Roasted veggie lasagna - no noodles!


Baked veggie lasagna on a blue plate with a fork
First, my detox update. I've been putting it off because it hasn't been going well. A 6 week detox? Way too long. I immediately went into deprivation mode and started to find ways to add more sweet and starch in my meals. I think I actually gained a couple pounds (ok, I know I gained a couple pounds).

More realistic is a 2 week detox that I'll begin March 1. In the meantime, I'll back off from restricting and think more about overall health (still using Dr. Mercola's beginner plan as my guide).

This lasagna is hearty & truly satisfying yet doesn't have any pasta noodles. It has a good dose of carbs from yams and potatoes as well as a nice helping of grated cheese and ricotta. I came across it in Fresh Juice Magazine. It's a little fussy and time consuming (I debated not writing that since you probably won't try it now) but the payoff is completely worth it.

Here is my slightly modified version (easier than original-less ingredients):

Roasted Veggie Lasagna, pasta-free


Prep time: 40 minutes
Cook time: 45 minutes
Total time: 1 hour 25 minutes

Yield: 1 full 9' x 13' lasagna baking dish

Ingredients
  • 2 zucchini
  • 1 medium eggplant
  • 15 crimini or white mushrooms
  • 1 tub of ricotta (500 grams)
  • 1 medium yam
  • 2-3 small potatoes
  • 2 x 398ml cans tomato sauce 
  • 1/4 cup sundried tomatoes in oil
  • fresh cilantro-a small handful
  • 2 tbsp dried chopped onion
  • grated mozzarella (about 1 cup)
  • salt & pepper

Instructions
  • Thinly slice all veggies. I used a mandolin for zucchini, yam and potatoes. I used a knife for the eggplant and the mushrooms.
  • Fry the mushrooms in a little butter on medium heat. Set aside.
  • In a food processor, add both cans of tomato sauce, sundried tomatoes & cilantro. Blend for 5 seconds or until well combined. Set aside.
  • Roast veggies to bring out their flavour. Definitely roast all the eggplant. Roast as much as you want to of the yam and potatoes (gets a little tedious with all the slices, I roast about half and leave the rest raw). To roast, lay slices in a layer on a baking sheet brushed with oil (or I recommend using a silpat). Sprinkle veggies lightly with salt. Bake for 10-12 mins at 425. The yams cook quicker than the others. Any of your veggies that you slice thick you will want to roast. Also, I initially tried roasting mandolin-thin sliced zucchini but they fell apart. I slice my zucchini by hand a little thicker and roast it for 10 mins. 
  • In the baking dish, pour 3/4 cup of the tomato sauce on the bottom and spread it around evenly. Mentally divide the rest of the sauce in 3.
  • Start to layer your lasagna with your thinly sliced veggies.

Bottom layer: 1 zucchini
Layer 2: potato (use half the total amount)
Layer 3: entire eggplant
Layer 4: all the ricotta
sprinkle 1 tbsp dried chopped onion
1/3 of sauce
Layer 5: entire yam
Layer 6: potato (all the rest of the slices)
1/3 of sauce
sprinkle 1 tbsp dried chopped onion
Layer 7: fried mushrooms
Top layer: 1 zucchini
last of the sauce

  • Use the above as your guide. It's ok if a layer has 2 different veggies on it (i.e. if you run out of one or have too much of another). It's also ok to change the order of veggies.
  • Bake for 30 minutes at 400.
  • Remove from oven, sprinkle mozzarella on top and bake for 15 more minutes.
  • Let cool 15 minutes before eating.
baked veggie lasagna on a blue plate with a fork

If it's possible, it tastes even better the next day.

Have you tried making a pasta-free lasagna before? How did it turn out?

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