Pasta-free vegetable lasagna

1
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
8
Difficulty
Moderate
Yes, you can make a delicious vegetarian lasagna without the pasta. Simply skip the noodles and use thin strips of zucchini to create the layers. This is a healthy, satisfying dinner and one that freezes beautifully, too. Along with zucchini, it includes onions, garlic, cremini mushrooms, and fresh tomatoes, which are all cooked down in one pan and spiced with ground nutmeg and black pepper. The addition of fresh basil and oregano keep things colorful and bright. Also, if you're struggling with grating the cheese because it's too soft, here's a tip: Allow it to "harden" in the freezer for 15 minutes and then proceed.

Ingredients

uncooked zucchini

3 large

cooking spray

1 spray(s)

table salt

1 Tbsp

uncooked onion(s)

1 small, finely chopped

garlic clove(s)

2 medium clove(s), minced

cremini mushroom(s)

12 oz, or white button, chopped

fresh tomato(es)

3 cup(s), (about 3 large beefsteak tomatoes)

basil

2 Tbsp, minced or 1 tablespoon dried basil

fresh oregano

1 tsp, minced or 1 teaspoon dried oregano

ground nutmeg

¼ tsp

black pepper

¼ tsp

shredded fat free mozzarella cheese

1 pound(s)

Instructions

  1. Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
  2. Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
  3. Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
  4. Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
  5. Position the rack in the center of the oven and preheat the oven to 350°F.
  6. Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
  7. Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before serving.

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