Best 3 Sauceless Garden Lasagna Recipes

Preparing a delectable sauceless garden lasagna can be an exciting culinary adventure. This unique lasagna recipe offers an enticing twist on the classic Italian dish, introducing a vibrant symphony of flavors. Without the traditional tomato sauce, the focus shifts to the garden's bounty, creating a delightful medley of fresh vegetables and herbs. This sauceless lasagna invites you to explore a lighter, healthier rendition that bursts with natural goodness while preserving the dish's comforting essence.

Here are our top 3 tried and tested recipes!

SAUCELESS GARDEN LASAGNA RECIPE

Sauceless Garden Lasagna Recipe image

Even though without a pasta sauce, you can make this easy, healthy, and delicious garden lasagna with tomatoes, zucchini, veggies, herbs, and cheese!

Provided by Lola Charles

Categories Pasta Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

1 halved lengthwise, sliced medium zucchini
⅓ cup chopped red onion
1 cup shredded, divided Mozzarella cheese
½ cup crumbled feta cheese
2 sliced Portobello mushrooms
4 cups fresh baby spinach
¼ cup chopped fresh basil
1 tbsp chopped fresh oregano
3 cloves minced garlic
3 tbsp olive oil
¼ cup balsamic vinegar
1 tsp sugar
½ tsp salt
¼ tsp freshly ground black pepper
8 oz (1 package) no-boil lasagna noodles
9 thinly sliced roma plum tomatoes

Steps:

Preheat the oven to 350 degrees F. Lightly coat a 9x9 inch baking dish with cooking spray.
In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, ½ cup mozzarella cheese, and feta cheese.
Drizzle with olive oil and balsamic vinegar, and stir in the 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.
Lay the slices of tomatoes over the spinach mixture, then add 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 the remaining cheese on top.
Bake for 35 to 45 minutes in the preheated oven, until the noodles and vegetables are tender.
Let stand for a few minutes to set, then slice and serve.

Nutrition Facts : Carbohydrate 40.03g, Cholesterol 49.67mg, Fat 21.11g, Fiber 3.60g, Protein 18.39g, SaturatedFat 9.73g, ServingSize 6.00, Sodium 636.63mg, Sugar 0.00, UnsaturatedFat 8.66g

SAUCELESS GARDEN LASAGNA

Sauceless Garden Lasagna image

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!

Provided by your mom

Categories Italian Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

1 medium zucchini, halved lengthwise and sliced
⅓ cup chopped red onion
1 cup shredded mozzarella cheese, divided
½ cup crumbled feta cheese
2 portobello mushrooms, sliced
4 cups fresh baby spinach
¼ cup chopped fresh basil
1 tablespoon chopped fresh oregano
3 cloves garlic, minced
3 tablespoons olive oil
¼ cup balsamic vinegar
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (8 ounce) package no-boil lasagna noodles
9 roma (plum) tomatoes, thinly sliced

Steps:

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.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 24.6 g, Cholesterol 32.4 mg, Fat 15.5 g, Fiber 2.5 g, Protein 12.9 g, SaturatedFat 6.4 g, Sodium 575.6 mg, Sugar 5.2 g

SAUCELESS GARDEN LASAGNA

Sauceless Garden Lasagna image

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!

Provided by your mom

Categories Italian Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

1 medium zucchini, halved lengthwise and sliced
⅓ cup chopped red onion
1 cup shredded mozzarella cheese, divided
½ cup crumbled feta cheese
2 portobello mushrooms, sliced
4 cups fresh baby spinach
¼ cup chopped fresh basil
1 tablespoon chopped fresh oregano
3 cloves garlic, minced
3 tablespoons olive oil
¼ cup balsamic vinegar
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (8 ounce) package no-boil lasagna noodles
9 roma (plum) tomatoes, thinly sliced

Steps:

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.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 24.6 g, Cholesterol 32.4 mg, Fat 15.5 g, Fiber 2.5 g, Protein 12.9 g, SaturatedFat 6.4 g, Sodium 575.6 mg, Sugar 5.2 g

Tips for Making the Best Sauceless Garden Lasagna

- Use fresh vegetables for the best flavor. - If you don't have time to make your own lasagna noodles, you can use no-boil noodles. - To prevent the lasagna from drying out, cover it with foil while baking. - Let the lasagna cool for at least 15 minutes before slicing and serving. - Sauceless lasagna can be served with a variety of toppings, such as grated Parmesan cheese, chopped fresh basil, or a simple tomato sauce.

Conclusion

Sauceless garden lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its layers of fresh vegetables, cheese, and noodles, it is a hearty and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new lasagna recipe, give this sauceless version a try. You won't be disappointed!