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Veggie No Boiling Lasagna

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Submitted by gauthambaskar

Vegetable lasagna made the easy way with uncooked no-boil noodles, layered with sauteed zucchini, peppers, and onion in a creamy three-cheese ricotta filling. No giant pot of boiling water required.

YIELD

12 servings

PREP

15 min

COOK

75 min

READY

90 min

Skip the boiling pot and the burned fingers: this vegetable lasagna layers uncooked noodles straight into the dish, where they soften as they bake by soaking up moisture from the sauce.

That’s why the sauce matters so much here. You need plenty of it, spread generously between every layer, so the dry noodles have enough liquid to cook through and turn tender. Skimp and you’ll get crunchy edges.

The vegetables, sweet Vidalia onion, red bell pepper, and zucchini, get a quick saute first to drive off excess water and concentrate their flavor before they go into the layers. The filling is a classic blend of ricotta, mozzarella, and parmesan bound with egg, which keeps it sliceable.

Two steps you shouldn’t rush: bake it covered with foil so the trapped steam softens the noodles, then let it stand 10 minutes before cutting so the layers set.

Chef Tips

  • Use plenty of sauce and cover the dish tightly with foil; that trapped steam is what cooks the no-boil noodles through.
  • Saute the vegetables first to release their water, or they’ll weep into the lasagna and make it soggy.
  • Let it rest a full 10 minutes after baking so the layers firm up and slice cleanly instead of sliding apart.

Variations

  • Swap in mushrooms, spinach, or eggplant for the zucchini, depending on the season.
  • Stir fresh basil or a pinch of red pepper flakes into the ricotta for more flavor.
  • Use whole-wheat or gluten-free no-boil noodles to suit your diet.

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
MEDIUM MEDIUM SWEET VIDALIA ONION
thinly sliced
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPER
thinly sliced
1 1
MEDIUM MEDIUM ZUCCHINI
halved lengthwise and thinly sliced
30 867
OUNCES ML/G RICOTTA CHEESE
2 containers
2 473
CUPS ML MOZZARELLA CHEESE
shredded *
½ 118
2 2
LARGE LARGE EGGS
52 1502.8
OUNCES ML/G PASTA SAUCE
2 jars *
12 12
EACH EACH LASAGNA NOODLE
uncooked *

Directions

Preheat oven to 375℉ (190℃).

Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.

Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese and eggs in medium bowl.

Spread 1 cup pasta sauce in 13 x 9-inch baking dish .

Layer 4 uncooked noodles, then 1 cup sauce, ½ of the ricotta mixture and ½ of the vegetables; repeat.

Top with remaining uncooked noodles and 2 cups sauce.

Reserve remaining sauce.

Cover tightly with aluminum foil and bake 1 hour.

Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake uncovered 10 minutes.

Let stand 10 minutes before serving.

Serve with reserved pasta sauce, heated.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 117 61% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 111mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 15g
Vitamin A 11% Vitamin C 28%
Calcium 14% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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