Ready in 1 hour 30 minutes
This is a great recipe for those wishing to avoid flour, pasta, sugar or most other processed ingredients. This lasagna consists of primarily vegetables and cheese. Best of all, it tastes great too.
"Hi tgaymon, thanks for your comment about the vegetable lazagna recipe I posted. I agree that it can be too watery. I found the longer I cooked the carrot & tomato mixture and let the water simmer off the less watery it was at the end, plus it was also less watery the next day after sitting for over 12 hrs in the fridge, but I usually couldn't help myself and ate some as soon as it was cooked (when it was most runny like many other lasagnas are straight after cooking). "
Pre-heat oven to 180 degrees celcius (350 F).
Cook onion, garlic and basil in a saucepan until onions soft. Add tomatoes, salt, pepper, oregano and finely chopped carrot. Cook for about 20-30 minutes, until well cooked and it becomes less watery. The less watery the sauce the better your lasagna will hold together later, but don't let the sauce get too dry either or your lasagna won't hold together too well.
In a separate bowl, combine ricotta, mozzarella (or tasty cheese) and parsley. Set aside.
In a food processor finely chop up the fresh mushrooms. Note: Be sure to clean the mushrooms prior to chopping if they require it. You may also thinly slice the mushrooms instead of chopping in a food processor. It depends on your preference and taste.
Cut off both ends of the zucchini, peel and slice lengthwise into strips. These will be used as the layers for your lasagna. If you don't usually eat zucchini, try slicing them fairly thin (about 5mm or less thickness).
Arrange a single layer of zucchini strips in an 8 x 8 inch baking dish to cover the bottom of the dish, or two small baking dishes depending on what you have available.
Spread 1/2 of the ricotta mixture over the zucchinis. Next layer 1/2 of the tomato mixture, then 1/2 of the mushrooms, followed by 1/2 of the spinach. Repeat with zucchini, ricotta, tomato, mushrooms and spinach again. Keep layering the ingredients in the same order until you run out of ingredients. You may run out after only a couple of layers which is fine as it will still cook and taste the same at the end.
Decorate the top with any left over ingredients you may have (zucchini, mushrooms, etc) if you desire. Finish of with parmesan cheese on top. Add as much or as little as you desire.
Bake 30-45 minutes in the over. Season with salt before serving.
Kimmi497 3y ago
Booscross 3y agoYum this is delish! Our whole family loved this recipe even picky eaters. I love that there's no pasta!!
lisamaw 3y ago
tgaymon 3y agoI froze after it cooled after preparation. Thawed, baked and ate a few weeks later. Yummy!
keepsmilyn 4y agoStill one of my favourite recipes and tastes better after sitting for atleast 4-6 hours to cool and is then less watery and hold better. Original recipe from Dr. Gott's No Flour, No Sugar Cookbook.
keepsmilyn 4y agoHi tgaymon, thanks for your comment about the vegetable lazagna recipe I posted. I agree that it can be too watery. I found the longer I cooked the carrot & tomato mixture and let the water simmer off the less watery it was at the end, plus it was also less watery the next day after sitting for over 12 hrs in the fridge, but I usually couldn't help myself and ate some as soon as it was cooked (when it was most runny like many other lasagnas are straight after cooking).
tgaymon 4y agoToo much carrots I think. Yummy but watery. Toddler loved it too. Bonus!
keepsmilyn 5y agoNote: You may also want to drain the tin of chopped tomatoes before adding it. I have usually forgotten this step and gotten a more liquidy lasagna, but it still tastes great. Also, I think the mushrooms could be optional as it doesnt seem to impact the taste very much. So if you don't like mushrooms, you could easily leave them out. The original recipe also didn't include carrots, but I added them to fill out the recipe a little more and include more vegetables. [I posted this recipe.]