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Noodle-Free Vegetable Lasagna

gluten free lasagna

I have a procrastination problem. Yeah, yeah, you say, so does everyone. But I think I’ve found a pretty unusual twist for mine: The less work I have to do, the more I put off doing any of it.

When I’m overloaded, with deadlines packed as tightly as a can of Pringles, my inner time-management ninja takes over. I get things done. (Heck, I’ve even lectured about how to juggle a blazillion projects!) These days, though, my workload is reasonable. Pleasant, even. I’ve got a chance to actually get ahead of things, to write a stockpile of blog posts and edit photographs and, y’know, strategize.

But that’s not how I’m spending my days. Instead, it’s been over two weeks since I put up a fresh post here. (I did, however, just post a fab weeknight recipe on the blog I write for Weight Watchers: Quick Escarole & White Beans.)

Sigh. I have no idea what I’m even doing with all this time—it’s not like I’m out getting my nails done, or writing a novel. I’m just… frittering. Playing whack-a-mole with deadlines, only dealing with work as it comes due.

Some days, this blasé attitude extends into dinner prep. And once in a while, that turns out to be a good thing. Like with this noodle-free “lasagna.” It’s nothing more than thinly sliced eggplant and zucchini, layered with sauce and cheese then baked until it’s much more luxurious-tasting than I have any right to expect, given the effort involved. Gluten-free, grain-free, and much, much easier than a traditional lasagna. Easier than my Roasted Vegetable Lasagna, too.

I knew Harry wouldn’t touch this so while it baked I made some tricolor shells (which also made a nice side for me and Stephen, otherwise I wouldn’t have bothered). He had macaroni, grapes, and buttered bread. Stephen and I had vegetable-packed lusciousness.

Eggplant & Zucchini “Lasagna”
Serves 6

3 cups prepared pasta sauce (use a lower-sodium variety if serving to your baby; I used Little Gram’s)
2 medium eggplant, sliced thin lengthwise
1/2 cup shaved Parmesan (use a vegetable peeler)
1 1/2 cups shredded mozzarella
2 medium zucchini, sliced thin lengthwise

Preheat the oven to 400°F, with a rack in the center. Coat a 9 x 13 baking dish with cooking spray.

  1. Spread about 1/2 cup of the sauce in the bottom of the baking dish, and top with a layer of eggplant slices. Spread another 1/2 cup of sauce on top, and sprinkle lightly with Parmesan and mozzarella. Top with a layer of zucchini slices, then more sauce and more cheese. Repeat with remaining vegetables, sauce, and cheese, making sure to end with sauce, then cheese.
  2. Cover tightly with foil and bake for 45-50 minutes, until the vegetables pierce easily with a sharp knife. Uncover and bake an additional 10 minutes, until sauce is bubbling and cheese is browned.
  3. Let sit for 5 minutes, then serve.

MAKE BABY FOOD: Assuming your baby is ok with cooked tomatoes (most are), the texture of these vegetables is wonderful for early eaters—they become silky-soft. You can mash them with a fork (peel off the cheese if it seems too stringy) or puree the whole dish.

This Post Has 8 Comments

  1. Karin

    I love that you post what Harry eats — my kid would approve. 🙂

    1. Debbie Koenig

      Thanks, Karin! I hate it when bloggers brag about all the amazing things their kids eat. I like to cook amazing things, but my kid sure doesn’t like to eat them! If I *didn’t* point that out, I’d feel like a liar.

  2. Jayne Telfer

    That looks wonderful – I have Harry times 3 in my house – 2 boys and a husband who are picky each in different ways – drives me crazy!! Love your blog!!

    1. Debbie Koenig

      Ugh Jayne, I’m sorry you’ve got 3 Harrys at home–that would DEFINITELY drive me crazy!

  3. Lisa

    Hi Debbie,
    Don’t know how I stumbled upon your blog awhile ago but I enjoy reading your adventures. My kids( three sons) are all grown with their own families now but I wanted to let you know that your book and blog impressed me so much that I am giving this book as a baby shower gift from now on! I gave it to my nephew and his wife a few weeks back and they LOVED it. The card they sent me said they’ve been reading it, enjoying it and cooking from it! Baby has arrived, 1.5 weeks old now! And also, I gave one to my daughter in law who lives 12 hours away and is newly-pregnant as a “Happy New Pregnancy” book! She has an 18 month old so I know she is going to get a LOT of use out of it.

    Thank you for writing so down-to-earth and sharing your knowledge and experiences with so many.

    Lisa(gramma to three–and counting)

    1. Debbie Koenig

      Lisa, you made my week! And my weekend, too! Thanks so much.

  4. Ed Monie

    I can’t find the “PRINT” button. Are you here to help or frustrate? What’s the big secret?

    1. Debbie Koenig

      Sorry, Ed, no print button! Next time I update the site, that’s #1 on the list. Until then, copy & paste is your friend.

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