That's right Pasta is not necessary in Lasagna! We have eaten past one time in the last 4 months and while it was good I realized I really don't need it. That is something I would not have been able to say right before Thanksgiving when I started South Beach Diet.

I have grown very accustom to not having any pasta, but I do have some of the whole wheat variety at home in case of a craving.

This has made me get very creative with my cooking, which I am thankful for. I am so happy to be able to come up with good for your recipes that my entire family enjoys!


I wanted to share my recipe for Veggie Lasagna, This time I used a Tomato Base sauce but I have made it with a creamy Alfredo sauce as well and they are both yummy.

Again Ill give approximate measurements as I just kinda go along. Depending on the size of your pan you may be able to make two batches! I was able to and now I have one in my freezer,how's that for preparing in advance. Now all I need to so is pull it out defrost it and warm it up.

If you can remember the meat is left over from my Turkey Meatloaf the night before....way to cook for multiple meals at the same time, oh so is the pasta sauce!



Veggie Lasagna

1 Eggplant Pealed cut in half width wise, then sliced thinly length wise

1 Zucchini prepared the same way as the Eggplant

1 package fresh Mushrooms, If button just slice them

a hand full of baby carrots sliced

Ground Turkey ( you can also steam Cauliflower and mash it to use in place, I did this and it rocked)

Ricotta Cheese (lo fat preferred)

Mozzarella Cheese (part skim)

Pasta Sauce


I start with a thin layer of Ricotta on the bottom of my pans to anchor the first layer. Proceed to layer your ingredients, using a but of Ricotta after one full rotation of ingredients.

Once you have finished all your layers cover with a layer of Mozzarella cheese, then Sauce.

Bake 45-60 minutes in a 325 oven.


Check out all the yummy pics!




Are you hungry yet?