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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!)

Vegetable Lasagna without Noodles

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!)
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Denise Wright (MyLifeCookbook.com)

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

  1. Preheat oven to 400 degrees F.
  2. Spray a baking pan with cooking spray.
  3. Place a large pot filled with water on the stove and bring to a boil.
  4. Add in the peppers and boil for 6 minutes.
  5. Take out of the water, cool and then peel off the skins. Set aside.
  6. Mix the ricotta, egg yolks and parley and set aside.
  7. Place a layer of eggplant slices on the bottom.
  8. Top with ⅓ of the ricotta mixture.
  9. Add ⅓ of the tomato sauce on top of the ricotta.
  10. Sprinkle ⅓ cup of the Parmesan cheese and ⅓ cup of the mozzarella.
  11. Continue with a layer of zucchini, ricotta, sauce and cheese.
  12. Then make the last layer the peppers, ricotta, sauce and cheese.
  13. Cover with foil and bake for 30 minutes then take off the foil and cool for another 15 minutes or until browned on top.
  14. Test the vegetables with a fork to make sure tender. Cooking time will depend upon the thickness of the vegetables.
  15. Let stand 15 minutes before serving.