Vegetable No Cheese Lasagna

"This recipe came as a result of a period of time where I was unable to consume cheeses and still wanted something that resembled lasagna."
 
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photo by White Rose Child photo by White Rose Child
photo by White Rose Child
photo by Ravenseyes photo by Ravenseyes
Ready In:
1hr 45mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
  • Cook noodles to instructions on box.
  • Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
  • Bake at 375°F for 60-75 minutes check for veggie doneness.

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Reviews

  1. I should say I am not generally a lasagna fan, but this is awesome and I enjoyed every vegan bite (left off the chicken). Very easy to make, just a bit of chopping involved, but after that so quick to throw in the oven, and I found it only needed to bake 40 minutes. Subbing sweet potato for squash worked great. A good quality canned sauce is essential (I used Splendido Italian Herb Magic, yum!). A nice spiciness here too. Next time I'll be less generous with the red pepper flakes (silly me, LOL) and reduce the salt to 1/4 tsp. But again, I loved it! Thanks!
     
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RECIPE SUBMITTED BY

I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is! I love to read recipes and than experiment...make them mine...with my flare. For if its wworth doing do it right!
 
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