Sauceless garden lasagne

    • < />
    • < />

    Sauceless garden lasagne

    Sauceless garden lasagne

    (183)
    1hr5min


    177 people made this

    About this recipe: This is a tasty lasagne that I developed to help use up the abundance of tomatoes and courgette from my garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture. Even my daughter and her picky mates ate it!

    Ingredients
    Serves: 6 

    • 1 medium courgette, halved lengthways and sliced
    • 120g fresh spinach
    • 2 portobello mushrooms, sliced
    • 3 cloves garlic, minced
    • 50g chopped red onion
    • 120g mozzarella cheese, divided
    • 120g crumbled feta cheese
    • 3 tablespoons olive oil
    • 4 tablespoons balsamic vinegar
    • 4 tablespoons chopped fresh basil
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 250g fresh lasagne sheets
    • 9 plum tomatoes, thinly sliced

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / gas 4. Lightly coat a 23cm baking dish with some olive oil.
    2. In a large bowl, toss together the courgette, mushrooms, spinach, garlic, red onion, 1/2 of the mozzarella and all of the feta. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
    3. Place a layer of lasagne sheets into the bottom of the prepared dish. Make a layer of tomato slices over the lasagne sheets. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of lasagne sheets. Start with another layer of tomatoes on top of the lasagne sheets, and repeat layering until the dish is heaping, ending with the vegetable mixture. Sprinkle remaining mozzarella cheese on the top.
    4. Bake for 35 to 45 minutes in the preheated oven, until lasagne sheets and vegetables are tender. Let stand for a few minutes to set, then slice and serve.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (183)

    Reviews in English (183)

    by
    81

    Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be afraid to use the vinegar--as long as you're using Balsamic, it won't have a "vinegary" taste!! I added an extra clove of garlic (because we LOVE garlic) and didn't use feta since I didn't have any (just added extra mozzarella). Be sure to let the lasagna rest for at least 25 minutes when you take it out of the oven or else you'll end up with a watery mess. Letting it rest allows the cheese to firm up enough to hold the lasagna together, and allows the veggies and pasta to absorb the juices.  -  07 Aug 2007  (Review from Allrecipes US | Canada)

    by
    41

    This was so so good! I was really worried about having lots of extra liquid, but that didnt happen at all. I used about 2 cups of mozzarella cheese and 1 cup of feta. I seeded the tomatoes before I put them in which might be why I didnt have lots of excess liquid. Also, don't put the cheese on top of the lasagna right away, but wait until the last ten minutes. I let it bake for 35 min then added the top cheese layer and left it for 10 more min.  -  30 Jun 2007  (Review from Allrecipes US | Canada)

    by
    32

    DO NOT USE NO COOK LAZAGNA  -  17 Aug 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate