Description
A hearty, meat-free Italian-American lasagna featuring layers of no-boil noodles, zucchini, spinach, mushrooms, and rich tomato-basil sauce. Creamy ricotta and mozzarella create a satisfying textural contrast in this weeknight-friendly, nutrient-packed dish.
Ingredients
9 sheets No-Boil Lasagna Noodles (or zucchini slices)
2 cups Tomato Sauce (marinara or passata)
3 medium Zucchini (peeled and seeded)
10 oz fresh Spinach (or 4 oz thawed frozen)
8 oz sliced Mushrooms (bell peppers or eggplant substitute)
15 oz Ricotta Cheese (or tofu ricotta)
1½ cups Grated Parmesan
12 oz Mozzarella Cubes (vegan substitute)
1 cup chopped Fresh Basil (oregano or parsley substitute)
3 tbsp Olive Oil (avocado oil alternative)
Salt & Black Pepper (to taste, with red pepper flakes)
3 tbsp All-Purpose Flour (cheese layer thickener)
Instructions
Cook zucchini, spinach, and mushrooms per instructions
Simmer tomato sauce with basil, salt, and pepper
Dry no-boil noodles in a single layer (optional step)
Layer sauce, noodles, veggies, ricotta mixture, mozzarella in dish
Repeat layers, finishing with top layer of sauce and mozzarella
Bake at 375°F (190°C) for 25 minutes
Let rest 10 minutes before serving
Notes
Use zucchini slices instead of noodles for a low-carb variation
Substitute tofu ricotta and vegan cheese for dairy-free version
Nutritional yeast replaces Parmesan for halal/dairy-free option
Avocado oil withstands higher cooking temperatures
- Prep Time: 20
- Cook Time: 25
- Category: Meals
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 130mg