Best Vegetable Lasagna Without The Lasagna Recipes

VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
• When the vegetables are done cooking, stir the marinara sauce into the skillet.
• Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
• Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
• Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

NO PASTA VEGETABLE LASAGNA

Steps:

• Preheat oven to 425°.
• Slice the eggplants lengthwise into long, 1/4-inch strips.
• Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
• Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
• You may also grill the vegetable strips.
• Decrease oven temperature to 350°.
• With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
• Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
• Then place a single layer of vegetables on top.
• Evenly spread half the ricotta mixture on top of the vegetables.
• Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
• Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
• Cover with foil and bake for 1 hour.
• Remove the foil for the last 5-10 minutes.