Layered Rice Lasagna Recipes

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RICE LASAGNA



Rice Lasagna image

This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe.

Provided by SarahD

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 45m

Yield 8

Number Of Ingredients 8

1 pound ground beef
1 (26 ounce) jar spaghetti sauce
½ teaspoon garlic powder
3 cups cooked rice, cooled
2 eggs, lightly beaten
¾ cup shredded Parmesan cheese, divided
2 ¼ cups shredded mozzarella cheese
2 cups cottage cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
  • Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
  • Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 35.3 g, Cholesterol 118 mg, Fat 20.3 g, Fiber 2.6 g, Protein 32 g, SaturatedFat 9.9 g, Sodium 975 mg, Sugar 9.1 g

BROWN-RICE LASAGNA WITH SPINACH AND TOFU



Brown-Rice Lasagna with Spinach and Tofu image

Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 13

4 pounds cherry tomatoes, quartered
1 teaspoon coarse salt
1 cup thinly sliced fresh basil
10 ounces brown-rice lasagna noodles
Vegetable-oil cooking spray
6 garlic cloves, minced
1 pound baby spinach, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
8 ounces extra-firm tofu, drained, pressed between paper towels about 1 minute, and cut into 1-inch cubes
8 ounces nonfat small-curd cottage cheese
1/4 teaspoon freshly ground pepper
1 ounce Parmesan cheese, finely grated

Steps:

  • Preheat oven to 350 degrees. Make the sauce: Put tomatoes, 3 tablespoons water, and 1/2 teaspoon salt into a large pot. Bring to a boil; reduce heat, and simmer, stirring occasionally, until tomatoes break down and sauce thickens, about 1 hour. Remove from heat. Stir in basil. Let cool.
  • Bring a large pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes. Drain; rinse. Lay pasta on a clean kitchen towel; loosely cover with plastic wrap, and set aside.
  • Heat a large saute pan over medium heat. Coat with cooking spray. Add garlic; cook, stirring occasionally, until softened, about 3 minutes. Add spinach and remaining 1/2 teaspoon salt; cook until wilted, about 2 minutes. Drain; squeeze out any excess liquid. Transfer to a bowl. Stir in parsley. Let cool completely. Meanwhile, pulse pine nuts in a food processor until finely ground. Add tofu, cottage cheese, and pepper; puree.
  • Coat an 8-inch square baking dish with cooking spray. Cover bottom with a layer of pasta. Top with 1 1/4 cups sauce, 1 1/4 cups spinach mixture, and 3/4 cup tofu mixture, spreading each layer evenly. Repeat. Top with a layer of pasta; spread with remaining sauce. Sprinkle with Parmesan. Bake until heated through and Parmesan turns golden brown, 35 to 40 minutes. Let cool 10 minutes.

Nutrition Facts : Calories 214 g, Cholesterol 6 g, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, Sodium 482 g

THE BEST LAYERED LASAGNA RECIPE BY TASTY



The Best Layered Lasagna Recipe by Tasty image

Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese

Provided by Matthew Johnson

Categories     Lunch

Yield 12 servings

Number Of Ingredients 21

2 tablespoons olive oil
2 tablespoons butter
1 onion, minced
½ cup large carrot, peeled and minced
½ cup celery stalk, minced
1 lb ground beef
1 lb ground pork
salt, to taste
pepper, to taste
½ cup can of tomato paste
2 cups red wine
4 cups diced tomato
15 oz ricotta cheese
½ cup fresh basil, chopped
1 cup shredded parmesan cheese, plus more to taste
½ cup fresh parsley, chopped
1 egg
salt, to taste
pepper, to taste
1 lb lasagna noodle, cooked
shredded mozzarella cheese

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
  • Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
  • In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
  • In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
  • Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 550 calories, Carbohydrate 31 grams, Fat 26 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams

RICE LASAGNA



Rice Lasagna image

My entire family loves this lasagna. We started making it this way after my husband discovered he needed a gluten free diet. If you want to make this gluten free be sure to watch the brand of products you use. I will not list specific brands because gluten free products change often. I was able to easily find regular products that are gluten free instead of having to shop at a specialty store.

Provided by JanV546

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

3 cups cold cooked rice
1/2 cup grated parmesan cheese, divided
2 tablespoons grated parmesan cheese
2 beaten eggs
1/2 cup cottage cheese
8 ounces low-fat ricotta cheese
32 ounces spaghetti sauce
1 cup cooked ground beef

Steps:

  • Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
  • Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
  • Add sauce to meat mixture, heat.
  • Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
  • Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
  • If desired, you can freeze and bake at a later date.

