Ok, the title of this post gives it away, but let me start by saying you will not miss the noodles in this vegetable lasagne recipe – I promise!
It’s oozy, yummy and so good just like traditional lasagne but instead of being just meat, grains and dairy – this recipe is almost entirely made up of vegetables. A huge win in the nutrition department, if you ask me.
This dish freezes beautifully (I’ve got half a dish in my freezer right now myself) and is the perfect straight from the freezer into the oven kinda meal when you are short on time or have a busy week. It’s definitely a crowd pleaser too, perfect for gatherings and potlucks.
I posted a picture of this recipe a couple of weeks ago on my facebook page after craving this while writing about my favorite healthiest pastas. Several of you requested the recipe, so here it is! I hope you enjoy it as much as we do around here – it’s one of my husband’s favorites.
- 1 jar of strained tomatoes (24 ounces)
- 1 onion
- 2 garlic cloves
- ½ tsp red pepper flakes
- ½ tsp salt
- 1 tbsp of olive oil
- 1 egg
- 1 container of ricotta cheese (15 ounces)
- 1 tbsp dried italian herbs or ¼ cup fresh basil chopped
- ½ cup shredded raw parmesan
- ½ cup goat mozzarella or other raw cheese
- 1 large zucchini sliced long into ½ pieces
- 1 large yellow squash sliced long into ½ pieces
- 4 cups of baby kale, spinach or other dark leafy greens
- Preheat oven to 375 degrees
- For the tomato sauce, start by sauteeing onions in olive oil for 5 mins on low/medium heat in a pan on the stove
- Once onions are cooked tender, add garlic and sautee 2 more minutes
- Add tomatoes, red pepper, and salt and bring to a boil, then reduce to simmer
- Allow tomatoes to cook for at least 10 mins
- (Alternatively you can use your favorite jarred tomato sauce)
- In a bowl combine egg, ricotta cheese and herbs and stir well
- Place about ⅓ of the cooked tomato sauce on the bottom of a large baking dish
- Layer zucchini on top of tomato sauce
- Spread ½ ricotta mixture on top of zucchini
- Layer with ⅓ more tomato sauce
- Layer squash to top of tomato sauce
- Spread ½ ricotta mixture on top of squash
- Layer greens on top of squash
- Top with remaining sauce, shredded cheese and bake covered for 30-40 mins until bubbly and cheese is slightly browned
- Allow lasagne to rest for 10 mins before serving – it’s HOT!
If you know someone who loves lasagne, please share this post with them, and remind them to buy organic zucchini and squash to stay away from GMOs.
P.S. We’ve just finalized all the recipes for September’s Eating Guide Program using some amazing seasonal ingredients and some really nutritious and yummy ingredients. If are you unhappy with the way you’ve been eating this Summer and need to get back on tract, this is the program to start ASAP! You get a monthly calendar with weigh-loss recipes, exactly what to eat and which Food Babe approved groceries to buy. Signing up for this program helps to support all the Food Babe investigations – so thank you!