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Zucchini and Cheese Lasagna without Noodles

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  Zucchini 8 Small, sliced lengthwise about ½ inch thick
  White onions 2 Large, chopped
  Garlic cloves 4 , minced
  Chopped parsley 2 Tablespoon
  Red bell pepper 1 Medium, chopped
  Tomatoes 4 , peeled and chopped
  Crushed dried oregano 2 Tablespoon
  Dry white wine/Water 1⁄4 Cup (4 tbs)
  Tomato sauce 28 Ounce
  Sugar 1 Teaspoon
  Canned mushrooms 14 Ounce (1 Can)
  Chopped basil leaves 1 1⁄4 Cup (20 tbs)
  Ricotta cheese 16 Ounce (2 Containers)
  Eggs 2
  Garlic powder 1 Tablespoon
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Shredded parmesan cheese 2 Tablespoon (For Garnish)
  Olive oil 4 Tablespoon
  Salt To Taste
  Pepper To Taste

Preheat oven to 350 degrees.

Place the cut zucchini in a colander inside the sink. Sprinkle liberally with salt and allow zucchini to dehydrate.

Heat a skillet with some olive oil. Add the onion and cook for about 8 to 10 minutes – until onion is softened and starts to brown. Add the garlic and parsley. Mix and cook for a couple of minutes. Add the bell pepper, tomatoes and 1 TBS oregano. Mix well. Add the wine or water and allow the tomatoes to stew for about 10 minutes.

Add the tomato sauce and mushrooms. Mix well. Add the sugar and season with salt and pepper to taste. Bring tomato sauce to a boil, reduce heat and simmer for about 20 minutes. Add 1 cup of basil leaves and remove from heat.

Mix the Ricotta cheese, eggs, garlic powder and remaining oregano in a bowl. Add salt and pepper and mix well.

Start layering half of the tomato sauce at the bottom of your lasagna pan. Top with an even layer of zucchini. Add the Ricotta and spread evenly. Sprinkle with the remainder chopped basil leaves. Layer with the remaining zucchini and end with the remaining tomato sauce.

Sprinkle the shredded Mozzarella on the last layer. Cover the pan with aluminum foil and place in the oven for 45 minutes. Remove foil and cook for another 15 minutes. Remove from oven and allow lasagna to sit for 5 to 10 minutes before serving. Serve and garnish with some shredded Parmesan cheese. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Main Dish
Vegetable, Zucchini
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes
Lasagna has lot of followers, and you too are one. Just in case you are looking for a vegetarian dish and that too with no lasagna noodle then your search has ended at the right place. In this video chef is making lasagna without noodle and with veggies for her guests. Watch the video.

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Average: 3.9 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 251 Calories from Fat 126

% Daily Value*

Total Fat 14 g22%

Saturated Fat 5.9 g29.5%

Trans Fat 0 g

Cholesterol 64.1 mg21.4%

Sodium 196.6 mg8.2%

Total Carbohydrates 20 g6.5%

Dietary Fiber 4.5 g18.1%

Sugars 8.9 g

Protein 12 g23.7%

Vitamin A 40.4% Vitamin C 86.1%

Calcium 24.3% Iron 15.9%

*Based on a 2000 Calorie diet

Zucchini And Cheese Lasagna Without Noodles Recipe Video