Veggie No Boiling Lasagna
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 servingsPREP
15 minCOOK
75 minREADY
90 minSkip 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
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.
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