3 vegetable lasagna without pasta

lasagna is one of the most comforting dishes there is. The combination of pasta, a creamy sauce and melted cheese and even a little crunchy makes it irresistible. But the truth is that the traditional version of this delicacy prepared with white pasta, even if it is a vegetable lasagna, is quite a filling dish.

There is, however, good news. In case we can’t or don’t want to eat the pasta and we want to enjoy this dish in a lighter version that we can eat even every day, we can prepare lasagna without pasta and use other creamy sauces or a vegetable version of bechamel. It is also a great way to make gluten free lasagna.

How to make vegetable lasagna without pasta

To make our lasagna recipes without pasta, we can simply replace the pasta with a vegetable such as zucchini, eggplant, sweet potato or squash. Thus we will obtain a delicious vegetable lasagna without pasta.

How to prepare the vegetables to make the plates: Simply cut the vegetables into thin slices and use them as pasta plates in the lasagna recipe. These plates of our vegetable lasagna can be add raw and cook in the oven together with the sauce and the filling. If we want to reduce cooking time and remove excess water, We can also cook them in advance. grilled or in the oven and finish in the oven.What fillings to use in vegetable lasagna without pasta: For the filling, if we want a more traditional version, we can use a bolognese sauce and a vegetable bechamel sauce, or we can experiment with other types of sauces and vegetables. We can make delicious vegetarian lasagna or vegan lasagna like this

Here are three delicious recipes for vegetable lasagna without pasta to make at home with natural ingredients and that the whole family can enjoy.

1. Zucchini lasagna with lentil bolognese

Preparation: 25 minutes – Cooking: 75 minutes

A vegetable lasagna with a look similar to traditional lasagna in which we replace the meat bolognese with a lentil bolognese and the pasta with zucchini plates.

This recipe includes melting cheese and Parmesan for a vegetarian version of lasagnabut if you want to make a vegan lasagna you can simply substitute them with vegan melting cheese and Parmesan.

Ingredients (4-6 servings):

3 large zucchini1 tablespoon olive oilsalt250 g mozzarella cheese to melt75 g Parmesan

For the filling:

lentil bolognese2 tablespoons of olive oil1 onion2 garlic cloves1 carrothalf a celery stalk150 g of dried red lentils1 teaspoon of Italian herbsa pinch of smoked paprikaa pinch of cumina pinch of black pepper400 g of tomato500-600 ml of water2 tablespoons of nutritional yeast2 tablespoons of tamari

Preparation:

First prepare the bolognese. Peel and chop the onion and garlic. Peel the carrot. Cut the carrot and celery into small dice or grate.In a frying pan Heat the oil and fry the onion for about 7 minutes. Add the garlic, carrot and celery and a pinch of salt and fry for another 7 minutes. Add the lentils and spices and stir a few times in the pan. Add the tomatoes, tamari, nutritional yeast and 500 ml of water and cook over low heat stirring about 30 minutes. If necessary, add more water little by little. The sauce should be quite thick. Check the flavor.While the Bolognese is being made, preheat oven to 250 degrees and prepare the zucchini.Wash the zucchini wellcut the ends and cut with the help of a mandolin or a very sharp knife into thin slices (about 6 slices from each zucchini).Brush the slices with a little oil and season with salt. Place on a baking tray and cook 4 minutes, turn them over and cook 4 more minutes on the other side. Guard. You can also pass the zucchini through the pan or cook them on a griddle.Lower the temperature to 180 degrees.Grate both types of cheese and mix them up.To assemble the lasagna, Grease a bowl with a little oil and place 1/3 of the Bolognese sauce. Top with 1/4 of the cheese and top with 1/3 of the zucchini. Repeat until all the zucchini and bolognese are used. Use the cheese as the last layer. Cook the lasagna 30 minutes.

Trick: zucchini too we can add them raw. In that case we cut them, season with salt and let them rest for 15 minutes to release the water. Then we dry with a kitchen towel and use directly in the lasagna.

2. Sweet potato lasagna with spinach and tofu ricotta with pesto

Preparation: 25 minutes – Cooking: 35 minutes

This spinach lasagna without pasta uses the texture of the sweet potato, suitable for making the plates. It’s a vegan lasagna recipe, very creamy and full of flavor. Ricotta is made with tofu, cashews, and nutritional yeast, among other ingredients.

