Noodle-less Tomato Basil Lasagna


What do you think of when you think of lasagna? Noodles, sauce, cheese. Yup. Pretty standard. What if this gluten free diva told you there are some pretty fab rice noodle alternatives these days? What if I told you that you don’t even need noodles????


When I went gluten-free, I didn’t have the luxuries I do now, like Tinkyada and Dellalo noodles are some of my favs. But although they both make a mean spaghetti and penne noodle, the lasagna is just ok. I usually just make a noodle bake when I’m in the mood for lasagna. But who even needs noodles when you have vivacious veggies?

Noodle-less Tomato Basil Lasagna (serves 2)

1 small butternut squash (I only used half)
2 portabello mushrooms, thinly sliced
1 medium zucchini, thinly sliced lengthwise
fresh mozza
2 tbsp of nooch (nutritional yeast)
a scatter of chopped fresh basil (or dried if you can’t get fresh)

Start by cooking your squash. Preheat your oven to 350. Peel your squash and cut it in half lengthwise and scoop out the seeds. Pour an inch of water in the bottom of a glass dish and put the squash in. Bake for 30-40 minutes (check at 30 to see if it’s getting soft). While your squash cooks, prep your veggies. Heat a wok on the stove and add a bit of EVOO. Sautée the sliced mushrooms until softened. Set aside and do the same with the zucchini. Prepare your sauce. Once the squash is done, allow it to cool and then slice half of it into, long noodle-like pieces (pictures below). You can put the other half the squash in the fridge for another meal later in the week.

Tomato Basil Sauce
2 medium tomatoes
1 clove of garlic
1 handful fresh basil
1 tsp olive oil
1 tbsp of tomato paste
sea salt & pepper to taste
Blend it all up! I added a bit of water to mine.

Spoon a bit of sauce onto the bottom of an 8×8 oven-safe dish.


Layer in your squash “noodles”.


Pour more sauce on, then add your mushroom “noodles”.

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Pour on some more sauce and your zucchini “noodles”.

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Finally add some fresh mozza (I snagged some from the Butcher’s Son, a vegan delicatessen. Or use daiya or homemade cashew cheeze. Sprinkle on the nutritional yeast and some fresh basil.

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We split the entire thing ourselves! Super comforting and awesome =)


Definitely worthy of a lazy Sunday afternoon, labour of love meal =)


14 thoughts on “Noodle-less Tomato Basil Lasagna

    1. Don’t get me wrong – I LOVE noodles, but sometimes variety is good. The sauce turned out well and the vegan mozz was definitely the star of this show! Thanks Mary Ellen =)

  1. This sounds really nice. The Abundance Diet has a delicious lasagne using zucchini and eggplant as noodles, but I really love the idea of using mushrooms and pumpkin as well… because mushroom and pumpkins are awesome.

    1. They are half moons! I bought a vegan cheese that was round with a flat bottom, so moons made sense.
      I love lasagna! I don’t make it as much as I used to, but still love it. You should give it a go again =)

  2. This looks yummy! :) I still cant get over the fact that you have a vegan deli and it has cheese! :) Love it! Glad I’ve discovered Healthy Vegan Fridays – thanks for hosting! I’ll be back again soon! :)

    1. Thanks so much! I’m such a lucky girl with so many awesome vegan foods close at hand. So happy you found HVF! I look forward to seeing your contributions!!! Have a great week Laurena!

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