A delicious no noodle spinach and meat lasagna to make for a simple dinner. Eggplant is used instead of the noodles and healthy spinach is added.
Last week, I was looking to make a low carb casserole that would provide a weeks worth of lunch and possibly a few dinners. I also wanted to use up a few late season eggplants from the garden and some ricotta cheese I picked up at the grocery store that week.
It has been a while since I made a lasagna without noodles and I knew that it would make enough to feed me for a while. Since I’ve been working extended hours at work, I haven’t had a lot of time for cooking.
This spinach and meat lasagna was a perfect dish to keep me full during those long days. All I had to do was reheat in a single serving for a yummy quick and easy meal.
I based this recipe on one from a Better Homes and Gardens cookbook that I’ve been making for years. The main changes I made was replacing the noodles with eggplant and adding in spinach.
How to make spinach lasagna with meat
The no pasta lasagna can be made with or without eggplant. However, using the vegetable slices in place of regular noodles helps hold the casserole together.
If you don’t like eggplant, zucchini is a great substitute to use. In either case, I find it best to salt the thin vegetable slices to help release water before cooking.
The vegetable slices are then roasted in the oven, or fried until soft and golden. If baking, it takes about 25 minutes, turning each slice halfway through. To fry, just cook each side until browned.
Next, the ground meat is cooked in a skillet with garlic and the excess liquid is drained (photo 1). Then canned tomatoes, tomato sauce, and tomato paste are added (photos 2 & 3).
While the meat is cooking, the cheese layer can be prepared by mixing eggs, spices, ricotta cheese, and parmesan cheese together (photos 4-6).
Assembling and baking the spinach and meat lasagna
The first layer is a little bit of sauce placed at the bottom of a 9×13-inch casserole pan. Then, the vegetable slice layer is added (photo 7) if using which is then topped with half the ricotta cheese, half the spinach, and half the meat sauce (photo 8). The layers are then repeated.
It takes about 30 minutes to bake the lasagna in a 400°F until browned. The pan is then removed from the oven and cooled slightly before slicing (photo 9).
Veggie lasagna with no noodles
I like the addition of more vegetables in this spinach and meat lasagna without noodles. It’s a yummy way to make get your daily intake of veggies in.
And, I’m always looking for ways to get everything in with one dish. It’s much easier than making a main dish and side. You can even leave out the meat layer if you want a meatless dinner.
Any cheese lover will appreciate this cheesy casserole dish. I’m a fan of ricotta cheese, but for those who prefer cottage cheese in lasagna, feel free to change it up.
Other low carb lasagna options
I have a few other great low carb lasagna recipes on the site. You can chow down on a pumpkin lasagna, a skillet lasagna, a spaghetti squash lasagna, or a super simple Instant Pot lasagna!
There’s even a crock pot lasagna recipe I found here. Do you have a favorite low carb lasagna recipe?
I hope you enjoy this low carb lasagna recipe as much as I did. It’s plenty to feed a large family.
If you aren’t feeding a large number of people, you can always half the recipe. Another option is to eat half and freeze the other half for later.
Spinach and Meat Lasagna without Noodles Recipe
Spinach and Meat Lasagna without Noodles
Ingredients
- 2 medium eggplants cooked (optional)
- 1 1/2 pounds ground sausage or ground beef
- 1 clove garlic minced
- 14.5 oz canned tomatoes cut up
- 8 oz canned tomato sauce
- 6 oz canned tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 tablespoons extra virgin olive oil
- 20 oz frozen chopped spinach cooked and drained
- 2 large eggs
- 2 1/2 cups ricotta
- 2 cups mozzarella grated
- 3/4 cup Parmesan grated
- Salt and freshly ground black pepper
Instructions
- If using the optional eggplant layer, they need to be roasted first in a 400 degree oven.
- Slice eggplants lengthwise about 3/4 inch thick.
- Brush both sides of slices with oil and season with salt and pepper.
- Roast until soft and golden, about 25 minutes, turning each slice halfway through cooking time.
- Cook sausage or beef in skillet with garlic until browned then drain off any grease.
- Add canned tomatoes, sauce, tomato paste and sauce.
- Mix until meat and sauce are well combined. In medium bowl, beat eggs then stir in ricotta and parmesan cheese.
- Grease a rectangular 9×13 baking dish with the olive oil, add a large dollop of meat sauce and spread it around on the bottom of the pan.
- Put a layer of eggplant (if using) in the pan; top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix , sprinkle on half the mozzarella.
- Repeat the layers.
- Bake in preheated 400 degree oven until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
About Lisa
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:
Emily Kemp says
Lasagna is a comfort food favourite of mine, can’t wait to try this one!
Maria McC says
Instead of pasta you can slice lengthwise and roll leeks out flat, blanch them and use as substitute lasagne sheets.
Lisa says
Great tip Maria!
Liam says
This does look pretty dam delicious! I will definatly be trying this out!
Ana says
I read recipes like some people read novels.
The ingredients, the size of the pan and the yield for this recipe are so ridiculous it makes me wonder if the person who wrote it ever really made it.
24 servings from 1 1/2 pounds of meat, yields 1 ounce of meat per serving; that’s pretty paltry. 24 servings from a 9×13 pan? That’s a serving that measures 2 inches by 2 inches, or about 2 bites. I don’t know how that would keep anyone full.
I love dishes like this and make things like this regularly. Recently, I used 3 eggplants in a 16 inch rectangular roasting pan and barely had enough for 2 layers, how 2 eggplants were able to make 3 layers in a pan only slightly smaller, is beyond me. I get about 12 servings from what I make. These are not huge servings, but bigger than 2×2.
Someone who follows this recipe to the letter and expects to get 24 servings will surely be disappointed. It will be more like 8-10.
Gary says
This is a wonderful recipe – and is now on our rotation. I think that feedback is important, but rather than judge someone or become critical and question whether they have “made the recipe or not”, why not give the benefit of the doubt and simply share your unbiased, fair and gracious reply – especially for a wonderful cook who has provided yet another great low carb recipe?
“If you don’t have something nice to say…” : )
Lisa says
Agree! Thanks for writing in.
Nancy says
Lisa, this looks fantastic but huge! Can it be frozen?
Lisa says
Yes. This is something that can be made ahead and frozen in single servings for quick meals later.
Pam says
This lasagna looks soo good! I love eggplant, this would be easy to throw together too.