Veggie-ful Lasagne

I was wary of this 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. Its completely full of vegetables, which almost make you forget there's no ricotta (almost). L. Smith even likes this non-traditional lasagne!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.

Veggie-ful Lasagne By rlk
This non-traditional lasagne will still be a hit!
Prep Time: 60 mins Cook Time: 35 mins Total Time: 1 hour 35 mins Yield: Serves 8

Ingredients

Sauce:
  • 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
Lasagne:
  • 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

Instructions

  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

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