Noodle-less Lasagna
We could have called it ostensible lasagna. First we take the idea of turning vegetables into “noodles” and flip it on its side. In place of the lasagna-style, flat noodles, we sub in thin slices of roasted eggplant and zucchini. From there the predictable thing would be to go all in on vegetarianism. Instead we keep the ground beef and cheese that makes lasagna such a hearty, satisfying comfort food. Layering it all together creates a wonderful mash up that crosses borders, pushes boundaries and tastes so good.
Substitutions: In the video we use store bought tomato sauce and our homemade pesto. Use whatever is convenient.
For a vegetarian version use ground BeyondMeat or other meat alternatives.
Ingredients
1 zucchini
1 eggplant
2 T avocado oil
½ t + ½ t salt
1 large onion or two small ones, chopped small
2 garlic cloves, minced
½ T Italian spice mix
½ t pepper
¼ cup wine (red is best, but white will do)
½ cup goat cheese (mozzarella or cheddar)
¼ cup goat feta, crumbled
½ cup sauce (tomato pasta sauce or pesto or both)
Directions
Slice zucchini and eggplant into thin slabs. Reserve any left over edges and chunks.
Mix oil and ½ t of salt in a small bowl. Paste oil mixture lightly onto both sides of the zucchini and eggplant slabs.
Place slabs on grill or air fryer basket and cook until they’ve mostly dried out, but not burned, about 20 minutes in an air fryer or a 250F oven, flipping halfway. Cool on a rack.
While the eggplant and zucchini are cooking, break up ground beef in a frying pan. Cook until brown. Drain oil and set beef aside in a bowl with a piece of paper towel to absorb the oil.
Preheat the oven to 375F.
Chop up leftover bits of eggplant and zucchini. Slice onion into small chunks. Put all the veggies into the frying pan on medium heat. Fry, stirring often, for five minutes. Add the garlic, Italian spice, ½ t salt and pepper. Stir to combine. Add wine and continue to cook until liquid has evaporated and onion has gone translucent. Remove veggies from heat.
Grate cheddar cheese and crumble feta.
With all the ingredients ready, start layering the lasagna in a 4” by 8” cake pan. Spread half the meat on the bottom of the pan. Add half the veggies and then spread ¼ cup of sauce over top. Cover with slabs of zucchini and then feta cheese. Repeat layers: meat, veggies, sauce, “noodles,” and then cheese.
Cook for 45 minutes to an hour in a 375F oven. It’s done when the sauce is boiling and the cheese is just turning brown.
Remove from the oven and let sit on the counter for 10 minutes to let the lasagna firm up.