Noodle-Free Lasagna

I got rid of the noddles in this Noodle-Free Lasagna Recipe, and used grilled zucchini and Portabella mushrooms instead, and it was a HUGE hit! The lasagna tasted amazing and the noodles weren’t missed a bit. The key was to still use good mozzarella cheese (not fat free) and use real ground beef instead of ground turkey. This helps to keep all of the amazing flavors of a traditional lasagna that we all love. But using the grilled vegetables instead of noodles helped to cut down on a lot of the calories and carbohydrates while adding additional fiber and protein. It’s important to note that salting and grilling the zucchini and mushrooms is a must-do…this helps to eliminate much of the water from the vegetables (and also adds a wonderful flavor!). If you don’t salt and grill the veggies beforehand, the lasagna will be very, very watery. So don’t skip that step! This Noodle Free Lasagna was seriously SO good, my husband even stated that we should never use noodles again when making lasagna. Each nicely sized serving is just 6 Points, making it a fantastic idea for a Weight Watchers lasagna recipe that won’t use up a lot of your daily Points. Enjoy!

Noodle-Free Lasagna Recipe

What an amazing low calorie lasagna recipe! This Noodle-Free Lasagna uses grilled zucchini and portabella mushrooms instead of carb-heavy noodles, making this divine dish just 6 Points per serving.


  • 4 medium zucchini, ends removed, sliced lengthwise
  • 2 large portabella mushrooms, sliced into strips
  • 8oz extra lean ground-beef (94% lean)
  • 1/2 yellow onion, finely chopped
  • 1 28oz can diced tomatoes
  • 5 cloves garlic, minced
  • 1 15oz container fat-free ricotta cheese
  • 1/4 cup liquid egg substitute (like Egg Beaters Original)
  • 1/2 cup reduced-fat Parmesan-style grated topping
  • 2 tbsp chopped fresh basil
  • 1 tbsp dried oregano
  • 1 cup shredded part-skim mozzarella cheese
  • Salt and pepper to taste


  1. Heat grill or broiler, sprinkle zucchini and mushrooms with salt, and then grill until cooked…about 2 minutes per side. Set aside on paper towels to help drain excess moisture.
  2. Preheat oven to 350.
  3. Spray a large, nonstick skillet with non-fat cooking spray and set on medium high heat. Saute 3 cloves garlic and onions until tender, about 3-5 minutes.
  4. Add in ground beef and cook until beef is browned, about 10 minutes.
  5. Add in diced tomatoes, oregano, basil, and additional salt and pepper. Stir well, and cook until thick, and heated through.
  6. In a medium sized bowl, combine ricotta, grated parmesan, remaining garlic, liquid egg substitute, and some additional salt and pepper.
  7. Using a 9” x 13” baking dish, spoon some tomato and beef sauce onto bottom of dish.
  8. Layer with zucchini and mushroom slices to cover. Cover with a layer of ricotta mixture.
  9. Continue layering until veggies, sauce and ricotta mixture are used up. Then top with shredded mozzarella cheese.
  10. Cover with aluminum foil, poke a few holes in foil to allow steam escape, and bake in oven for about 45 minutes.
  11. Remove foil and put back in oven for another 15 minutes.
  12. Remove from oven and let stand to cool for 10 minutes before serving.
  13. Cut into 6 equally sized portions and enjoy!

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Italian

Entire recipe makes 6 servings
Serving size is 1/6 of lasagna
Each serving = 6 Points

PER SERVING: 270 calories; 7g fat; 19g carbohydrates; 30g protein; 3g fiber


  1. This is in the oven!

    My changes:
    I didn’t want that veggie/zucchini flavor so I only used strips of portabella mushrooms.
    Did 1/2 the diced recommended, a little can of sauce, and a tbsp of paste for the tomato sauce.
    Skipped the grated cheese and just did ricotta + an egg. On top of that layer, I put slices of ultra-thin full fat Swiss.

    It smells DELICIOUS! Thanks for the noodle-free recipe! I have been looking for a good one for a while :)

  2. It was good next time I will just use jarred lowfat spaghetti sauce so it will be quicker and more flavor, but it was good!

  3. Bubbasracecar Reply

    Kids even said it was better than normal lasagna. It was all gone in a flash, a real keeper & I usually hate zucchini but it worked here. thanks!

  4. Made this last night for dinner, and my hard to please hubs was surprised by how much he enjoyed it! 1/6 of the ‘lasagna’ was a very substantial serving too!

  5. I am trying this right now. Bake in the oven for 45 minutes…ok….but on how many degrees??? HELP!!!

  6. Connie DeLeon Reply

    I really enjoyed this, it had all of the flavors of lasagna without all of the calories of course! Unfortunately for me I have a very picky family so they would not even try it. I am going to freeze the remaing 5 servings and have some homemade low point lunches.

  7. I made this tonight and it was amazing!!! Tastes just like lasagne :)  Even my meat loving fiance loved it!  Thanks for another great recipe! I have to say I followed your directions completely and could not agree more about draining the veggies on paper towels, mine was still a bit wet at the end and I had let them drain for quite some time… did not affect the flavor though.

  8. SisterShimmy Reply

    Sounds fantastic! I’m guessing this would probably freeze pretty well, yes? I froze leftovers of your butternut squash mac and cheese recipe a little while back, and have really been enjoying being able to just grab a serving out of the freezer and reheat for a quick dinner.

    • I haven’t tried freezing it yet, as there are never any leftovers of it! Lol! But I agree that having individual servings ready would be ideal.

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