bottom of a 9×13 baking dish. Press a paper towel over top to remove excess water.Top squash with half of the ricotta and spread. Top with 3/4 cup mozzarella. Top with half of cut-up sausage. Top with half of marinara sauce. Repeat all layers. Once you get to the sauce again, top with the remaining 3/4 cup of mozzarella.

Cover lasagna with aluminum foil and bake at 400 degrees for 30 minutes. Remove foil and bake for another 5 minutes (or until cheese on top is melted). Let cool for 20 minutes before eating for lasagna to set.

Zucchini Lasagna (Noodle-Free)

I used to have lasagna once a year. Christmas Eve at my mom-mom’s house. To be honest, I wasn’t a big fan of it at the time. Or rather, I wanted to play with my cousins and open presents instead of eating. Food in general just had no appeal to me.

I don’t understand the mindset of my younger self. 

Anyway, my grocery store is getting in more zucchini and I wanted to try to establish a good relationship with lasagna by making… zucchini lasagna!

Now I can finally feel that I can relate to Garfield 😉

Zucchini Lasagna (Noodle-Free)

Zucchini Lasagna (Noodle-Free)


3 medium-large zucchinis



1 – 1.5 lbs ground meat

1 onion, chopped

3 garlic cloves, minced

1 tbsp dried basil

1 tbsp dried oregano

2 tsp parsley

1 tsp thyme

pepper and salt

1/2 tsp crushed red pepper flakes

1 (28oz) can fire roasted crushed tomatoes


1 (15oz) container of whole milk ricotta cheese

1/4 cup grated parmesan cheese

1 egg


2 and 1/4 cups mozzarella cheese, shredded


Make zucchini into noodles by either using a peeler, or carefully cutting zucchini with a knife. Lay slices on paper towels and sprinkle with salt. Let sit to make zucchini “sweat.”

Brown meat in a deep skillet and then add onion, garlic, basil, oregano, parsley, thyme, crushed red pepper, salt and pepper. Cook for 5 minutes. Add in tomatoes and bring to a boil. Once boiling, turn down to a simmer and let cook for 30 minutes (you want a thick sauce).

In a bowl, combine ricotta, parmesan, and egg. Set aside.

Preheat the oven to 375 and grease a 9×13 baking dish. Remove “sweat” from zucchinis with a paper towel and use half the zucchini slices to make the first layer. Top with half of the ricotta and spread. Top with 3/4 cup mozzarella. Top again with half of the meat sauce. Repeat all layers. Once you get to the last meat sauce layer, top with the remaining 3/4 cup mozzarella. Cover baking dish with aluminum foil and bake for 40 minutes. Let cool for 20 minutes before eating.

Zucchini Lasagna (Noodle-Free)