Recipe by Kim Cage
"A delicious alternative to traditional lasagna. Great for a dinner party, even when entertaining non-vegetarians! For vegans omit the cheeses!"
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1 (16 ounce) can
1 (16 ounce) package
instant lasagna noodles
fresh spinach, washed and chopped
summer squash, diced
large eggplant, diced
1 large head
broccoli, cut into florets
salt and pepper to taste
shredded mozzarella cheese
I will give 4 stars for the nice idea of using all these great vegetables, but the recipe needs 'help'
No bake lasagna noodles need a good amount of sauce in order for them to cook and stay moist, and they need some extra time. To fix this recipe you will need at least two jars of pasta sauce or use a large can of tomato sauce, add olive oil, and spices. Put the sauce at the bottom of the pan, and add sauce over each layer and on top. Chop your veggies very fine and small. Bake at 350 cover tightly with foil and bake for an hour. Let sit 10 minutes before serving. This recipe will be fine if you do this.
Just a suggestion: Regular lasagna noodles work just fine, you don't need to pay the higher price of the special no cook noodles. I have been using the regular one long before the other noodles came out. I always had problems cooking them first the one day just put the uncooked noodles in the pan and it came out great, you just need to add a little more water or have your sauce thiner
i shredded the veggies and sauted them a bit in some olive oil and garlic, mixed them with some canned chunky tomato sauce and it came out fine.
Upon making some changes I give it a 5 star..........I used zucchini,summer squash,eggplant,tomatoes,mushrooms and onions all sliced thinly. Made the noodles. Salted the eggplant.Peppered the zucchini. I used a jar of sauce. Mozzarella and parmesan sprinkles here and there...using 4 cups..dont forget the top! Baked for 45 mins..let cool for 10. There was nothing left over!!
I wish i had read the other reviews before trying this for a Staff meeting. I completely agree that it lacks flavor and is very difficult to fit into the pan. It almost seems as though there are instructions missing from the recipe or assumptions made that I just wasn't aware of. This one would go on the trash pile if my husband wasn't encouraging me to try again with my own additions. Definitely needs sauce or something. Also the time was way off, all the vegetables were still crunchy! Not even moderately cooked.
This was just a mess, no flavor, too much for the pan, too little cooking time and no sauce. If you sauted the veggies in butter and olive oil and threw in a few noodles and more herbs, it would have been quick and tasteful. I had to pour at the last minute a jar of sauce over and add more cheese before serving my guest as it was dry and bland! I am known for my lasagnas so this was a shock to my guest! Back to the drawing board on this one!!!
I didn't have room in the pan for all of those vegetables. You'll have to dice finely to pack it in!
omit the Eggplant and Summer Squash. Use homemade Mariana sauce (or canned). Use 1/2 c Ricotta & 1/2 Firm Tofu drained dry and crumbled. May add additional small can of whole tomatoes well drained and diced. Use regular Cooked al a dente Lasagna Noodles. These changes give you a great Lasagna
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 94
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