Cant Believe Its Not Meat Lasagna Recipes

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CROWD-SOURCED MEAT LASAGNA



Crowd-Sourced Meat Lasagna image

There are very few dishes that taste equally as good, if not better, on the second day as they do on the first. Lasagna is one of them. It takes a bit of effort to make, but with your help we've created a great recipe for this layered dish. In my first question to you about this recipe, I asked what direction we were going for the noodles. When 64% of you said you wanted to use OG (dried) lasagna noodles, I knew we were in for a classic version. Make no mistake, this is a meat lasagna, because 84% of you wanted to push the veggies aside. Which brings me to the cheese: This lasagna is loaded with so much of it, I expect to see plenty of cheese pulls on social media (tag me)! Mozzarella and ricotta were the top picks, so we piled them on - along with a dusting of Parmesan. Once you bake your lasagna, try this tip: Use the tines of a fork to perforate the cheesy top into squares so you don't drag your cheese along with the knife when you're serving it. And of course, don't forget to follow me @SunnyAnderson on Twitter to catch the next poll.

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, plus more for the dish
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pound ground beef
8 ounces sweet Italian sausage, casings removed if links
1/4 cup tomato paste
1/4 cup dry vermouth or white wine
1 28-ounce can crushed tomatoes
Pinch of sugar, as needed
Kosher salt
12 lasagna noodles (about 10 ounces; not oven-ready or no-boil)
2 large eggs
1 32-ounce container whole-milk ricotta cheese
2/3 cup plus 1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
Freshly ground pepper
2 8-ounce bags shredded mozzarella cheese (about 4 cups)

Steps:

  • Preheat the oven to 400˚ F. Rub the bottom and sides of a deep 9-by-13-inch baking dish (about 5 quarts) with olive oil. Set aside.
  • Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon oregano and a pinch each of salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Add the beef and sausage and cook, breaking up the meat into crumbles with a spoon, until no longer pink, about 5 minutes. Stir in the tomato paste and cook until everything is well coated and the tomato paste is a shade darker, about 2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pot, until almost dry. Add the crushed tomatoes, 1 1/2 cups water, the remaining 1 teaspoon oregano, 1 teaspoon salt and a generous amount of pepper. Bring to a simmer, reduce the heat to low and simmer gently until the sauce reduces slightly, 20 to 25 minutes. Season with salt and pepper; add a pinch of sugar if the tomatoes taste sharp.
  • Meanwhile, cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook, stirring, until just al dente and pliable, about 6 minutes. Transfer to a colander; run cool water over the noodles and separate them.
  • Make the filling: Lightly beat the eggs in a medium bowl. Add the ricotta, 2/3 cup Parmesan, the parsley, 3/4 teaspoon salt and a few grinds of pepper and stir until combined.
  • Assemble the lasagna: Spread a thin layer of sauce (about 1 cup) in the bottom of the baking dish. Top with 3 noodles, laying them lengthwise. Top the noodles with one-quarter of the remaining sauce (about 2 cups). Dollop one-third of the ricotta mixture (about 1 1/2 cups) on top and spread in an even layer. Top with 3/4 cup mozzarella and 1 tablespoon Parmesan. Repeat these layers two more times (noodles, sauce, ricotta mixture, mozzarella and parmesan). For the last layer, add the remaining 3 noodles, sauce, mozzarella and Parmesan.
  • Cover the baking dish with foil, sealing the edges (do not press the foil into the cheese). Bake until the lasagna is hot and bubbly, 35 to 40 minutes. Uncover and continue baking until golden brown, 20 to 30 more minutes. Let cool at least 20 minutes before slicing.

CAN'T BELIEVE IT'S NOT MEAT LASAGNA



Can't Believe It's Not Meat Lasagna image

A little Italian market near my work makes the most amazing vegetarian lasagna that I decided to re-create myself. I can't stand the stringiness of sqaush like veggies and hubby doesn't like texture of soy/tvp meat replacements, but I think I've found a combination that fixes our texture issues with other vegetarian lasagna recipes. It's a little bit of work but SO worth it!

Provided by Lori Alcorn

Categories     One Dish Meal

Time 1h45m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 14

9 lasagna noodles, cooked
32 ounces chunky pasta sauce with mushrooms
1 kg mixed vegetables, carrots, cauliflower and broccoli
1/4 cup textured vegetable protein (TVP)
1/2 cup water, boiling
1 teaspoon liquid beef bouillon
1 cup ground round (or other soy based ground beef replacement)
1 (16 ounce) can tomatoes, diced with Italian Spices
2 garlic cloves, minced
16 ounces cottage cheese (I use fat free)
1/2 cup grated parmesan cheese
8 ounces frozen chopped spinach
2 medium eggs
4 cups mozzarella cheese, shredded

Steps:

