Sauceless Vegetable Lasagne

    1 hour 5 minutes

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

    179 people made this

    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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    Reviews in English (155)


    Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be afraid to use the vinegar--as long as you're using Balsamic, it won't have a "vinegary" taste!! I added an extra clove of garlic (because we LOVE garlic) and didn't use feta since I didn't have any (just added extra mozzarella). Be sure to let the lasagna rest for at least 25 minutes when you take it out of the oven or else you'll end up with a watery mess. Letting it rest allows the cheese to firm up enough to hold the lasagna together, and allows the veggies and pasta to absorb the juices.  -  07 Aug 2007  (Review from Allrecipes USA and Canada)


    This was so so good! I was really worried about having lots of extra liquid, but that didnt happen at all. I used about 2 cups of mozzarella cheese and 1 cup of feta. I seeded the tomatoes before I put them in which might be why I didnt have lots of excess liquid. Also, don't put the cheese on top of the lasagna right away, but wait until the last ten minutes. I let it bake for 35 min then added the top cheese layer and left it for 10 more min.  -  30 Jun 2007  (Review from Allrecipes USA and Canada)


    DO NOT USE NO COOK LAZAGNA  -  17 Aug 2007  (Review from Allrecipes USA and Canada)