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My review
Sauceless Garden Lasagna
your mom
"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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Ingredients
1 h 5 m servings 286 calsOriginal recipe yields 6 servings (1 9x9-inch dish)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 286 calories; 15.5 g fat; 25.3 g carbohydrates; 12.9 g protein; 32 mg cholesterol; 576 mg sodium. Full nutrition
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Reviews
Read all reviews 154190 Ratings
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Most helpful positive review
8/7/2007
Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be afraid to use the vinegar--as long as you're using Balsamic, it won't have a "vinegary" taste!! I added ...
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8/7/2007
Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be afraid to use the vinegar--as long as you're using Balsamic, it won't have a "vinegary" taste!! I added ...
6/30/2007
This was so so good! I was really worried about having lots of extra liquid, but that didnt happen at all. I used about 2 cups of mozzarella cheese and 1 cup of feta. I seeded the tomatoes be...
5/3/2008
This is amazing!! Really very good! I used a 9 x 13 inch pan and didnt use the full amount of tomatoes b/c someone mentioned it was too much. I ran out of tomatoes after the very first layer =( ...
6/21/2005
This a light, nice twist on lasagna. Good taste, definitely add extra mozza and feta! Just one complaint, the vegetables produced too much liquid for the noodles to absorb despite my cooking it ...
11/2/2004
This is the freshest tasting lasagna I have ever eaten.Does not sit heavy in your stomach after you have finished.My vegetarian daughter loves it.I have made it many times and it never fails to ...
5/5/2005
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...
7/11/2008
This is FANTASTIC!! I was leary because it seems like a lot of ingredients. I thought it'd be too complicated for a weeknight meal but it went together very quickly. I doubled the cheeses as wel...
4/2/2007
YUM!! I added extra spinach and used all fat free cheese, as well as no oil. I also added a little bit of tomato sauce between the layers. This was delicious!! Very fresh! The fresh basil r...