  • Preheat oven to 375°F Cook lasagna noodles as directed, boiling approximately 8-9 minute Also boil mixed vegetables until tender, approximately 8-9 minute Meanwhile, add boullion to boiling water then add TVP to rehydrate.
  • Add diced tomatoes and garlic to sauce, then split into two seperate pots (I rinse and reuse pots from step 1). In one pot of half sauce add boiled veggies, cover and let simmer for about 15 minute In the other pot of half sauce add TVP and ground round, cover and let simmer for about 15 minute Meanwhile, in a bowl combine spinach, cottage cheese, parmesean cheese and eggs.
  • In a deep 9x13 lasagna pan, add enough of the 'meat' pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles if possible. Spread 1/2 cheese mixture on top of noodles, top with 1/2 veggie pasta sauce, sprinkle 1 cup mozzarella to complete first layer.
  • Repeat layer, 1/2 'meat' sauce, 3 noodles, remaining cheese mixture, remaining veggie sauce, 1 cup mozzarella.
  • Last layer, add remaining 3 noodles, remaining 'meat' sauce, sprinkle with remaining mozzarella.
  • Bake for 50-60 minutes. Once removed from oven, let sit at least 10 minutes to allow lasagna to reabsorb a lot of the liquid you'll see on top.

Nutrition Facts : Calories 556, Fat 24.6, SaturatedFat 12.1, Cholesterol 120.5, Sodium 1429.2, Carbohydrate 47.6, Fiber 7.8, Sugar 14.2, Protein 37.5

CAN'T BELIEVE ITS LIGHT-MEAT LASAGNA



Can't Believe Its Light-Meat Lasagna image

Make and share this Can't Believe Its Light-Meat Lasagna recipe from Food.com.

Provided by Sugar Dumpling

Categories     Meat

Time 1h35m

Yield 9 , 9 serving(s)

Number Of Ingredients 15

1 lb extra lean ground beef, browned
3 garlic cloves, crushed
1 tablespoon dried oregano
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
1 (24 ounce) jar spaghetti sauce (low fat)
2 tablespoons tomato paste
1 (14 ounce) can crushed tomatoes
1 small onion, minced
6 large fresh mushrooms, chopped fine
1 egg
1 (16 ounce) container low-fat ricotta cheese
1/2 cup parmesan cheese
9 lasagna noodles (mulitgrain)
2 cups lowfat mozzarella cheese, shredded and divided

Steps:

  • Preheat oven to 375 degrees. Brown meat with garlic, oregano, basil, and parsley.in large skillet. Stir in spaghetti sauce, paste, crushed tomatoes, mushrooms, and onions. Simmer 5 min., stirring occasionally. Remove from heat.
  • Mix egg, ricotta cheese, and Parmesan together. Spread 1 cup of spaghetti sauce mixture on bottom of greased 13x9-inch baking dish. Top with layer of 3-4 noodles, then layer of 1 cup of the ricotta cheese mixture, then layer of 1/2 cup of the mozzarella cheese. Repeat layers but end with a layer of lasagna noodles, and then spaghetti sauce mixture on top. Cover with foil.
  • Bake 30 minute or until heated through. Uncover and top with remaining 1 cup of mozzarella cheese. Bake, uncovered, an additional 5 minute or until cheese is melted. Let stand for 5 minute before serving.

Nutrition Facts : Calories 268.6, Fat 7.1, SaturatedFat 2.6, Cholesterol 59.6, Sodium 636.1, Carbohydrate 31.6, Fiber 2.3, Sugar 10.3, Protein 19.3

I-CAN'T-BELIEVE-IT'S-NOT-MEAT! VEGGIE LASAGNA



I-CAN'T-BELIEVE-IT'S-NOT-MEAT! VEGGIE LASAGNA image

Categories     Pasta     Vegetarian

Yield 8-10 servings

Number Of Ingredients 17

9- spinach lasagna noodles
2-1/2 to 3 cups Mozzarella cheese, grated
Parmesan cheese for top of lasagna
SAUCE:
2 tbsp olive oil
2 jars prepared spaghetti sauce - I like Classico or President's Choice
1/2 eggplant, diced
1 onion, chopped
1 lb mushrooms, sliced
1 red pepper, diced
1 small zucchini, diced
COTTAGE CHEESE FILLING:
500 ml container cottage cheese
2 eggs, beaten
1-10 oz package frozen chopped spinach, thawed and drained well
3 tablespoons fresh basil, chopped
1/4 cup Parmesan cheese

Steps:

  • Wash and chop all vegetables. Heat olive oil in large saucepan and saute all vegetables until eggplant is cooked through. Add sauce and simmer while preparing rest of components. Boil noodles according to package directions, adding a teaspoon of olive oil to the cooking water to prevent sticking. Mix cottage cheese, beaten eggs, basil, spinach and Parmesan cheese in medium bowl. Layer: 1/3 of sauce, 1/2 of cottage cheese mixture, 1/2 of grated cheese, and 3 noodles. Repeat layers. Top with remaining sauce and any remaining grated cheese, and sprinkle with Parmesan cheese. Bake at 375 F for approximately 40 minutes, or until cheese is bubbly. Let stand 5 minutes before cutting.

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