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Sauceless Garden Lasagna

SUBMITTED BY: your mom PHOTO BY: PinkLily

"This is a tasty lasagna that I developed to help use up the abundance of tomatoes and zucchini from my garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture. Even my daughter and her picky friends ate it!"

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	1 Hr 5 Min
Original recipe yield 1 - 9x9 inch dish

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 medium zucchini, halved lengthwise and sliced
1/3 cup chopped red onion
1 cup shredded mozzarella cheese, divided
1/2 cup crumbled feta cheese
2 portobello mushrooms, sliced
4 cups fresh baby spinach
1/4 cup chopped fresh basil
1 tablespoon chopped fresh oregano
3 cloves garlic, minced
3 tablespoons olive oil
1/4 cup balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8 ounce) package no-cook lasagna noodles
9 roma (plum) tomatoes, thinly sliced

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for a few minutes to set, then slice and serve.

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REVIEWS

Reviewed on aug. 7, 2007 by QUEENLUCY

Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be... MORE

Reviewed on nov. 2, 2004 by COOKINGINHARROW

This is the freshest tasting lasagna I have ever eaten.Does not sit heavy in your stomach... MORE

Reviewed on jun. 30, 2007 by smilychik3000

This was so so good! I was really worried about having lots of extra liquid, but that didnt... MORE

Reviewed on jul. 7, 2008 by ak04

This is amazing!! Really very good! I used a 9 x 13 inch pan and didnt use the full amount of... MORE

Reviewed on jun. 21, 2005 by SWEETNOTHINGS

This a light, nice twist on lasagna. Good taste, definitely add extra mozza and feta! Just one... MORE

Reviewed on apr. 2, 2007 by Brooke Elizabeth

YUM!! I added extra spinach and used all fat free cheese, as well as no oil. I also added a... MORE

Reviewed on apr. 29, 2008 by Saria

Great recipe! I added more cheese (both Feta & Mozzarella) and I think next time I will use... MORE

Reviewed on aug. 17, 2007 by rockchops

DO NOT USE NO COOK LAZAGNA MORE

Reviewed on jul. 11, 2008 by Joyous

This is FANTASTIC!! I was leary because it seems like a lot of ingredients. I thought it'd be... MORE

Reviewed on may 5, 2005 by ShrimpGhost

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

ShrimpGhost
may 5, 2005

Thank you SO much Emily B for this recipe! In general, a wonderful vegetarian dish, to use up and veggies youve got laying around, or from the garden! I however, did have pasta sauce- I used Classico's Tomato and Basil. I substituted this for the tomatoes, and just made a thin coating of it on top of the noodles, or whenever called for. Other things i changed, just because it was what i had or needed to use up: Frozen spinach instead of fresh (about half a bag), yellow onion instead of red, 1 whole cup (at least) mozzarella inside the dish itself, and more for topping, 1 whole cup feta, dried basil and dried oregano, spoonful of minced garlic, a fat pinch of fresh thyme, 2 shallots, just one big glug of balsamic (im not a huge fan) and three glugs of olive oil. Also, this fit in a 13x9 pan all the way up to the rim, and i had to end up cooking mine probably for 50 minutes. The result is fresh, zesty, and generally attractive. I probably wont use the Thyme next time- thought it came out too overpowering, and i might add more feta to it, just because i love feta. A nice medely, even with the sauce instead of tomatoes- I might try it sauce-less next time, just to see how it turnes out. Good way to get your veggies in, and use them up before they go bad. Absolutley excellent, easy, versitile, healthy, vegetarian, main dish!

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5 users found this review helpful

Thank you SO much Emily B for this recipe! In general, a wonderful vegetarian dish, to use up... MORE

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