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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

Ingredients

  • 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

Instructions

  • 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.