No-noodle vegetable lasagna is layered with squash, zucchini and eggplant, mozzarella and ricotta cheeses, smothered in a hearty mushroom marinara sauce.
Slice off the ends of the squash, zucchini, and eggplant. Then slice off the outer skin so that it squares off the vegetables, making them easier to lay flat on the cutting board. Discard the slices of the outer skin.
Slice the vegetables lengthwise into thin strips (about ⅛-inch thick) using a sharp knife or a mandolin.
Salting (Optional): See Notes
To salt the vegetable slices, lightly salt the slices and allow them to drain for about 10 minutes inside a colander. After 10 minutes, blot off the excess moisture with a paper towel.
Assemble the Lasagna:
Add enough sauce to cover the bottom of a 9 x 12-inch casserole dish.Place the slices of squash and zucchini, alternating and overlapping slightly over the sauce in the bottom of the dish. You may need to cut some to fit the space.
Dot the vegetable slices with ricotta and sprinkle with the shredded mozzarella cheese. Top with a thin layer of sauce.
Add a layer of the eggplant slices in the opposite direction from the zucchini on top of the sauce. Placing them in the opposite direction will make the lasagna more stable with sliced.
Dot the eggplant slices with more of the ricotta cheese and sprinkle with more mozzarella cheese. Top the cheese with sauce.
Repeat alternating between zucchini and eggplant, until the slices are used up. Don’t forget to alternate the direction of the veggies; to make the layers stronger.
Finish with the sauce and a layer of ricotta and mozzarella cheese. Top the lasagna with the parmesan cheese and garnish with oregano.
Bake the Lasagna & Serve:
Bake, uncovered, until the lasagna bubbles and cheese browns; about 60 to 90 minutes.Let the lasagna stand for at least 10 to 20 minutes before cutting and serving.
Notes
Salting The Vegetable Slices:The raw squash, zucchini, and eggplant have a lot of water in them. Salting the vegetables will draw out some of the excess moisture, which can make the lasagna less watery. However, I have made this lasagna with and without salting the vegetable slices. I honestly couldn’t tell where it made that big of a difference in the outcome. So, I’ll leave this decision up to you.Freezing the No-Noodle Vegetable Lasagna:To freeze, divide the lasagna into individual servings. Place each on a piece of wax paper and wrap them for the freezer. Place the individual portions inside a labeled zip-top freezer bag. Freeze for up to 3 to 6 months.How To Reheat Frozen and Refrigerated Lasagna:Preheat the oven to 375 degrees F.Unwrap the lasagna and place it inside a microwavable and oven-safe dish. Defrost the lasagna in the microwave for about 5 minutes. Then remove it from the microwave, and bake it inside the preheated oven until the internal temperature reads 160 degrees F with an instant-read thermometer.
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