All Vegetable Lasagna Recipe No Pasta for Healthy Meals

Lasagna is a beloved comfort food classic, but traditional versions rely heavily on pasta sheets, which can be a challenge for those seeking gluten-free or lighter alternatives. That’s why this all vegetable lasagna recipe with no pasta is a game-changer!

It layers tender, flavorful vegetables in place of noodles, creating a hearty, nutritious meal that’s perfect for vegetarians, vegans, or anyone wanting to sneak more veggies into their diet without sacrificing taste.

This recipe combines vibrant zucchini, eggplant, and mushrooms with a rich tomato sauce and creamy plant-based cheese. The result is a beautifully layered casserole bursting with freshness and depth, all baked to golden perfection.

Whether you’re cooking for a family dinner or prepping ahead for a weeknight meal, this vegetable lasagna offers a satisfying, wholesome experience that everyone will enjoy.

If you love recipes that celebrate veggies in creative ways, be sure to check out A to Z Vegetarian Recipes for Every Meal and Occasion for more inspiration.

Why You’ll Love This Recipe

This no-pasta vegetable lasagna is packed with nutrients and flavor while being naturally gluten-free and low-carb. Using thinly sliced vegetables as layers keeps the dish light yet filling, perfect for those mindful of their diets but unwilling to compromise on comfort food cravings.

The dish is incredibly versatile—adapt it based on seasonal veggies or what you have on hand. Plus, it’s entirely plant-based and dairy-free, making it suitable for vegans and those with lactose intolerance.

Best of all, it’s easy to prepare ahead of time and bakes beautifully, making it a fantastic option for entertaining or meal prep. For more delicious dairy-free dishes, explore Best Vegetarian Recipes No Dairy for Delicious Meals.

Ingredients

• 2 medium zucchinis, thinly sliced lengthwise
• 1 large eggplant, thinly sliced lengthwise
• 10 oz mushrooms, sliced (button or cremini work well)
• 1 red bell pepper, diced
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1 cup cashew cream (see tips below for easy recipe)
• 1/2 cup nutritional yeast (for cheesy flavor)
• Fresh basil leaves, for garnish

Equipment

• Baking dish (9×13 inch recommended)
• Sharp knife and cutting board
• Large skillet or sauté pan
• Mixing bowls
• Food processor or blender (for cashew cream)
• Aluminum foil
• Measuring cups and spoons

Instructions

1. Prepare the vegetables. Thinly slice the zucchinis and eggplant lengthwise into about 1/8-inch thick slices. Set aside.
2. Sauté the mushrooms and aromatics. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
3. Add mushrooms and bell pepper. Stir in the sliced mushrooms and diced red bell pepper. Cook until mushrooms release their moisture and become tender, around 6-8 minutes. Season with salt, pepper, oregano, and basil.
4. Make the tomato sauce. Pour the crushed tomatoes into the skillet with the vegetables. Simmer on low heat for 15 minutes, stirring occasionally. Adjust seasoning as needed.
5. Preheat the oven to 375°F (190°C).
6. Assemble the lasagna. Lightly grease your baking dish with olive oil. Begin with a layer of zucchini slices, overlapping slightly to cover the bottom. Spread a layer of the tomato vegetable sauce over the zucchini.
7. Add a layer of eggplant slices. Cover the sauce with eggplant slices, then spread a layer of cashew cream mixed with half the nutritional yeast over the eggplant.
8. Repeat layers. Continue layering zucchini, sauce, eggplant, cashew cream mixture until all ingredients are used, finishing with a top layer of cashew cream and a sprinkle of remaining nutritional yeast.
9. Cover and bake. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes to brown the top.
10. Cool and serve. Allow the lasagna to cool for 10 minutes before slicing. Garnish with fresh basil leaves.

Tips & Variations

For the best texture, slice your vegetables thin and evenly. If you prefer, you can roast the zucchini and eggplant slices beforehand to reduce moisture.

Cashew cream substitute: If you don’t have cashews, try blending silken tofu with lemon juice and nutritional yeast for a creamy alternative. For a nut-free option, consider a cauliflower-based vegan cheese sauce like in this Cauliflower Vegan Cheese Sauce Recipe for Easy Dips.

Adding greens: Incorporate layers of spinach or kale for extra nutrients. Wilt the greens lightly before layering to avoid excess water.

Spice it up: Add a pinch of chili flakes or experiment with herbs from the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend to bring a new dimension of flavor.

Nutrition Facts

Serving Suggestions

This vegetable lasagna pairs wonderfully with a crisp green salad and a tangy vinaigrette to balance the richness. Roasted garlic bread or a warm crusty loaf are perfect for soaking up any extra sauce.

For a full meal, serve alongside a light soup such as a classic 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or a fresh tomato basil soup.

And don’t forget a refreshing beverage—sparkling water with lemon or a chilled glass of vegan-friendly red wine complements the flavors beautifully.

Conclusion

This all vegetable lasagna without pasta is a vibrant, flavorful dish that proves comfort food can be healthy and cruelty-free. With layers of tender zucchini, eggplant, mushrooms, and a luscious cashew cream, it’s a wholesome meal that satisfies cravings without the heavy carbs or gluten.

Perfect for busy weeknights or special occasions, this recipe is easy to customize and packed with nutrition. Whether you’re a seasoned vegetarian or just looking to try something new, this lasagna is sure to become a favorite.

For more creative plant-based meals, explore the Amazing Vegan Pasta Recipes for Easy Delicious Meals and discover a world of flavors beyond traditional pasta!

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