Ingredients (4 people):

For the lasagna plates:

4 sweet potatoes1 tablespoon olive oilsalt

For the spinach filling:

1 tablespoon oil 1/2 onion 2 garlic cloves 300 g fresh (or frozen) spinach a pinch of nutmeg

For the tofu ricotta and the weight:

1 handful of fresh basil or other herbs such as parsley or cilantro 1 handful of toasted cashews 6 tablespoons of olive oil 4 tablespoons of nutritional yeast 400 g of firm tofu 2 cloves of garlic 2 tablespoons of lemon juice 1 teaspoon of black pepper

Preparation:

Preheat the oven at 200 degrees.Peel the sweet potatoes and with the help of a sharp knife, cut the sweet potatoes into thin slices. Place them on a large baking tray, drizzle with oil and season with salt and bake about 20 minutes until they are cooked. While the sweet potatoes are being made, prepare the filling. Start with the spinach: wash it well and chop it; Peel and also finely chop the onion and garlic.In a frying pan heat 1 tablespoon of oil and fry the onion for about 7 minutes. Add the spinach, garlic, and a pinch of salt and sauté over medium-low heat for about 2 minutes. Guard.Put the tofu to drain and prepare the pesto. In a food processor, first blend the basil, 1 garlic clove, olive oil, 2 tablespoons of nutritional yeast, a pinch of salt and cashews. Check the flavor. Save half of the pesto for serving. Leave the rest in the blender and add the tofu and the rest of the ingredients to make the tofu and pesto ricotta (2 tablespoons nutritional yeast, salt, 1 garlic clove, lemon juice and black pepper). Crush until you get a type of spread. If it is too dry, add a couple of tablespoons of vegetable drink. Check the taste.Mix the spinach without the water they released with the ricotta.Prepare the lasagna. Grease a baking dish with a little oil. Top with a third of the sweet potatoes, then with a half of the ricotta and spinach and push well until compact and smooth. Follow with another layer of sweet potatoes, the other half of ricotta and push again. Finish with the sweet potatoes.Cover and cook 15 minutes until lightly golden. Let cool, cut into portions and serve with the pesto on top.

Trick: If we cut the sweet potatoes very thin with the help of a mandolin, we can add them raw and cook them together with the filling. In this case we have to increase cooking to 35-45 minutes.

3. Aubergine lasagna with mushrooms and cashew bechamel

Preparation: 30 minutes – Soaking: 30 minutes – Cooking: 40 minutes

Ingredients (4 servings):

For the plates:

3 aubergines2 tablespoons of olive oilsalt

For the stuffing mushrooms:

2 tablespoons olive oil 1/2 small onion 2 garlic cloves 600 g portobello mushrooms 1/4 teaspoon thyme a pinch of cumin black pepper

For the cashew bechamel:

150 g raw cashews 2 tablespoons nutritional yeast 150 ml water 2 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon salt

For the crispy layer of the gratin:

4 tablespoons rolled oats 2 tablespoons nutritional yeast 1 tablespoon olive oil 1/2 teaspoon garlic powder salt

To decorate:

a few leaves of fresh parsley

Preparation:

In a bowl, cover the cashews with boiling water and let soak. You can also cover them with cold water and let them soak for about 4 hours. Preheat the oven at 200 degrees.Prepare the eggplants. Cut off the ends and cut the eggplants into thin slices. Brush both sides with a little olive oil and season with salt. Place on 2 baking trays lined with parchment paper and bake 25 minutes until they are cooked and beginning to brown. While the aubergines are cooking, prepare the filling. Peel and chop the onion and garlic. Cut the mushrooms into slices.In a frying pan heat 2 tablespoons of olive oil. Add the onion and a pinch of salt and fry for 7 minutes. Add the mushrooms, garlic, spices and a little salt and fry, stirring, for about 7 minutes over medium-high heat. Booking.Prepare the cashew cream. Drain the cashews well and, in a blender or with the help of a hand blender, crush the soaked cashews with 150 ml of new water and the rest of the ingredients. Check the taste and add more salt or nutritional yeast.In a bowl mix the oat flakes with nutritional yeast, salt, garlic and oil.To assemble the lasagna, Grease a baking dish with a little oil. Place a quarter of the aubergines, cover with a third of the mushrooms and a quarter of the cashew cream. Continue putting eggplant-mushrooms-cream until the filling is finished. As the last layer, use the aubergines and the cashew nut cream.Sprinkle with the rolled oat mixture.take to the oven and bake some 10-15 minutes.Serve with fresh parsley.