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Pasta-less Lasagna

No Pasta Winter Lasagna

The order of the layering the vegetables does not really matter, as long as the potato slices are on the bottom. (So the layer doesn’t fall apart before you can plate it). The vegetables in the dish are based on what I found at the farmer’s market. You can switch out the cauliflower for broccoli and spinach for chard. The chard will require a slightly longer cooking time on the pan. Also, feel free to use whatever herbs you can find. You can use button or crimini mushrooms instead of the portobello. It’s really a free-for-all kind of dish. Instead of having a slice of garlic bread with the lasagna, serve it with a side of quinoa. Quinoa is a super whole grain, containing complex carbohydrates and protein.
Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 8 servings
Calories 170 kcal
Author Nimisha Ambati


  • 2 cups plain marinara or pasta sauce
  • butter for greasing
  • 1 tablespoon olive oil
  • 4 cloves garlic finely sliced
  • 1 teaspoon red chili flakes
  • 2 bunches spinach with stems washed well and still damp
  • 1 large russet potato scrubbed and cut into thick slices
  • 1 portobello mushroom cut into ¼ inch thick slices
  • 1/4 cup dried basil and/or oregano
  • 1/2 teaspoon freshly ground black pepper
  • ¼ - ½ cup Cauliflower cut into small pieces
  • 1 cup fresh Ricotta optional
  • 1/4 cup grated Parmesan or Pecorino cheese optional
  • 2 Tbs. Olive Oil for drizzling


  1. Preheat the oven to 375 degrees F. Butter a 9" x 9" glass baking dish.
  2. Warm 1 tablespoon olive oil in a medium pan, over medium heat. Add garlic and hot pepper flakes, and sauté until the garlic turns golden brown. Turn up the heat to medium-high and add spinach. Sauté the spinach until all of the water has evaporated, about 5 minutes.
  3. Meanwhile, spoon ½ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the potato slices on top of the marinara. Next, arrange the portobello slices over the potatoes. Spoon more marinara and sprinkle 1 tablespoon of herbs over the mushroom. Spread out the sautéed spinach and cauliflower over the marinara and herbs. Next, spread the ricotta with the remaining marinara over the layers of vegetables. Sprinkle with parmesan, black pepper, and remaining herbs. Drizzle two tablespoons of olive oil.
  4. Bake for 40 minutes. Serve warm over a bed of cooked quinoa.