Earlier this week, I opened my fridge and realized I had a whole batch of mushrooms that needed to be used up before they went bad. I was craving something warm, cozy, and cheesy, so I decided to skip a trip to the store for pasta and use thick slices of my leftover mushrooms as the lasagna noodles instead.
I wasn't sure how it would hold up at first, but I honestly loved how it turned out! Using mushrooms in place of pasta makes the dish feel lighter while still giving you that rich, comforting lasagna experience. Paired with sweet red bell pepper, yellow onion, a thick tomato sauce, and plenty of melted cheese, it was such a win—and a great way to prevent food waste.
Red Bell peppers and onions
Add in your blended tomatoes. You’ll add tomato paste and it’ll be darker.
Your tomato sauce and veggie mix should be added to you pan
Top your sauce with the mushrooms
Top mushrooms with cheese
Now for the shredded cheese
Repeat step 1
Noodleless Mushroom Lasagna Recipe
Ingredients
- 1 Yellow onion
- 1 Red Bell pepper
- 3 Tomatoes (blended)
- 1 Can Tomato paste
- 2 tsp Sea Salt
- 2 tsp black pepper
- 1 Block Gueyre cheese (chopped)
- 2 cups Mushrooms
- 8 oz Mozzarella (shredded)
- 2 tbsp Olive oil
- 1 tbsp Cane sugar
Instructions
- Chop all of your vegetables. The mushrooms should be chopped in half.
- Cook your onions and bell peppers in a skillet with oil for 5 to 7 minutes. Add in your blended tomatoes, tomato paste, sugar and seasonings. Stir the vegetables and sauces.
- Simmer for 6 minutes.
- Prepare your pan for the oven by spoon in the bottom layer with your sauce. Top it with some mushrooms, on top of the mushrooms are your cheeses. Repeat this two more times.
- Bake at 375 degrees fahrenheit for 18 to 20 minutes.
- Enjoy!