Ellens Noodless Lasagna Recipes

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EASY LASAGNA I



Easy Lasagna I image

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Provided by Susan T.

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
  • Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g

EGG NOODLE LASAGNA



Egg Noodle Lasagna image

An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.

Provided by Hey Jude

Categories     Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
1 lb lean ground beef
6 green onions, sliced
2 large garlic cloves, minced
3/4 teaspoon salt, divided
1 (26 ounce) jar tomato and basil pasta sauce
1/8 teaspoon pepper
1 (8 ounce) package ricotta cheese
1 cup sour cream
1/2 cup shredded parmesan cheese

Steps:

  • Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
  • Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
  • While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
  • Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
  • Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 708.2, Fat 37.2, SaturatedFat 19.9, Cholesterol 188, Sodium 798, Carbohydrate 47.7, Fiber 2.5, Sugar 2, Protein 44.6

INSTANT NOODLE LASAGNA BY TASTY DEMAIS RECIPE BY TASTY



Instant Noodle Lasagna by Tasty Demais Recipe by Tasty image

Here's what you need: instant ramen, water, heavy cream, tomato sauce, pepper, salt, ham, cheese, shredded parmesan cheese, fresh parsley, dried oregano

Provided by Isadora Manzaro

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

3 packs instant ramen
¾ cup water, plus 2 tablespoons
¾ cup heavy cream, plus 2 tablespoons
16 oz tomato sauce
1 teaspoon pepper
1 teaspoon salt
ham
cheese
2 cups shredded parmesan cheese
3 tablespoons fresh parsley
dried oregano

Steps:

  • Preheat oven to 180˚C (350˚F).
  • Mix water, heavy cream, tomato sauce, pepper, and salt. Set aside.
  • In a baking pan, lay down one row of raw ramen noodles and cover with half the tomato sauce mixture.
  • Layer ham slices, then cheese slices, and repeat. Sprinkle with parsley.
  • Add another layer of raw ramen noodles and cover them with the rest of sauce.
  • Top with another layer of ham and cheese, and sprinkle with parmesan cheese and oregano.
  • Bake for 25 minutes, or until noodles are cooked through and cheese is golden brown.
  • Enjoy!

Nutrition Facts : Calories 522 calories, Carbohydrate 37 grams, Fat 34 grams, Fiber 2 grams, Protein 21 grams, Sugar 5 grams

NOODLE-LESS LASAGNA



Noodle-Less Lasagna image

The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.

Provided by Devon O'Brien

Categories     Gluten-Free Pasta Recipes

Time 1h30m

Number Of Ingredients 14

1 large eggplant, sliced lengthwise into 1/4-inch-long strips
1 large zucchini, sliced lengthwise into 1/4-inch-long strips
12 ounces sweet Italian sausage, casings removed
½ onion, chopped
2 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup part-skim ricotta cheese
1 large egg
¼ teaspoon ground pepper
1 cup shredded mozzarella, divided
Fresh basil for garnish

Steps:

  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
  • Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
  • Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
  • Combine ricotta, egg and pepper in a small bowl.
  • Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
  • Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 19 g, Cholesterol 68.6 mg, Fat 16 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 505.8 mg, Sugar 6.6 g

ELLEN'S NOODLESS LASAGNA



Ellen's Noodless Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 8

1 pound ground beef
1 cup low-carb spaghetti sauce
1 can (4 ounces) sliced mushrooms
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups shredded mozzarella cheese, divided
1/2 tablespoon Italian seasoning
slices 20 to 25 pepperoni

Steps:

  • Preheat the oven to 350 degrees F. Brown the ground beef in a frying pan, and drain off the oil. Add the spaghetti sauce and mushrooms, and simmer 10 minutes. In a small bowl, mix the ricotta, egg, 1/4 cup mozzarella, and Italian seasoning. Beat well with a fork.
  • Grease an 8x8-inch glass baking dish with nonstick cooking spray. Spread the beef mixture in the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining 1 cup of the shredded mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese.
  • Bake until bubbly (about 20 minutes).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EMERIL'S LASAGNA



Emeril's Lasagna image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 12 to 16 servings

Number Of Ingredients 32

1/2 pound grated Parmigiano-Reggiano cheese
2 cups fresh ricotta
1 package of dried lasagna noodles
8 ounces grated Provolone
8 ounces grated Mozzarella
8 ounces grated Romano
1 egg
1/4 cup milk
1 tablespoon chiffonade of fresh basil
1 tablespoon chopped garlic
Salt
Freshly ground black pepper
1 recipe of Emeril's Meat Sauce, recipe follows
2 tablespoons olive oil
1/3 pound ground beef
Freshly ground black pepper
1/3 pound ground veal
2 cups finely chopped onions
1/2 cup finely chopped celery
1/3 pound ground pork
1/2 cup finely chopped carrot
Salt
2 tablespoons chopped garlic
2 (28-ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
4 cups beef stock or water
2 sprigs of fresh thyme
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch of crushed red pepper
2 ounces Parmigiano-Reggiano

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.
  • In a large nonreactive saucepan, over medium heat, add the oil. In a mixing bowl, combine the meat. Season with salt and pepper and mix well. When the oil is hot, add the meat and brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before serving.

NOODLELESS LASAGNA



Noodleless Lasagna image

Make and share this Noodleless Lasagna recipe from Food.com.

Provided by digifoo

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 cup spaghetti sauce
1 (4 ounce) can sliced mushrooms
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups mozzarella cheese, shredded
1/2 teaspoon oregano
10 -15 slices pepperoni

Steps:

  • Preheat oven to 350°F Brown ground beef and drain. Add spaghetti sauce and mushrooms and simmer for 10 minutes.
  • In a small bowl, mix the ricotta, egg, 1/2 cup mozzarella and Italian seasoning. Beat well with fork.
  • Grease a 8x8-inch glass dish with nonstick cooking spray. Spread beef mixture.
  • Spread the ricotta mix. Lay half of the pepperoni on top of the ricotta mix. Put the remaining mozzarella over the pepperoni and then lay the remaining pepperoni on top of the cheese.
  • Bake until bubbly (about 20 minutes).

Nutrition Facts : Calories 570.3, Fat 39.2, SaturatedFat 18.7, Cholesterol 200.2, Sodium 795.8, Carbohydrate 11.1, Fiber 0.6, Sugar 6.8, Protein 42

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