|
|
Recipe Sauceless Garden Lasagna (Pasta)
Home Cooking Recipes
Required Ingredients:
- 1 medium zucchini, halved lengthwise and sliced
- 1/3 cup chopped red onion
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup crumbled feta cheese
- 2 portobello mushrooms, sliced
- 4 cups fresh baby spinach
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (8 ounce) package no-cook lasagna noodles
- 9 roma (plum) tomatoes, thinly sliced
Preparing/Cooking:
- 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.
Back to Recipes
|
|