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“From - this recipe has 4 points for 1/4 the recipe. I have NOT tried this yet, but it looks like a good substitute for those of us trying to watch out points! I imagine it is essential to dry out the veggies on the paper towels to avoid a runny lasagna...”

Ingredients Nutrition


  1. Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside.
  2. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
  3. Spritz a large pan evenly with nonstick spray, and bring to high heat.
  4. Once hot, lay as many zucchini and mushroom slices as you can fit flat in th e pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches.
  5. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
  6. Next, in a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
  7. Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan.
  8. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
  9. Next, sprinkle the soy crumbles evenly into the pan.
  10. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce.
  11. Then, evenly top the lasagna with the mozzarella and grated cheese.
  12. Finally, bake uncovered for 30 minutes (or until the cheese on top starts to brown).
  13. Let cool, cut into 4 pieces, and dig in!

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