No-bake lasagna

By Rodney Bowers
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  • 454 grams pizza dough, rolled into 6 individual rounds
  • 454 grams fresh mozzarella, finely sliced
  • 1/2 cup Parmesan
  • 3 tablespoons extra virgin olive oil
  • 1 shallot, finely minced
  • 1 clove garlic, minced
  • 1 bunch kale, stems removed and chopped finely
  • 2 small yellow zucchinis, sliced 1/2 inch thin lengthwise
  • 2 small green zucchinis, sliced 1/2 inch thin lengthwise
  • 1 small eggplant, sliced 1/2 inch thin and salted
  • 1 cup cremini mushrooms
  • 2 cups tomato sauce
  • 1/2 cup pesto


  1. Prep tomato sauce, dough and pesto in advance.
  2. Roll out the dough balls super thin with a pasta maker attachment or rolling pin.
  3. Grill the rounds or cook in a pan and set aside.
  4. Add all the vegetables, except the kale, into a bowl with half the oil.  Season and grill until cooked, but still firm. Set aside.
  5. Sauté the kale in a pan with the shallots and garlic and set aside.
  6. Warm tomato sauce in a pot.
  7. Build the lasagna by alternating layers of grilled dough, vegetables, sauce, pesto and cheese.
  8. Garnish and serve.

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