Best 3 Vegetable No Cheese Lasagna Recipes

Embark on a culinary adventure with our delectable Vegetable No-Cheese Lasagna, a symphony of flavors that will tantalize your taste buds. This innovative lasagna recipe takes a creative spin on a classic Italian dish, offering a delightful blend of fresh vegetables, savory seasonings, and a creamy sauce, all nestled between layers of tender lasagna noodles.

In this comprehensive guide, we'll unveil two variations of this extraordinary lasagna: a classic version and a gluten-free alternative. Both options cater to diverse dietary preferences, ensuring that everyone can savor this culinary masterpiece. So, gather your ingredients, put on your apron, and let's embark on a delicious journey as we explore the secrets behind this exceptional Vegetable No-Cheese Lasagna.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE NO CHEESE LASAGNA

Vegetable No Cheese Lasagna image

This recipe came as a result of a period of time where I was unable to consume cheeses and still wanted something that resembled lasagna.

Provided by Ravenseyes

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

9 lasagna noodles
1 cup red onion (diced)
4 teaspoons garlic
1 cup zucchini (diced)
1 cup yellow squash (diced)
1 cup carrot (diced)
1 cup mushroom (diced)
1 cup red pepper (diced)
1 cup broccoli (diced)
1 cup cauliflower (diced)
1 teaspoon italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
26 ounces tomato sauce (Classico Sweet Basil & Tomato)
2 cups chicken breasts (for topping only)

Steps:

In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
Cook noodles to instructions on box.
Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
Bake at 375°F for 60-75 minutes check for veggie doneness.

BOB GREENE'S NO-CHEESE VEGETABLE LASAGNA

Bob Greene's No-Cheese Vegetable Lasagna image

Got this recipe from Rachael Ray's web site from Bob Greene, Oprah's trainer. "Lasagna, without cheese? You may be skeptical but this dish is pure comfort food -- with less fat and cholesterol, and fewer calories. You don't even need to precook the lasagna noodles! This is a great recipe to make ahead, store and reheat before serving. You can also make this with *rotini."

Provided by Lisanne

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

vegetable oil cooking spray
1/2 cup almonds
1/2 cup walnuts
1 onion, thinly sliced
2 garlic cloves, minced
1 cup fresh basil leaf
1/8 teaspoon nutmeg
1/8 teaspoon salt
black pepper, to taste
1/2 cup water
1 cup marinara sauce, store- bought such as Barilla
4 ounces whole wheat lasagna noodles, uncooked
2 cups spinach, washed thoroughly
2 cups fresh tomatoes, sliced and chopped

Steps:

Preheat oven to 375°F
Coat a 9-inch square or a 10x8" pan with cooking spray.
Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.
Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven.
Bake for 50 minutes, until lightly browned.
For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry).
Cook pasta according to the package directions.
In a large bowl, combine all the ingredients except the marinara sauce.
Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce.
Bake for 40 minutes, until lightly browned.

Nutrition Facts : Calories 380.7, Fat 20.9, SaturatedFat 1.9, Sodium 452.8, Carbohydrate 41.6, Fiber 5.5, Sugar 10.4, Protein 13.3

CHEESY VEGETABLE LASAGNA

Cheesy Vegetable Lasagna image

A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.

Provided by Rachel

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 12

Number Of Ingredients 17

Ingredients

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
½ cup all-purpose flour
3 cups milk
¾ cup Parmesan cheese, divided
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 ½ cups shredded mozzarella cheese, divided

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g

Tips:

Use fresh vegetables: Fresh vegetables are more flavorful and have a better texture than frozen or canned vegetables.
Don't overcook the vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp.
Use a variety of vegetables: This will give your lasagna more flavor and texture. Some good options include spinach, zucchini, mushrooms, bell peppers, and carrots.
Use a good quality pasta sauce: The pasta sauce is one of the key components of lasagna. Choose a sauce that is flavorful and has a good consistency.
Don't skimp on the cheese: Cheese is what makes lasagna so delicious and rich. Use a combination of different cheeses, such as mozzarella, ricotta, and Parmesan.
Bake the lasagna until it is bubbly and golden brown: This will ensure that the lasagna is cooked through and that the cheese is melted and gooey.

Conclusion:

Vegetable lasagna is a delicious and satisfying meal that is perfect for a vegetarian or vegan diet. It is also a great way to get your kids to eat their vegetables. With a little planning and effort, you can make a vegetable lasagna that is just as good as the traditional meat lasagna. So next time you are looking for a new and exciting dinner recipe, give vegetable lasagna a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #main-dish #pasta #easy #beginner-cook #lasagna #dietary #one-dish-meal #pasta-rice-and-grains #4-hours-or-less