Meatless, Pasta-less Veggie Lasagna

*This dish qualifies as an OPS recipe.

2 large eggplants thinly sliced length wise

2 zucchini thinly sliced length wise

1 orange bell pepper Jullienne

1 green bell pepper Jullienne

1 large red onion half chopped, half sliced

1 carton Baby Portabellos sliced

1 bunch baby spinach

1 cup Mozzeralla shredded

1 cup Parmesan shredded

1 cup Asiago shredded

8 oz. Ricotta

2 28 oz. cans crushed tomatoes

1 6 oz. can tomato paste

1/3 cup fresh Thyme finely chopped

1/3 cup fresh Oregano finely chopped

1/3 cup fresh Basil finely chopped

1 egg

½ tsp. Crushed red pepper flakes

6 cloves garlic minced

Cracked black pepper to taste

Sea Salt to taste

2 tsp. Turbinado sugar or any sugar you have on hand

1 cup Extra Virgin Olive Oil

½ cup good red wine, preferably a Chianti, but any kind will do

This recipe yields about 18-20 servings

1. Salt eggplant slices and set aside. This not only seasons the eggplant but helps to pull out some of the moisture and take away the bitterness. The eggplant needs to be pre cooked before it’s layered in the lasagna. Preheat your grill pan (grill side up) on the stove over a medium flame. If you do not have a grill pan, preheat the oven at 350 degrees. Mean while, in a large deep pot, heat 2 Tbsp olive oil over a medium flame. Add chopped onions and saute until the onions are transparent. Add in the garlic, half of the chopped basil and a pinch of sea salt and stir for one minute. Add the can of tomato paste, pour in the wine and stir until the paste is almost dissolved. Add the two cans of crushed tomatoes and season with another couple pinches of salt, cracked black pepper, the other half of the basil, half the oregano and thyme, sugar, and the crushed red pepper flakes. Stir, cover and simmer over a low flame while you prep the other ingredients. Take a paper towel and blot away the water on the egg plant. Using a pastry brush or a paper towel, coat the eggplant slices with olive oil. There’s going to be a lot of eggplant slices so you will have to cook them in batches. Spray the grill pan with non-stick cooking spray. If you are using the oven to roast the eggplant, put a layer of aluminum foil on a cookie sheet, and spray it with cooking spray. Add the eggplant slices to the grill pan, or the cookie sheet. Grill for about 3-5 minutes per side, roast in the oven for about 15-20 minutes. Set the eggplant aside to cool. Leave the oven on. Heat some olive oil in a large skillet over a medium-high flame. Add in the bell peppers, sliced onions, and mushrooms. Season with a bit of salt and pepper, stir, cover and let simmer for about 10 minutes or until vegetables are just tender. In the meantime, combine the ricotta cheese, one egg, a pinch of salt, black pepper, thyme, oregano, basil and red pepper flakes in a bowl. Set aside in the fridge. Once the onions, peppers and mushrooms mixture is done, you can begin layering the ingredients in a large, deep baking dish that has been oiled. Be sure to turn off the flame for the sauce before you begin layering. *I alternate the eggplant and zucchini since they both act as a layer of pasta. This is how you want to layer it: sauce, eggplant, ricotta, mozzarella, Parmesan, Asiago, fresh baby spinach, onion, peppers, and mushrooms mixture, sauce, zucchini, ricotta etc. After the next layer of sauce, alternate back to the eggplant and repeat the process. Continue until you get about an inch away from the top of the baking dish. The last layer should be sauce, eggplant and all the cheeses. Drizzle the top with a little olive oil. Spray one side of an aluminum foil sheet with cooking spray and cover the dish oil side down. This is to help keep the cheeses from sticking to the foil. Place the dish in the oven and bake for 30 minutes with the foil on and 30 minutes with the foil off or until the cheese is golden brown. Remove the dish from the oven, take off the foil lid, and allow the lasagna to sit for about 20-30 minutes before cutting. Serve with crusty garlic bread and Caesar Salad. Enjoy!

Tip #1: If you don’t use all of the marinara in the lasagna, you can use it as a dipping sauce for the garlic bread. Just put it in a bowl with a spoon and set it out on the table for your guests and let them help themselves.

Tip #2: If you have lasagna left over that you are not going to eat immediately, put it in a gallon sized ziploc bag and freeze it. It should last about 4-6 months.

Wine pairing:

Petite Syrah




3 Comments on “Meatless, Pasta-less Veggie Lasagna”

  1. Patricia Lucas
    February 22, 2012 at 1:04 pm #

    Wow this recipe for the veggie lasagna looks great and easy enough to follow. The food looks absolutely delicious! It makes me want to try it. And this is coming from a person who is not a vegetarian. Thank you for the wonderful tips.
    Love ~ Mom


  2. January 15, 2014 at 7:01 pm #

    Hey Shirleypants,
    Myrt and Mari loved this when they had it at the holiday Party. I’m going to surprise them and make it soo.



  1. A Casual Night-in with Friends | tyme2eat - February 22, 2012

    […] casseroles or large a cut of meat like a chicken, roast, or pork loin. My menu consisted of a Meatless, Pasta-less, Veggie Lasagna, which was quite a conversation piece, Home-made Caesar Salad, Crusty Garlic Bread with home-made […]


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