Noodle-less Lasagna

Vegetable Noodles:

  • large sweet potato
  • 1 large purple eggplant
  • 3 medium size winter squash/zucchini (I used 2 zucchini and 1 winter squash)

“Cheese-less filling”:

  • 1 package firm tofu
  • 1 package frozen spinach
  • 2 leeks or 1 onion
  • 1/2 clove of elephant garlic (or approx 2 cloves regular)
  • Nutritional Yeast to taste
  • Black pepper


  • 1 large can of 365 (Whole Foods brand) crushed tomatoes with basil
  • 1/2 clove of elephant garlic (or approx 2 cloves regular)
  • Cayenne to taste
  • Cumin to taste
  • Onion powder to taste
  • Paprika to taste
  • Black pepper


Slice sweet potato, eggplant, zucchini and winter squash into thin slices. I prefer to cut the first 2 in long slices to act as a firm base, the latter in rounds in order to make the top pretty.

Defrost spinach and mix in bowl with pressed garlic, chopped leek or onion, and tofu. Use a potato masher to create a ricotta-like consistency. Add nutritional yeast and pepper to taste.

Open and heat canned tomatoes in a pot and add seasoning.

Now that your 3 parts are prepped, assemble “lasagna” by pouring some watered down sauce in the bottom of a baking pan or glass baking dish. Create a layer of sweet potato “noodles” on the bottom avoiding gaps by overlapping in some areas.  Layer filling mixture thinly over the sweet potatoes and then spread a thin layer of sauce over that. Next layer the eggplant and do the same filling/sauce layering on top. Next decorate the top with the winter squash and zucchini.

Finally, top off your dish with a layer of sauce to keep from drying out.

Bake for approx 1 hour covered with aluminum foil at 375 degrees F.

**Depending on the size of your baking pan, you may have extra. I used mine to create a second smaller pan. MMM tastes just like lasagna but way healthier! Buono appetito!