Shrinking Stella

Pasta-less Lasagna

For the noodles

• 1 small eggplant
• 1 medium zucchini
• 1 medium yellow squash

Wash and trim ends off, slice into long noodle like shapes. It would work best if you used a mandolin, if you don’t have one just do your best to slice them thin and all the same thickness. Place on a baking sheet lined with a silpat pad and bake at 350 for 5 minutes, flip and bake for 5 more minutes.  Remove from baking sheet and let cool.

• 1 lb ground beef
• 1 teaspoon olive oil
• 1 small onion chopped
• 1 bell pepper chopped
• 3 cloves of garlic minced
• 1 can of your favorite pre made pasta sauce
• 1 lb low moisture mozzarella cheese – not grated ~ sliced into medallions

Heat the olive oil in a medium sauté pan; add the onion, ground beef, bell pepper and garlic. Sauté till the juices on the beef run clear. Drain and add the pasta sauce, heat till warm.

In a 9×9 baking dish start layering, first some sauce mixture, next vegetables then cheese. Repeat till the dish is full. Top with any remaining cheese.  Bake at 350 for 25 minutes. Let it rest for about 5 or 10 minutes before serving.