03 11 2014.

pasta-free vegetable lasagna

Paste-Free Vegetable Lasagna - Spice and Dice

I’m a sucker for pasta. Any and all pasta. Ravioli for lunch. Spaghetti for dinner. Unfortunately, there is such a thing as too much, so I decided that I would get ambitious and replace pasta with another ingredient.

A noodle-free lasagna is the perfect compromise. (Compromise being a very positive word here!) Here you have a dinner that is as familiar as pasta, yet doesn’t contain any at all!

Paste-Free Vegetable Lasagna - Spice and Dice

This is the first time I made this dish and I just kind of went with whatever ingredients I felt would best suit it. It came out tasting a lot like a traditional lasagna, just lightened up. This was so delicious, I ate about a third of it myself!

(I’m going to be honest, this dish does not look very appetizing, but I promise you it is!)

Paste-Free Vegetable Lasagna - Spice and Dice

Paste-Free Vegetable Lasagna - Spice and Dice

Pasta-Free Vegetable Lasagna

yields: 9 slices


  • 1 jar pasta sauce
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 2 Tbsp coconut oil
  • 1 tsp red pepper flakes (optional)
  • 1 tsp salt
  • 1 egg
  • 16oz ricotta cheese
  • 1/2 Tbsp. basil
  • 1/2 Tbsp. oregano
  • 1 tsp pepper
  • 1 zucchini
  • 1 yellow squash
  • 2 large carrots
  • 2 cups spinach
  • 1 cup shredded parmesan


  1. Preheat the oven to 400 degrees.
  2. In a skillet, sauté the onions and garlic until they soften, about 5 minutes. Add in the pasta sauce, mushrooms and red pepper flakes. Bring the sauce to a boil then remove from heat.
  3. Slice the zucchini, squash and carrots into thin strips using a vegetable peeler or a mandolin.
  4. In a separate bowl, mix the ricotta, basil, oregano, pepper and egg thoroughly.
  5. In a rectangular dish, pour about a third of the sauce into the bottom. Spread evenly. Place down a layer of the zucchini, squash and then carrots. Cover with half of the ricotta mixture. Pour another third of the sauce onto the ricotta. Place down the remaining vegetables. Pour the rest of the ricotta down, followed by the rest of the tomato sauce. Cover the dish with the spinach. Sprinkle the parmesan cheese on top.
  6. Bake the lasagna for 40 minutes or until the cheese becomes golden brown.
  7. Remove from oven and let sit for 10-15 minutes, or until cool enough to eat.

Extra details:
This recipe clocks in at just under 250 calories a serving.

Leave a Reply

Your email address will not be published. Required fields are marked *