Bob Greenes No Cheese Vegetable Lasagna Recipes

BOB GREENE'S NO-CHEESE VEGETABLE LASAGNA

Steps:

• Preheat oven to 375F
• Coat a 9-inch square or a 10x8" pan with cooking spray
• Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute
• Spread 1/2 cup of the marinara sauce on the bottom of the pan
• Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture
• Repeat the layers again and transfer to oven
• Bake for 50 minutes, until lightly browned
• *For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry)
• Cook pasta according to the package directions
• In a large bowl, combine all the ingredients except the marinara sauce
• Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce
• Bake for 40 minutes, until lightly browned

BOB'S AWESOME LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
• Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
• Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

BOB GREENE'S NO-CHEESE VEGETABLE LASAGNA

Steps:

• Preheat oven to 375°F
• Coat a 9-inch square or a 10x8" pan with cooking spray.
• Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.
• Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven.
• Bake for 50 minutes, until lightly browned.
• For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry).
• Cook pasta according to the package directions.
• In a large bowl, combine all the ingredients except the marinara sauce.
• Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce.
• Bake for 40 minutes, until lightly browned.

THREE CHEESE VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
• In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
• In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
• In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
• Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

VEGETABLE NO CHEESE LASAGNA

Steps:

• In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
• Cook noodles to instructions on box.
• Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
• Bake at 375°F for 60-75 minutes check for veggie doneness.