Food / Main Dishes / Vegetarian

No-Noodle Vegetarian Lasagna In Under An Hour!

no noodle veggie lasagna fullLayers 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

A delicious no-noodle vegetarian lasagna
Course Vegetarian
Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Author Killing Thyme


  • 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
  • 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)
  • Zucchini
  • Artichoke hearts
  • Shredded mozzarella
  • Eggplant
  • cup of sauce
  • cup of ricotta cheese
  • Roasted red peppers
  • Caramelized shallots
  • Zucchini
  • 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.









  • Jennifer Andrews
    April 17, 2015 at 9:50 pm

    I totally dig the idea of lasagna sans noodles! I’ve done zucchini pasta and spaghetti squash before but this is more of a crowd pleaser. The way you made it sounds so good, even my husband would enjoy it (he wouldn’t even notice that it’s lighter than the classic dish). Thanks for the idea :)

  • Meaghan
    April 17, 2015 at 5:13 pm

    I saw this lasagna on social media this week and it looked so good!!! I am definitely going to try this with recipe with my meat lasagna loving husband :)

  • Julia @ Swirls and Spice
    April 17, 2015 at 2:04 pm

    This lasagne sounds delicious! And love that it doesn’t take too long to put together!


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