Vegetarian Lasagna W/o Noodles Recipe

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Vegetarian Lasagna w/o Noodles

Sandra Maye

By
@ChefMaye

My husband, children and family wanted a lasagna without meat. My Aunt Geneva taught me how to make the best lasagna that always had meat, so I took her recipe and created a lasagna without the meat or the lasagna noodles. Made it once for my husband and children and they loved it. My husband's co-workers place orders with me frequently. This is the recipe that's a must at every family gathering. They don't even miss the meat.


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Rating:

Serves:

Yield: 8-10 servings

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

• 2 - 15 oz. jars of your favorite pasta sauce
• 1 large egg plant, ends removed, peeled and sliced lengthwise
• 1 cup diced red peppers
• 1 cup julienned vidalia onions
• 15 oz. mushrooms, cleaned and sliced
• 3 zucchinis, sliced
• 1- 10 oz. bag of fresh spinach
• 1- 8oz. container ricotta cheese
• 8 oz. shredded parmesan cheese
• 30 oz. shredded mozzarella cheese
• 2 cloves garlic, minced
• ¼ cup fresh julienned basil leaves
• 2 tbs. chopped fresh oregano
• salt to taste
• pepper to taste
• 3 eggs beaten
• 3 cups italian bread crumbs
• extra virgin olive oil for sautéing vegetables
• vegetable oil for frying
• ½ cup fresh squeezed lemon juice
• 1/8 cup whole milk

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Heat the olive oil over medium heat in a large skillet. Add the sliced zucchini and garlic and season with a little salt and pepper. Cook until tender, but still a little firm. Place zucchini in a colander and strain off all liquid. Set aside
3
Add more olive oil to skillet and sauté sliced mushrooms until they are tender. Strain excess liquid off mushrooms. Set aside
4
Put pasta sauce and onions in a large stock pot and simmer slowly until onions are tender. Add basil and oregano to the sauce.
5
Peel and slice the egg plant and put in lemon juice to stop the browning process.
6
Beat eggs and milk in a bowl and add a little salt and pepper. Put bread crumbs in another container.
7
Preheat vegetable oil in a large skillet.
8
Dip the sliced egg plant pieces in the egg batter and then into the bread crumbs coating both sides completely.
9
Fry the egg plant pieces in the skillet of vegetable oil until they are golden brown. Drain on paper towels.
10
Mix the parmesan and mozzarella cheese together in a bowl.
11
Spray a 9 x 13 inch pan with cooking spray and pour in about a 1/4 cup of spaghetti sauce to cover the bottom. Lay fried egg plant on top of the sauce, add teaspoon full drops of ricotta cheese on top, add a layer of the parmesan and mozzarella cheese mixture, add a layer of mushrooms and red peppers, add more ricotta cheese and more sauce, add a layer of spinach, more parmesan and mozzarella cheese mixture, add a layer of zucchini, more ricotta cheese, sauce and end with a nice layer of mozzarella and parmesan cheese mixture. Be sure to cover all the sauce so that it won’t spill out of the pan.
12
Place the pan on a sheet pan to catch any spills. Cover very loosely (not to touch the cheese) with tin foil and bake for 50 minutes. Uncover and bake for another 15-20 minutes or until cheese is light golden brown and bubbles a little.
13
After baking, let lasagna cool for ½ hour before slicing it.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian