Veggie Lasagana No Noodles Recipes

VEGETABLE LASAGNA WITHOUT NOODLES

Steps:

• Preheat oven to 400 degrees F.
• Spray a baking pan with cooking spray.
• Place a large pot filled with water on the stove and bring to a boil.
• Add in the peppers and boil for 6 minutes.
• Take out of the water, cool and then peel off the skins. Set aside.
• Mix the ricotta, egg yolks and parley and set aside.
• Place a layer of eggplant slices on the bottom.
• Top with 1/3 of the ricotta mixture.
• Add 1/3 of the tomato sauce on top of the ricotta.
• Sprinkle 1/3 cup of the Parmesan cheese and 1/3 cup of the mozzarella.
• Continue with a layer of zucchini, ricotta, sauce and cheese.
• Then make the last layer the peppers, ricotta, sauce and cheese.
• Cover with foil and bake for 30 minutes then take off the foil and cool for another 15 minutes or until browned on top.
• Test the vegetables with a fork to make sure tender. Cooking time will depend upon the thickness of the vegetables.
• Let stand 15 minutes before serving.

VEGGIE-RIFIC NOODLE-FREE LASAGNA

Steps:

• Preheat oven to 425 degrees F.
• Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
• Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
• In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
• In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
• Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
• Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
• Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
• Allow to cool slightly, cut into quarters, and enjoy!

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.

ALL VEGGIE LASAGNA

Steps:

• Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce., Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella., Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.

VEGGIE LASAGANA (NO NOODLES)

Steps:

• Using a mandolin, slice the zucchini lengthwise to resemble lasagna noodles, slice tomatoes and onion as well. Shredd the cheese.
• Preheat oven to 375 degrees farenheit, and spray a 9x13 pan with olive oil.
• Start by laying one layer of zucchini into pan followed by adding half the spinach, half of the tomatoes, and half of the onions. Spread half of the marinara over veggies, and sprinkle on the garlic powder. Layer in half of the mozzarella cheese and sprinkle on half of the parmesan. Repeat layers of veggies and top with marinara. Add remaining layer of zucchini and follow with remaining half of mozzarella and parmesan cheeses. Sprinkle oregano over the top.
• Cover with foil and bake in preheated oven for about 30 minutes. Remove foil, let bake additional 15 minutes to allow cheese to brown a bit.

TOFU LASAGNA -- NO NOODLES

Steps:

• Press tofu under heavy weight for approx.
• 1 hour to remove the liquid-- will make thinly slicing much easier.
• Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
• Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
• In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
• In a food processor, puree cottage cheese w/ egg substitute.
• Add sauted vegetables& process just to combine.
• Slice tofu thinly for use as"lasagna noodles".
• Start w/ a layer of sauce on the bottom of a 9x13 pan.
• Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
• You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.