Veggie-ful Lasagne

posted in: Bake, First Foods 2

Veggie-ful Lasagne |

I was wary of this veggie-ful lasagne recipe the first time I made it, because it doesn’t include any ricotta, which I always considered a quintessential ingredient of lasagne. But, since I’m open to trying new things, I gave it a shot. It’s completely full of vegetables, which almost makes you forget there’s no ricotta (almost). L. Smith even likes this non-traditional veggie-ful lasagne version! This recipe is somewhat involved and does take a lot of time to prepare, but you can make a double-batch and freeze one pan for later. I would recommend covering the pan with plastic wrap and 2 layers of foil, and using it within a month, if you freeze it.

[jump right to the recipe]

I start by preparing the veggies. Use your favorites, but I’ve used mushrooms, eggplant, zucchini, fennel, onions, and spinach/swiss chard in the past with good results. Most of the veggies I roast with a bit of olive oil (eggplant, zucchini, fennel), but I like to sauté the mushrooms and spinach.

Veggie-ful Lasagne |

Veggie-ful Lasagne


I was wary of this veggie-ful lasagne the first time I made it because it doesn’t include any ricotta, which is a quintessential ingredient of lasagne. But, since I’m open to trying new things, I gave it a shot.

Prep Time: 60 minutes

Cook Time: 35 minutes

Total Time: 1 hour 35 minutes

Yield: Serves 8



  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 28 oz can of crushed tomatoes
  • 2 tablespoons fresh basil leaves, chopped
  • 1½ cups water
  • Salt and pepper


  • 12 no-boil lasagne noodles
  • 2 medium or 3 small zucchini
  • 1 large eggplant
  • 2 medium onions
  • 1 pound spinach or swiss chard
  • 1 pound mushrooms
  • 1 pound fresh mozzarella, shredded
  • ⅔ cup fresh grated parmesan cheese


  1. Preheat the oven to 425* F.
  2. Slice the eggplant and zucchini horizontally into long strips.
  3. Cut the onions into thin slices.
  4. Brush the veggies with olive oil and sprinkle with salt and pepper.
  5. Place on 2 large roasting sheets and roast for 20 minutes, 10 minutes per side.
  6. Slice the mushrooms and sauté in a large skillet over medium heat for 8-10 minutes.
  7. Rinse and de-stem the spinach/swiss chard. Roughly chop and sauté for 5 minutes, until wilted.
  8. Place all the veggies in a large bowl and set aside.
  9. To make the sauce: heat the oil in the same skillet you used for the mushrooms & spinach/swiss chard.
  10. Add the minced garlic and cook until fragrant, 1-2 minutes.
  11. Stir in the tomatoes and simmer until thickened.
  12. Stir in the basil and salt and pepper to taste. Remove from heat.
  13. Add in 1½ cups water and stir to combine.
  14. Grease a large lasagne pan.
  15. Spread ~1/2 cup of sauce in the bottom of the pan.
  16. Lay down 3 no-boil noodles in the bottom of the pan.
  17. Layer your choice of veggies on top of the noodles.
  18. Pour ½ cup of sauce over the veggies.
  19. Top with ½ cup of mozzarella cheese and a sprinkle of Parmesan.
  20. Repeat the layers 2 more times: 3 noodles, veggies, sauce, cheese.
  21. For the top layer, lay down the last 3 noodles, and cover with mozzarella and the remaining Parmesan.
  22. Cover the pan with greased sheet of aluminum foil.
  23. Lower heat to 375* F and bake for 25 min, then remove the aluminum foil and bake for an additional 10-15 minutes.
  24. Let rest for 5 minutes before cutting and serving.

Slightly modified from: Cook’s Illustrated

2 Responses

  1. Cathy@LemonTreeDwelling
    | Reply

    I love all the veggies in this recipe! Thanks so much for sharing at Saturday Night Fever!! Pinning 🙂

  2. Pamela @ Brooklyn Farm Girl
    | Reply

    Thanks for posting this on Saturday Night Fever Link Party! Hope to see you again Saturday!

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