Sauceless Vegetable Lasagne

    Sauceless Vegetable Lasagne


    175 people made this

    A little unusual for a lasagne because it has no tomato sauce, this is a great way to use up garden vegetables.

    Serves: 6 

    • 1 medium zucchini, halved lengthwise and sliced
    • 1/3 cup chopped red onion
    • 120g grated mozzarella cheese, divided
    • 1/2 cup crumbled feta cheese
    • 2 portobello mushrooms, sliced
    • 4 cups fresh baby spinach
    • 1/4 cup chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 3 cloves garlic, minced
    • 3 tablespoons olive oil
    • 1/4 cup balsamic vinegar
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 200g no-cook lasagne sheets
    • 9 roma tomatoes, thinly sliced

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat the oven to 180 degrees C. Lightly coat a 20cm square baking dish with cooking spray.
    2. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
    3. Place a layer of lasagne into the bottom of the prepared pan. Make a layer of tomato slices over the lasagne. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of lasagne. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagne, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
    4. Bake for 35 to 45 minutes in the preheated oven, until lasagne and vegetables are tender. Let stand for a few minutes to set, then slice and serve.

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