This delicious no-noodle lasagna is made with layers of roasted zucchini and eggplant, pesto ricotta, and tomato sauce. It takes a little work up front, but it is soooo worth it. It’s so good that you won’t even remember that lasagna usually has noodles. This recipe makes 4 meals (if you can stop yourself from eating the whole thing in one sitting).
Pesto and plant-based ricotta are delicious enough by themselves, and when you put them together with chunky tomato sauce and roasty eggplant it’s basically heaven. You won’t even remember that noodles in lasagna are a thing.
- 3 large zucchini
- 1 onion, diced
- 1 large eggplant
- 15 oz can diced tomatoes, or fresh tomatoes if in season
- 8 oz plant-based ricotta, see notes
- 2 Tbsp pine nuts, 1 oz
- 2 Tbsp olive oil, 1 oz
Condiments & Spices
- 6 garlic cloves, 4 for the sauce, 2 for the pesto
- 1 18-oz jar marinara sauce
- 2 Large bunches of fresh basil, about 4 oz
- Italian herbs
- Nutritional yeast, optional
- Juice from half a lemon
- Slice the zucchini and eggplant lengthwise (about 1/4 of an inch thick). Be careful not to cut them too thin or they will just roast away to thin scraggly pieces. Err on the side of too thick.
- Lightly spray with oil (optional), add salt and pepper, and roast at 400°F on parchment paper or a non stick surface. Roast until soft and tender, but not until they are falling apart, about 20 minutes.
- Meanwhile, make the tomato sauce: Combine diced onions and 4 cloves of the garlic and sauté on medium heat, covered with a lid, until the onions are soft.
- Add the tomatoes and marinara sauce and simmer for a while, until it is a chunky, cooked, sauce consistency. Add your favorite Italian herbs if desired.
- Make the pesto ricotta: In a food processor, process the basil, pine nuts, 2 cloves garlic, ricotta, oil, lemon juice, and nutritional yeast until it is a coarse, spreadable texture. Salt to taste.
- In a large lasagna pan, layer the lasagna as follows: 1/3 of the tomato sauce, half of the eggplant/zucchini, all the pesto, half of the eggplant/zucchini, 2/3 tomato sauce.
- Bake for 30 minutes at 350°F, to let everything settle together and soak up the marinara sauce.
- Divide into 4 portions, and enjoy!
- Garnish with fresh basil, and salt & pepper.
- If you can’t find plant-based ricotta, check out this recipe.
- If substituting dairy ricotta, you will probably want to use less than the amount in the recipe. I’ve been told by non-vegans who have made this recipe that about half the amount works well.