Best Sauceless Garden Lasagna Recipes

VEGETABLE LASAGNA WITHOUT NOODLES

Steps:

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

SAUCELESS GARDEN LASAGNA RECIPE

Steps:

• Preheat the oven to 350 degrees F. Lightly coat a 9x9 inch baking dish with cooking spray.
• In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, ½ cup mozzarella cheese, and feta cheese.
• Drizzle with olive oil and balsamic vinegar, and stir in the 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.
• Lay the slices of tomatoes over the spinach mixture, then add 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 the remaining cheese on top.
• Bake for 35 to 45 minutes in the preheated oven, until the noodles and vegetables are tender.
• Let stand for a few minutes to set, then slice and serve.

VEGETABLE LASAGNA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.