A delicious vegetable lasagna without noodles! Yes, it’s all veggies, cheeses and marinara sauce for a tasty gluten free, vegetarian dinner. (You won’t miss the noodles!)
I’ve been wanting to try this for a long time. I love zucchini and eggplant by my husband does not. So one night when he wasn’t going to be home for dinner I made this vegetable lasagna without noodles for myself and I loved it. I knew I would. What’s not to love? It’s full of a variety of cheeses and creamy ricotta and some of my favorite veggies. I also liked it because it was gluten free and vegetarian which is a nice change sometimes. Unfortunately neither my hubby nor my son will eat this but maybe that’s a good thing as that means more for me. I frozen a few pieces for a quick and tasty lunch!
I pretty much followed the same method as my mom’s unforgettable lasagna. For a traditional lasagna I really think it’s the best I ever had so check it out. However I skipped the meat sauce and used Trader Joe’s Tuscano Marinara sauce from a can. I really like the taste of it and I use it a lot in my cooking. It’s very convenient to have on hand. (Just a little tip for ya.)
The hardest thing about this dish is getting the veggies soft. I precooked the peppers by dropping them in a pot of boiling water and cooking for about 6 minutes. Then I peeled off the skins and flattened them. The key for the eggplant and zucchini is to slice them very thin. I use this mandoline that I bought at a tupperware party but I also have one I bought at Aldi for $5 and it works great too! If you have good knife skills just make sure you slice them lengthwise very thin.
Vegetable Lasagna Without Noodles
The ricotta mixture is simply ricotta, egg yolks and parsley. The layers are veggies -> ricotta -> marinara -> cheese then repeat. I did a layer each of peppers, zucchini and eggplant. I hope you give this try and that your family is more tolerant of eggplant and zucchini. 😉 And if they aren’t that just means more for you because I’m sure you will love it!
Vegetable Lasagna without Noodles
Ingredients
- 2 red peppers cut in half length-wise
- ½ eggplant sliced thin
- 2 zucchinis sliced thin
- 1 15 oz container of whole milk ricotta
- 4 egg yolks
- ¼ cup parsley finely chopped
- 28 oz marinar sauce I use Trader Joes
- 1 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
Instructions
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Preheat oven to 400 degrees F.
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Spray a baking pan with cooking spray.
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Place a large pot filled with water on the stove and bring to a boil.
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Add in the peppers and boil for 6 minutes.
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Take out of the water, cool and then peel off the skins. Set aside.
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Mix the ricotta, egg yolks and parley and set aside.
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Place a layer of eggplant slices on the bottom.
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Top with â…“ of the ricotta mixture.
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Add â…“ of the tomato sauce on top of the ricotta.
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Sprinkle â…“ cup of the Parmesan cheese and â…“ cup of the mozzarella.
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Continue with a layer of zucchini, ricotta, sauce and cheese.
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Then make the last layer the peppers, ricotta, sauce and cheese.
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Cover with foil and bake for 30 minutes then take off the foil and cool for another 15 minutes or until browned on top.
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Test the vegetables with a fork to make sure tender. Cooking time will depend upon the thickness of the vegetables.
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Let stand 15 minutes before serving.
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More Eggplant And Zucchini Dishes!
Hilary Stall
I haven’t made this dish yet. Do the uncooked veggies make the casserole watery? I plan to make it soon and I was just wondering if that could be a problem.
Denise
Hi Hilary, yes it does have water in the bottom of the casserole. You could easily drain it off. It won’t effect the rest of the dish but rather pool at the bottom. You could also try precooking the vegetables if you want. That might help. I’ll have to try that next time I make it. Hope you like it!
Karen
My new fav recipe for lasagna!! Thank you
Denise
Hi Karen,
So glad you liked it! I have a similar recipe and it’s for individual zucchini lasagna in the microwave if you are interested.
Marisa F. Stewart
This lasagna sounds simply delicious. Hubby and I don’t indulge in lasagna often because of the calories — now we can have our lasagna and eat it too. 😂Your tips and tricks really sound like we’ll have a perfect dish that we can serve the whole family and not have them know we cheated a bit. Can’t wait to make it.
Arlene Mobley
I love vegetable lasagna but have never made it with eggplant. You’ve convinced me to try it! Looks delish!
Lois Christensen
Oh wow! This looks really good. I’m always looking for recipes that are carb-free. Thanks!
Jolina
We’re always looking for no-meat options. This is perfect! I bet we won’t miss the noodles for sure 🙂 And thanks for the tip about the Tuscano marinara sauce. Yet another thing to hoard from Trader Joe’s eh??
Veena Azmanov
A delicious and yummy Dinner option. Love the cheesy and veggie combination.
Gloria | Homemade & Yummy
Loving the sound of this delicious lasagna. I will be giving this a try…you can NEVER have too many zucchini recipes. Looks like a fun family dinner.