I have always loved my mom’s veggie lasagna, filled with zucchini, tomato and a plethora of other colorful veggies. When I came across a recipe for veggie lasagna without noodles, I knew I had to try it out of curiosity. Aren’t noodles a defining factor of lasagna? While the end product was not comparable to my mom’s lasagna, it’s brilliant colors and perfect flavors make a wonderful warm meal.
The recipe was greatly adapted to accommodate for personal taste preferences and to play with some different flavors.
> 4 teaspoons extra-virgin olive oil
> 2 cans cremini mushrooms, drained, trimmed and sliced
> 5 cloves garlic, chopped
> 1 pound spinach
> 1 can cannellini beans, drained
> 1 can diced plum tomatoes, drained
> 6 ounces ricotta cheese (optional)
> salt and pepper
Heat a small nonstick skillet over high heat, and add 1 teaspoon olive oil. Add half the mushrooms, and saute, stirring occasionally until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and repeat with second half of mushrooms.
Heat 1 teaspoon olive oil in a skillet, and add 1 teaspoon olive oil. Add garlic and a dash of salt, cooking until fragrant, about 1 minute. Raise heat to medium-high, and add 1/2 cup water. Add half of the spinach, and cook until wilted, about 1 minutes. Add remaining spinach, and cook until spinach is wilted and tender.
Preheat oven to 375°. Add 1 teaspoon olive oil to bottom of a 8-by-8-inch baking dish. Spread half tomatoes in baking dish, and top with half of spinach. Spread half of the beans over the spinach, and scatter evenly with three-quarters of the mushrooms. Sprinkle with salt and pepper.
Continue layering with a third of the tomatoes, the remaining spinach, and a quarter of the beans. Spread the ricotta cheese, if desired. Repeat layering to finish off ingredients.
Bake until tender, 30 to 35 minutes. Turn on broiler, and cook 1 to 2 minutes. Let cool 5 minutes before serving.
Makes 4 servings.
Adapted from Whole Living.