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Noodle-Free Lasagna


Makes 8 servings


1 medium eggplant
2 medium zucchini
2 medium summer squash
1-1/4 pounds lean sweet Italian turkey sausage, casings removed
2 medium bell peppers (any color), diced
2 cups mushrooms, thinly sliced
1 can (14-1/2 ounces) diced tomatoes with juices
1 cup tomato sauce
1/2 cup coarsely chopped basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese


  1. Peel off and discard thin slice from 2 sides of eggplant. Cut eggplant, zucchini and summer squash into very thin (1/8- to 1/4-inch) horizontal slices; set aside.
  2. Heat large nonstick skillet over medium-high heat. Add turkey sausage; cook 8 to 10 minutes or until sausage is cooked through, stirring occasionally to break up sausage. Remove sausage and drain excess fat from skillet. Add bell peppers and mushrooms to skillet; cook and stir 3 to 4 minutes or until vegetables are tender. Return sausage to skillet. Add tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir over medium-high heat 1 to 2 minutes or until mixture is heated through; set aside.
  3. Preheat oven to 375°F. Layer 1/3 of eggplant, zucchini, and summer squash in 13X9-inch nonstick baking pan. Spread half of ricotta cheese over vegetables. Top with 1/3 of tomato sauce mixture. Sprinkle 1/2 of mozzarella cheese over top. Repeat layers once more, ending with final layer of vegetables and tomato sauce mixture. Sprinkle with Parmesan cheese; cover pan with foil. Bake 45 minutes. Remove foil; bake, uncovered, 10 to 15 minutes or until vegetables are tender. Cool 10 minutes before cutting.


To reduce any excess water from eggplant and squash, place sliced vegetables in a colander. Lay a paper towel or clean kitchen towel over the vegetables and weight them down with a bowl or a couple of cans of vegetables. Let vegetables drain for a hour or two before preparing recipe. Or, roast the sliced vegetables for 10 minutes in a 350(or)F oven before preparing recipe.

Nutritional Information

Serving Size: 1-1/2 cups
Sodium 1,081 mg
Protein 24 g
Fiber 5 g
Carbohydrate 16 g
Cholesterol 88 mg
Saturated Fat 15 g
Total Fat 34 g
Calories from Fat 65 %
Calories 443

Dietary Exchange

Meat 3
Vegetable 3
Fat 4.5

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