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.