Layers and layers and layers of yumminess is what this no-noodle vegetarian lasagna is made of. If you want to stay loyal to lasagna and refer to this as a life-altering vegetable casserole instead that’s fine – go ahead. Call it what you like. I’m not going to lie though – I enjoyed this more than a noodle-based lasagna. I feel like my relationship with vegetables has hit a brand new high; we’ve never been better! Perfect timing, since it’s almost market season.
This recipe is super flexible; add or substitute any vegetables you’d like. I went with zucchini, artichokes, eggplant, roasted red peppers, caramelized shallots and asparagus – all baked in a bath of my very own tomato sauce (you can use any of your favourites, though). Oh, and cheese! Mozzarella and ricotta – can’t forget the cheese. Sure, we’re making healthier choices and eating vegetables, but we’re not being silly and omitting la fromage. I would never.
Ah, but you’re probably asking yourself this: Why the heck would you make a lasagna without noodles?
And to that, my response is this: Why the heck not?
As someone who grew up turning her nose at most vegetables, I get it. I get that anything turned veggie may raise concern and deter people from wanting anything to do with it – especially meat and pasta lovers. This dish, however, is a winner – therefore your meat-y noodle-y argument is invalid. Thinly sliced zucchini and eggplant make for great support layers; artichokes and roasted red peppers add a wonderful tangy flavour.
No Noodle Vegetarian Lasagna
- 3-4 cups of tomato sauce
- 1 cup of ricotta cheese
- 2 cups of mozzarella grated
- 2 medium zucchinis thinly sliced (best with mandolin)
- 1 medium eggplant thinly sliced (best with mandolin)
- 1 cup of artichoke hearts chopped
- 1 cup of roasted red peppers sliced
- 4 shallots sliced
- 13 asparagus spears snapped at the woody end
- MATERIAL NEEDED:
- Baking dish - mine was 12.75" Width x 8" Depth x 3" Height - but dish size can be flexible
- Tin foil or dish cover
- Preheat oven to 375 degrees F.
- Evenly spread 1 cup of tomato sauce on the bottom layer of the baking dish.
- Layer the following: (You can layer in any order - this is just how I layered mine)
- Artichoke hearts
- Shredded mozzarella
- cup of sauce
- cup of ricotta cheese
- Roasted red peppers
- Caramelized shallots
- cup of sauce
- cup of mozzarella cheese
- Asparagus spears
- Cover and place in the oven. Bake for 30 minutes. Uncover, and set under the broiler (on high) for 2 minutes or until cheese bubbles and develops a golden colour.