Lasagna is a popular dish but let’s be honest, it takes a bit of work and is not something you whip up on the spur of the moment. First, you have to cook the lasagna sheets, a few at a time and set them aside. Then prepare the tomato sauce, cream/cheese layer, shred the vegetables. Now, you have to assemble each layer, red first, some noodles, then some cream, vegetables, seasonings, repeat 3-4 times. Top with more cheese. Then bake for 40 minutes. That will take a few hours!
What if you didn’t have to precook the lasagna sheets and skip the baking altogether? Wouldn’t that be amazing? Introducing my lazy one pot no bake no boil lasagna! I used my favorite cast iron pan but you can use a large shallow pan as long as you have a lid for it. You are basically making rustic stovetop lasagna that can even be made when you are camping. It is that easy! You won’t get neat layers but I promise, it will tastes as good as the old fashion one!
Start by stir frying 1 large chopped onion, few cloves of garlic in olive oil. Add a few tablespoons of balsamic vinegar and stir. When the onions start to be translucent, add a few cups of your favorite tomato sauce with equal amount of water or vegetable broth. Taste and season with salt, pepper, Italian herbs (thyme, oregano, rosemary).
Time to break 4-5 lasagna sheets each into 3 smaller pieces and add to the pan. Push them down into the sauce. Cover and simmer for 10-12 minutes. Check after 5 minutes, stir and add some water if needed. You want enough liquid in the pan at all times so that the noodles can cook.
Time to add thin slices of vegetables like zucchini, squash, or mushrooms, etc. Push them down so that they are covered by the sauce. Cover and continue to simmer for 10 minutes, checking regularly to make sure that there is enough sauce.
At this point, you can add either some plant-based cream like Miyoko’s liquid mozzarella, or homemade cashew cream, and some shredded vegan cheese and stir. This is a good time to add some finely chopped leafy greens or spinach. Cover and cook for another minute or two. Taste to check that your lasagna are fully cooked, add a little water if needed. Serve with a nice green salad and some bread.
Bon appetit !
Rustic No Bake Lasagna
Ingredients
Sauce
- olive oil
- 1 medium onion chopped
- 1 tbsp balsamic vinegar
- 3 cloves garlic minced
- 3 cups tomato sauce
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 tsp oregano
- salt & pepper
lasagna
- 4-5 lasagna sheets
- 1/2 zucchini thinly sliced
- 1 cup mushroom slices
- 1-2 cups julienne leafy greens (swiss chard, kale or spinach)
cashew cream
- 1 cup raw cashews
- 1.5 cup hot water
- 1 cup shredded vegan cheese
Instructions
Prepare the sauce
- Heat up a few tablespoons of olive oil in a shallow frying pan. Add 1 large chopped onion, few cloves of garlic minced.
- Add a few tablespoons of balsamic vinegar and stir. When the onions start to be translucent, stir in a 3 cups of your favorite tomato sauce and 2 cups of water.
- Season with salt, pepper, Italian herbs (thyme, oregano, rosemary).
Make cashew cream
- Blend 1 cups of cashews with 1 cups of hot water, 1 tsp salt, pepper and 2 tbsp olive oil.
Make the lasagna
- Take 4-5 lasagna sheets and break each into 3 smaller pieces and add to the pan.
- Push them down into the sauce. Cover and simmer for 10-12 minutes.
- Check after 5 minutes, stir and add some water if needed. There should be enough liquid in the pan at all times so that the noodles can cook.
- Add thin slices of vegetables zucchini, squash, or mushrooms.
- Push them down so that they are covered by the sauce.
- Cover and continue to simmer for 5 minutes.
- Stir in the cashew cream, shredded vegan cheese and julienned leafy greens.
- Cover and simmer for another minute. Taste and season if needed.
- Serve with a nice green salad and some French bread.
