This Vegetable Lasagna is full of flavor and just as satisfying as a meat-based casserole.
Tip On The Best Vegetable Lasagna
Vegetable lasagna has been a challenging dish for me.
It has always tasted a little bland to my tastebuds, and I never looked forward to having any leftovers (a true test if you loved your meal).
I’ve had a hard time figuring out what the issue was, and since it’s an involved dish that takes a good amount of time to put together and cook, I stopped making it.
I had a light-bulb moment when I read a vegetable lasagna recipe from Cook’s Illustrated (September & October, 2011) that described a way to eliminate some of the water the veggies add to the dish.
BLINK-BLINK… THAT was the problem!
The water from the veggies were drowning out the flavors, aka bland, bleh, boring!
Not to mention the soupy consistency when you tried to cut into the lasagna.
Seems silly that I didn’t think of that, but it makes PERFECT sense now!!
I made this last weekend and had it in the oven Monday night, and it was so tasty!
I followed every step and ingredient (minus the olives – see note in recipe).
Veggies have lots of vitamins and basically zero calories, so I didn’t substitute the full-fat ingredients and health-ify the dish any further.
The robust flavors left us satisfied, and wanting leftovers for our lunches!
The no-boil noodles used in this recipe cuts down the cooking time in half, not to mention one less pot to wash 🙂
No-cook Tomato Sauce
- 1 (28 ounce) can crushed tomatoes (I used Muir Glen)
- 1/4 cup fresh basil, chopped
- 2 Tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
No-cook Cream Sauce
- 2 cups Parmesan cheese, grated
- 1 cup whole-milk cottage cheese
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon cornstarch or arrowroot
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/2 pounds eggplant (approximately 7 cups), peeled and cut into 1/2 inch cubes
- 1 pound zucchini (approximately 4 cup), cut into 1/2 inch cubes
- 1 pound yellow squash (approximately 4 cups), cut into 1/2 inch cubes
- 5 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 Tablespoon fresh thyme, minced
- 12 ounces (about 12 cups) baby spinach
- 12 no-boil lasagna noodles
- 3 cups whole-milk mozzarella cheese, shredded
The original recipes adds 1/2 cup of minced pitted kalamata olives, I didn't have them, so left them out, but I bet they would taste delicious in this casserole. If you decide to add them, divide in half and layer on top of the vegetables when assembling casserole.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 601Total Fat: 35gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 78mgSodium: 1144mgCarbohydrates: 48gFiber: 10gSugar: 9gProtein: 29g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
You also might want to try these Loaded Eggplant Rounds from Dizzy Busy and Hungry!