Vegetable "no Noodle" Lasagna Recipe

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly oil them.

Slice the eggplant lengthwise into 1/4-inch (6 mm) slices. Salt both sides lightly and let sit on a rack or paper towel for 15–20 minutes to draw out moisture and reduce bitterness. Pat dry with paper towels.

Slice the zucchini and celeriac into 1/8–1/4-inch (3–6 mm) slices to approximate lasagna 'noodles'. Slice mushrooms about 1/8–1/4-inch. Toss all prepared vegetables (after salting eggplant and patting dry) with 3 tbs olive oil, 1 tsp kosher salt and 1 tsp black pepper so that they are lightly coated.

Arrange the slices in a single layer on the prepared baking sheets (overlap minimally). Roast for 12–18 minutes, flipping halfway, until vegetables are just tender and have light browning at the edges. Remove and let cool slightly. Reduce oven to 375°F (190°C) when ready to assemble.

While vegetables roast, heat 1 tbs olive oil in a medium saucepan over medium heat. Add the minced shallot and cook 2–3 minutes until soft and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant (do not burn). Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the chopped fresh tomatoes or canned tomatoes and 2 tbs white wine (if using). Bring to a gentle simmer, then reduce heat to low and simmer 12–15 minutes, stirring occasionally, until slightly reduced and thickened.

Stir in 1 tsp sugar (if tomatoes are acidic), 1 tsp dried oregano, torn basil leaves, 1 tsp kosher salt and 1 tsp black pepper. Taste and adjust seasoning. If you prefer a smooth coulis, blend with an immersion blender or transfer to a blender and purée until smooth. Return to low heat while assembling.

Drain ricotta well by placing it in a fine mesh sieve over a bowl for 20–30 minutes, pressing gently to remove excess whey if necessary. Well-drained ricotta yields a creamier whipped texture and prevents watery lasagna.

Place the drained ricotta, grated Parmesan, 2 tbs heavy cream, lemon zest, 1 tsp kosher salt and 1 tsp black pepper into a food processor or blender. Pulse until smooth and light, about 30–60 seconds. With the motor running, drizzle in 1 tsp truffle oil and blend until incorporated. Taste and adjust salt or truffle oil—add more truffle oil very sparingly (start small). Transfer to a bowl and refrigerate until assembly.

Lightly oil a 9x9-inch (or similar sized) baking dish with 1 tbs olive oil or spray. Spoon a thin layer (about 1/2 cup) of tomato coulis to cover the bottom of the dish—this prevents sticking and provides moisture.

Place a single layer of roasted vegetable slices to cover the bottom: start with a combination of eggplant and zucchini/ celeriac to form an even base. Trim pieces to fit as needed.

Dot or gently spread about 1/3 of the whipped truffle ricotta over the vegetable layer (use back of a spoon to make a relatively even layer). Sprinkle a few torn basil leaves and some sliced mushrooms if desired for texture.

Spoon another 1/2 cup of tomato coulis over the ricotta, spreading lightly. Repeat layering: vegetables, ricotta (about 1/3 of remaining), basil, coulis. Aim for 3–4 layers depending on height of dish and amount of vegetables, finishing with a top layer of vegetables.

Spoon remaining coulis over the top, leaving some vegetable edges exposed for browning. Sprinkle 2 tbs grated Parmesan evenly over the top.

Cover the baking dish loosely with foil and bake in a preheated 375°F (190°C) oven for 20 minutes to heat through and allow flavors to meld.

Remove foil and bake uncovered an additional 10–12 minutes to allow edges to brown and the top to set. If you want a lightly gratinéed top, broil 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest 10 minutes so layers settle. Garnish with chopped parsley and extra basil leaves. Finish with a light drizzle (optional) of truffle oil if you want a stronger aroma—use sparingly.

Slice into squares and serve warm with extra tomato coulis at the table if desired.