This Layered Spaghetti and Vegetables recipe blends the comforting richness of baked pasta with fresh, healthy ingredients. Thin angel hair spaghetti is layered with zucchini, eggplant, black beans, Italian-seasoned tomatoes, and a touch of mozzarella and parmesan cheese. The dish is finished in the oven, creating a flavorful, golden-brown top. A mushroom gravy is served on the side, giving it an earthy depth of flavor. This versatile, hearty meal makes an excellent vegetarian-friendly dinner option and can easily be adapted for a vegan or dairy-free diet.
Ingredients
Main Dish:
- ½ lb thin spaghetti (angel hair)
- 1 eggplant (medium, sliced lengthwise)
- 1 zucchini (large, sliced lengthwise)
- 8 oz extra firm tofu (optional)
- 1 can black bean soup
- 1 can Italian-style peeled tomatoes
- 1 cup low-fat mozzarella cheese (shredded )
- ¼ cup light parmesan cheese (grated)
- 2 tsp olive oil (for browning)
- salt (to taste)
- black pepper (to taste)
Mushroom Gravy:
- ½ lb mushrooms (browned in pan)
- ½ cup vermouth (or dry white wine)
- 1 beef bouillon cube
- ½ cups water
- 1 tbsp cornstarch
Instructions
Step 1: Prepare Pasta
- Cook spaghetti according to package directions until al dente.
- Drain and set aside.
Step 2: Slice & Prepare Vegetables
- Slice zucchini and eggplant lengthwise into thin slices.
- Cut zucchini slices in half for easier layering.
Step 3: Brown Vegetables & Beans
- In a skillet, sauté zucchini and eggplant slices in 2 tsp olive oil until slightly golden.
- Drain excess liquid from black beans.
- Cook beans in a small saucepan under broil until slightly reduced.
Step 4: Assemble Layers
- In a baking dish, layer cooked spaghetti, zucchini, eggplant, drained tomatoes, tofu (optional), and black beans.
- Sprinkle mozzarella and parmesan cheese evenly between layers.
Step 5: Bake the Casserole
- Bake uncovered at 350°F (175°C) until cheese melts and the top is golden brown, about 30 minutes.
Step 6: Prepare Mushroom Gravy
- In a saucepan, sauté mushrooms until lightly browned.
- Add vermouth, beef bouillon cube, and 2 cups water.
- Dissolve 1 tbsp cornstarch in a little cold water, then stir into the mushroom mixture.
- Simmer until gravy thickens.
Step 7: Serve
- Serve hot, topped with mushroom gravy or alongside for dipping.
Tips
- Use angel hair or thin spaghetti as written; substitute gluten-free pasta if desired.
- Salt and drain eggplant slices before cooking to reduce bitterness and excess moisture.
- Swap tofu for additional vegetables if you prefer a fully vegetable-based dish.
- Add fresh herbs (basil, oregano) for brighter flavor in the tomato or mushroom sauce.
- Use part-skim mozzarella to lighten the dish while keeping it cheesy.
- Broil briefly at the end for extra browning and bubbly cheese.
- Make ahead: assemble, refrigerate, and bake just before serving.
- Add crushed red pepper flakes for gentle heat.
- Substitute black beans for tofu if you want a heartier, bean-based protein.
- Serve with side salad or garlic bread to make it a full meal.
Nutrition
Calories: 365kcalCarbohydrates: 52gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 420mgPotassium: 720mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 24mgCalcium: 140mgIron: 3.5mg
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