Easy Cheesy Meatless Lasagna Recipes

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

CHEESY LASAGNA

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

EASY LASAGNA WITHOUT RICOTTA CHEESE OR COTTAGE CHEESE

Steps:

• Heat the 2 tablespoons of olive oil for the sauce (see ingredients list for the sauce) in a pan and add chopped yellow onions and garlic, for 10 to 12 minutes until the onions and garlic are well sauteed.
• Once the onions and garlic are sauteed and no water is left (it's good to lightly brown the contents), add the butter and saute for few more minutes.
• Add the prepared onion garlic mixture to the marinara sauce and also add all the spice powders (onion, garlic, parsley, oregano), mix well and keep this prepared sauce aside.
• Cook the lasagna sheets according to instructions in the package. Make sure to use enough water (boiling water) to cover the lasagna sheets, or it won't get cooked properly. After you put the sheets in to the boiling water, give it a minute so the sheets will become slightly soft and you can gently press with a spatula so the sheets will get immersed in the water. If there is no enough water, make sure to add more water.
• Once the lasagna sheets are cooked, drain the hot water and I recommend adding some cold water to the same pan, which will help you to easily transfer the lasagna sheet from the pan. Transfer the cooked sheets to a foil greased with little oil.
• Once the sheets are transferred to the foil or any flat surface, grease your palm with some olive oil and sprinkle some olive oil over the sheets and gently grease each sheet with olive oil, which will help to prevent the sheets from sticking together.
• Preheat the oven to 375 degree Fahrenheit.
• Grease a large baking pan with oil(you may use a 13*9 inch baking pan or use any baking pan that can fit the sheets).
• Add few spoons of prepared sauce to spread over the baking pan.
• Add lasagna sheets on top of the sauce in a single layer.
• Add more sauce over the sheets and spread evenly.
• Add shredded cheese over the sauce in a single layer.
• Place the next layer of lasagna sheets in a single layer.
• Again, repeat the process by adding a single layer of sauce which is topped with enough cheese in a single layer.
• Repeat this process until the top layer of lasagna sheets are placed (do not add cheese above the top layers now).
• Once the topmost layers are placed in a single layer, add enough sauce and spread the sauce evenly.
• Cover the baking pan with foil and bake in the preheated oven for about 20 minutes.
• After 20 minutes of baking, remove the covering foil and top the lasagna with shredded cheese as desired.
• Cover the baking pan again with foil and bake for another 10 more minutes.
• After 10 more minutes of baking, open the pan and see if the cheese is melted enough. You may keep the pan opened, and bake for another 5 more minutes if needed so that the cheese will be bubbly and golden brown (do this only if you desire, you may also broil it for the final 3 to 4 minutes if you like).
• Allow the lasagna to cool down for few minutes, slice and serve!

EASY MEATLESS LASAGNA

Steps:

• Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

EASY CHEESY MEATLESS LASAGNA

Steps:

• Preheat Oven to 350 degrees.
• Combine both pasta sauces in a medium-sized bowl.
• In a separate bowl, combine ricotta cheese with the parmesan and 8 ounces of the mozzarella cheese. Use a spatula to divide the cheese mixture into four parts in the bowl by marking the top.
• Spread 1/2-3/4 cup of the pasta sauce over the bottom of a 9x13" pan.
• Lay three lasagna noodles on top of the sauce and spread 1/4 of the cheese mixture over the noodles followed by another cup of sauce.
• Continue this same process with three more layers and top with the remaining noodles. Spread sauce over the top noodles followed by the remaining mozzarella cheese and dried parsley.
• Cover pan with foil and bake for 45 minutes. Remove foil and continue to bake and additional 5-10 minutes or until the cheese starts to brown and the lasagna is bubbly.
• Allow to cool for at least 10 minutes before cutting and serving.

VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
• When the vegetables are done cooking, stir the marinara sauce into the skillet.
• Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
• Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
• Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

EASY CHEESY LASAGNA

Steps:

• First pre-heat your oven to 375 degrees. We won't be boiling any noodles (hallelujah) so you can get right to the sauce!!

EASY CHEESY LASAGNA

Steps:

• Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray.
• To make the sauce: On the stove top in a deep pot over medium-high heat cook beef, sausage and onion in a couple of drizzles of olive oil until no pink remains Season with salt and 1 tsp black pepper.. Drain excess fat from pot.
• To the pot add garlic, 1 Tbsp Italian seasoning and bay leaf. Cook for 1 minute.
• Add pasta sauce, tomato sauce and basil. Simmer for 15 minutes then remove from the heat. Remove bay leaf from the sauce.
• Meanwhile, in a small mixing bowl mix together ricotta, eggs, 1/3 cup shredded Parmesan, and remaining 1 tsp dry Italian seasoning. Add 1/4 tsp freshly ground black pepper.
• To assemble: Ladle 1/2 cup sauce into the bottom of the prepared dish. Arrange one layer of lasagna noodles over sauce.
• Spread noodles with 1/3 of the ricotta. Cover with 1/3 meat sauce then sprinkle with 1 cup mozzarella cheese.
• Repeat layers, ending with noodles, meat sauce and 1 1/2 cups mozzarella cheese. Sprinkle the remaining Parmesan on top.
• Cover with aluminum foil spritzed with cooking spray. Bake covered for 1 hour.
• Uncover, and bake for an additional 15 minutes or until the noodles are fork tender.
• Let stand on counter for 10 minutes then cut and serving.

BETTER-THAN-EVER CHEESY MEAT LASAGNA

Steps:

• Heat oven to 375°F.
• Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
• Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; cover.
• Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

CHEESY BEEF LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain lasagna noodles as directed on package, using minimum cook time.
• Meanwhile, in medium bowl, stir together cottage cheese, ricotta cheese, eggs, pesto and salt. Stir in 1 cup of the mozzarella cheese. Set aside.
• In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.
• Spread 1 cup beef mixture in baking dish; top with 3 noodles and 2 1/2 cups cheese mixture. Top with 3 noodles, 2 cups beef mixture and 3 more noodles. Top with remaining cheese mixture, 3 noodles and remaining beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
• Cover; bake 40 to 45 minutes. Uncover; bake 20 minutes longer or until cheese is browned. Let stand 10 to 15 minutes before serving.

EASY LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13x9 inch baking pan.
• In a large bowl, combine ricotta cheese, eggs, parmesan cheese, parsley and one cup of mozzarella cheese. Mix until well combined.
• To assemble lasagna, place 1 and 1/2 cups of spaghetti sauce in the bottom of the prepared baking pan. Gently place four lasagna noodles onto sauce. Most 13x9 inch pans will fit three noodles length (13" side) wise, and a shorter, broken noodle width (9" side) wise.
• Add approximately 1/3 of the cheese mixture to the top of the noodles, and gently spread across noodles. Top cheese with 1 cup of sauce, then noodles, then cheese again. Repeat one more time, finishing with a final layer of sauce. Sprinkle remaining mozzarella cheese evenly over the sauce.
• Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven and allow to stand for ten minutes prior to serving.

MEATLESS LASAGNA

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside., Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13x9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top., Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

CHEESY MEAT LASAGNA

Steps:

• Preheat oven to 350°F
• Boil and cook shells as directed
• Brown ground beef, season, and drain grease (reserve 1 tsp).
• Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil).
• combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally.
• Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again.
• Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna.
• Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad.
• Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!