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