No Pasta Vegetable Lasagna Recipes

NO PASTA VEGETABLE LASAGNA

Steps:

• Preheat oven to 425°.
• Slice the eggplants lengthwise into long, 1/4-inch strips.
• Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
• Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
• You may also grill the vegetable strips.
• Decrease oven temperature to 350°.
• With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
• Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
• Then place a single layer of vegetables on top.
• Evenly spread half the ricotta mixture on top of the vegetables.
• Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
• Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
• Cover with foil and bake for 1 hour.
• Remove the foil for the last 5-10 minutes.

NO-BAKE LASAGNA

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.

NO-NOODLE ZUCCHINI LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

VEGETABLE LASAGNA WITHOUT THE LASAGNA

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Sprinkle both sides of the peeled egg plant slices with 1/2 tsp salt and 1/4 tsp pepper.
• Place strips of egg plant and the chopped onions on a non stick baking sheet, in a single layer, and bake for 5 to 7 minutes; turn the strips over and bake a little longer until the eggplant is slightly soft. You should still be able to lift the slices but they should be soft. Stir up the onions; they should be translucent. If one is done before the other, take it out of the oven until both are cooked.
• Mix together the ricotta, egg white, green onion and remaining salt and pepper.
• Spread 1 1/2 cups of tomato sauce on the bottom of a 9x13" oven proof casserole.
• Place a layer of eggplant and onion, using about one third.
• Cover with half of the ricotta mixture.
• Add another layer of veggies (1/3).
• Cover with the rest of the ricotta.
• Add the rest of the veggies.
• Add the remaining tomato sauce on top.
• Sprinkle with the mozzarella and parmesan cheeses.
• Cover with foil and bake for 1 hour at 375 degrees Fahrenheit.
• Remove foil and bake another 5 to 10 minutes until the cheese is nicely browned.