So this is me admittedly putting the cart before the horse a little bit.

I think I am the only healthy eating blog that does not feature a no-noodle lasagna recipe. Mexican lasagna? Yes. No-noodle (which subs zucchini generally for noodles), no. And it was precisely because it was in so many other places that I did not put it here.

But a Foodie said something to me the other day that made me think. She said, “I only really check your blog for recipes, so if I can’t find it there I figure it’s not worth finding.” Firstly, what a SWEET thing to say! Secondly, she reminded me I have a responsibility not to hold back any yumminess from the Foodie Nation. My apologies!

I just so happen to be making no-noodle lasagna for my lunches this week, so stay tuned for my version of it complete with pics of the biggest damn zucchini I ever did see.

But for now, please accept Amanda’s recipe remix. I love remixes! It shows how you can play with your food and get something fun and tasty.

Amanda’s Faux-Lasagna Meatball Bake


1/2 lb. ground beef
1/4 cup TVP (if you’re going “Wuzzat?” click here.)
1/4 water
1/2 jar spaghetti sauce ( reserve 3/4 cup)
3 zucchini sliced length wise and grilled
3 yellow squash sliced length wise and grilled
8 oz. light goat cheese (softened)
2 tsp pesto
1 pkg Trader Joe Turkey Meatballs (unless you can find some with less than 4g of fat)
1/2 cup shredded mozzarella
1/2 cup shredded Romano cheese

Preheat oven to 350.  

In a small bowl mix TVP and water and set aside. 

Brown ground beef mix in TVP and spaghetti sauce.  I always add extra seasoning and garlic to my sauce to give it more flavor.  Spray a 9 x 13 baking dish with olive oil spray.  

Spread meat, TVP sauce mixture in the bottom.  In a separate bowl, mix together goat cheese and pesto.  Drop by the spoonful on top of sauce mixture.  

Layer the grilled squash and zucchini on top of the goat cheese.  Evenly space the meatballs across the top and spoon the reserved 3/4 cup spaghetti sauce over them.  

Sprinkle mozzarella and Romano cheeses on top and bake 30-45 minutes until hot and bubbly.

For the zucchini and squash, I had grilled it off a couple of days ahead and had it  with grilled chicken.  Slice in 1/4 inch slices length-wise, then coat with olive oil and no salt seasoning blend.

I served it with Nik’s WLS-friendly Mozzarella Sticks, salad, and steamed green beans.  I’m only 4 months 3 weeks out so of course I didn’t eat it all, but even my non-WLS hubby said it was good.