Best 2 Veggie Rific Noodle Free Lasagna Recipes
Veggie-rific noodle-free lasagna is a delicious and healthy twist on the classic Italian dish. This innovative recipe uses layers of roasted vegetables, creamy cheese, and flavorful seasonings to create a hearty and satisfying lasagna that is sure to please vegetarians and meat-eaters alike. The lack of noodles makes this lasagna a great option for those following a low-carb or gluten-free diet, while the abundance of vegetables ensures that it is packed with essential nutrients. Whether you are looking for a new vegetarian main course or simply want to try something different, veggie-rific noodle-free lasagna is sure to be a hit.
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VEGGIE-RIFIC NOODLE-FREE LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
- Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
- In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
- In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
- Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
- Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
- Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
- Allow to cool slightly, cut into quarters, and enjoy!
VEGGIE-RIFIC NOODLE-FREE LASAGNA
Categories Vegetable
Number Of Ingredients 16
Steps:
- Directions Preheat oven to 425 degrees. Lay several paper towels next to the stove. (As you cook the veggies in the next step, transfer them to the paper towels to drain excess moisture.) Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Evenly place zucchini, portabella mushroom, and eggplant in the pan, and cook until softened, about 2 minutes per side. (If you don't have a very large pan, just cook veggies in batches.) Set aside on paper towels. In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside. In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside. Evenly coat the bottom of an 8" X 8" baking pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles. Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes. Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes. !
Tips:
- To make the lasagna noodles, use a vegetable spiralizer to create long, thin strips of zucchini, eggplant, and carrot.
- If you don't have a spiralizer, you can use a mandoline to thinly slice the vegetables.
- Be sure to pat the vegetables dry before assembling the lasagna to prevent the lasagna from becoming watery.
- Use a variety of vegetables in your lasagna to add flavor and texture. Some good options include spinach, mushrooms, bell peppers, and artichokes.
- Don't be afraid to experiment with different sauces and cheeses. You can use a traditional tomato sauce, a creamy white sauce, or even a pesto sauce.
- To make the lasagna ahead of time, assemble it and then freeze it. When you're ready to cook it, thaw it overnight in the refrigerator and then bake it according to the recipe instructions.
Conclusion:
Veggie-rific Noodle-Free Lasagna is a delicious and healthy alternative to traditional lasagna. It's perfect for anyone who is looking for a low-carb or gluten-free option. With its layers of fresh vegetables, flavorful sauce, and creamy cheese, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to enjoy lasagna, give this recipe a try.
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