Vegetarian Lasagna w/o Noodles

Vegetarian Lasagna W/o Noodles

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Sandra Maye


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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Yield: 8-10 servings
45 Min
1 Hr


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

How to Make Vegetarian Lasagna w/o Noodles


  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.

Printable Recipe Card

About Vegetarian Lasagna w/o Noodles

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

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