A while back, Jennifer Hudson was a special guest on Dr. Oz. Along with sharing her workout, the singer/actress/Weight Watchers Brand Ambassador shared what she eats. Hudson said “Healthy food is just as good as any other kind of food.” While sharing everything from breakfast, lunch, dinner, and snacks she introduced a healthy take on lasagna by leaving out the noodles. Here is the recipe for those who are looking for a Weight Watcher Alternative to one of our favorite comfort foods.

Jennifer Hudson’s No-noodle Vegetable Lasagna

PointsPlus® value: 5 per serving | Serving size: 1

INGREDIENTS
5 spray(s) cooking spray, divided
1 medium eggplant, trimmed, sliced lengthwise
in 1/4-in thick slices 2 large uncooked
zucchini, trimmed, sliced
lengthwise in 1/4-inch thick slices
1 large egg, beaten
3/4 pound part-skim ricotta cheese
4 cup basil, fresh, cut into thin strips
1/2 cup grated Parmesan cheese, divided
4 cups marinara sauce, divided
1/2 pound shredded part-skim mozzarella cheese, divided
= Power Food

INSTRUCTIONS
To roast vegetables, preheat oven to 400 F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese;
set aside.

When vegetables are done, reduce oven temperature to 350°F.

To assemble lasagna, coat bottom and sides of a 14” X 8” baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1 3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.

Bake until bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces.

Yields 1 piece per serving.
NOTES: Use a mandoline to slice the vegetables,
if possible. If you do not have a mandoline and
cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 7 1/4-inch rounds instead.