Sauceless Garden Lasagna

Sauceless Garden Lasagna

133 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  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

Adjust Servings

Original recipe yields 1 9x9-inch dish

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
  2. 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.
  3. 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.
  4. 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 (133)

Rate This Recipe
QUEENLUCY
74

QUEENLUCY

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 an extra clove of garlic (because we LOVE garlic) and didn't use feta since I didn't have any (just added extra mozzarella). Be sure to let the lasagna rest for at least 25 minutes when you take it out of the oven or else you'll end up with a watery mess. Letting it rest allows the cheese to firm up enough to hold the lasagna together, and allows the veggies and pasta to absorb the juices.

isandler
37

isandler

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 before I put them in which might be why I didnt have lots of excess liquid. Also, don't put the cheese on top of the lasagna right away, but wait until the last ten minutes. I let it bake for 35 min then added the top cheese layer and left it for 10 more min.

rockchops
28

rockchops

DO NOT USE NO COOK LAZAGNA

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 286 cal
  • 14%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 576 mg
  • 23%

Based on a 2,000 calorie diet

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