Meatless Monday- No Bake Lasagna

Happy Meatless Monday!  This week I’m featuring a recipe I found in this month’s Whole Living for a No Baked Lasagna.  I usually don’t make Italian in my house because there’s no way that I would ever try to think that I can cook an Italian meal that would come close to Mike’s mother’s, but I thought since that this waskinda pseudo-Italian, I’d give it a shot.  We hadn’t seen Mike’s brother, Anthony, in about a week so we invited him over to have some dinner and catch up.  The best thing about this recipe is that it’s not baked with all that cheese so it’s a much healthier version of the traditional (and one of my favorites) lasagna.


I adapted the amount of the ingredients from the original recipe because when cooking for two guys, I think it’s always best to have a little more.  I also used vegetable stock instead of chicken. 

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 7 garlic cloves, thinly sliced
  • 3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
  • Coarse salt and freshly ground pepper
  • 2/3 cup vegetable stock
  • box of lasagna noodles
  • 2/3 cup small basil leaves
  • 1/2 cup reduced-fat ricotta cheese
  • 1 ounce Pecorino Romano cheese, shaved


  1. Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until sauce like, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
  3. Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
  4. Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

I served the dish with a slice of a whole grain olive baguette and the meal was great!   The flavors mirrored those of a typical lasagna but the consistency and lightness of the dish didn’t leave you feeling full and weighed down.  Buon Appetito!

 What are you cooking tonight for Meatless Monday?

This entry was posted in Meatless Mondays, Recipes and tagged , , , , . Bookmark the permalink.

7 Responses to Meatless Monday- No Bake Lasagna

  1. Brad Stephenson says:

    Looks so good. Before I was thinking I wanted to be like Mike, but now, maybe Anthony.

  2. Linda says:

    Hey Kido …. Mmmm looks Delisss…You may have to make a house call…& Whipped this up in Jersey!

  3. mike says:

    meatless wednesday morning… Banana, blueberry and protein smoothie…think that is going to be my breakfasts during the warm weather months….Not that its warm or nice out today

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