Nutrition Facts : Calories 243.7, Fat 7, SaturatedFat 2.5, Cholesterol 61.4, Sodium 762.5, Carbohydrate 34.2, Fiber 0.7, Sugar 10.9, Protein 10.1

TEN-LAYER LASAGNA BOLOGNESE



Ten-Layer Lasagna Bolognese image

From the Emilia Romagna region of Italy, this lasagna has cured many poor spirits here stateside. Delicious as the original may be, my multi layered version, packed with veggies, addresses each area carefully to yield a dish you enjoy guilt free.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

3/4 tablespoon extra-virgin olive oil, plus more for greasing
8 ounces ground beef (80/20)
Kosher salt and freshly ground black pepper
20 basil leaves, torn into bite-size pieces
1 1/2 cups marinara sauce, such as Pomi
1 quart whole milk
1 tablespoon arrowroot
1/8 teaspoon freshly grated nutmeg
2 to 3 small zucchini, cut lengthwise into 1/8-inch-thick strips on a mandoline
6 ounces Parmigiano Reggiano
4 ounces no-boil lasagna sheets, such as Delallo's

Steps:

  • Preheat the oven to 375 degrees F.
  • Meanwhile, heat the oil in a large saucepan over medium-high heat. Sprinkle the ground beef with salt and pepper and add to the pan once the oil is smoking. Brown the beef on one side, about 2 minutes, then break it up with a spoon. Add the basil and then the marinara sauce. Bring the sauce to a simmer and cook until it is slightly thicker, about 1 minute. Set aside.
  • Add 1 tablespoon of the milk to a small bowl and mix with the arrowroot. Add the remaining milk to a small saucepot and bring to a simmer over high heat. Add the arrowroot mixture and whisk until thickened, about 30 seconds. Turn off the heat, add the nutmeg and whisk to combine. Season with salt and pepper and set aside.
  • Grease an 8-by-8-inch baking dish with oil. Spoon a little bit of Bolognese red sauce and a little bit of the white sauce on the bottom of the pan. Add a layer of the zucchini slices and grate the Parmigiano directly over the top to cover. Add a single layer, or 2 sheets of lasagna noodles - you can cut the noodles and use the trim if they don't fit perfectly. Repeat the layers until the dish is filled to the brim, making 10 layers. Sprinkle the top with any remaining Parmigiano. Place the pan in the oven and bake until golden brown and bubbly, about 40 minutes.
  • Remove from the oven, let stand for at least 5 minutes and then cut and serve.

LAYERED TORTILLA LASAGNA



Layered Tortilla Lasagna image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 8 as a main dish, or 12 to 16

Number Of Ingredients 11

About 4 tablespoons vegetable oil
3 cups (about 6 ounces) sliced stemmed mushrooms
1 1/2 cups corn kernels, preferably fresh and cut off the cobs (about 2 ears)
8 cups (about 10 ounces) packed, stemmed spinach leaves, well rinsed but not dried
1/2 teaspoon salt
16 tortillas (this is better with store-bought rather than homemade)
5 cups Chipotle Cascabel Salsa or substitute
1 cup heavy (whipping) cream, creme fraiche or plain yogurt
3 cups (12 ounces) shredded Mexican asadero-style cheese, brick, Monterey Jack or just about any melting cheese you like
15- or 16-ounce carton ricotta cheese
About 1/3 cup chopped fresh cilantro, for garnish

Steps:

  • Heat 1 tablespoon of the oil in a large skillet over medium. When quite hot, add the mushrooms and cook, stirring, until just tender, 3 to 5 minutes. Add the corn and cook for a minute or two longer, then scrape the mixture into a bowl. Return the skillet to the heat without washing it and add the damp spinach. Cook, stirring constantly, until just wilted, 2 to 3 minutes. Scoop into a colander set in the sink and use a spoon to gently press out excess moisture. Let the vegetables cool, then scoop the spinach in with the mushrooms and corn and season with the salt.
  • Pour a little of the remaining oil into a small skillet to lightly coat the bottom and set over medium heat until hot. One at a time, quick-fry the tortillas for a few seconds per side just to soften them. As the oil is used up, add a little more, let it heat a moment, then continue frying tortillas. Drain the tortillas in a single layer on paper towels, blotting them dry with additional towels. Cut the tortillas in half.
  • Heat the oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish. In a medium-size bowl, mix the salsa with the cream or yogurt. Spread a thin layer of the salsa mixture over the bottom of the baking dish, then cover with 8 tortilla halves. Evenly top with half of the vegetables, a scant 11/2 cups of the remaining salsa mixture and 1 cup of the shredded cheese. Add another layer of 8 tortilla halves. Spread with the ricotta and another scant 11/2 cups of the salsa mixture. Top that second layer with a third round of 8 tortilla halves, the remaining vegetables, another portion of salsa mixture and 1 cup of the shredded cheese. For the final layer, evenly lay out the remaining tortillas, spread with the remaining salsa mixture (making sure to completely cover the tortillas) and evenly sprinkle on the remaining 1 cup shredded cheese.
  • Cover lightly with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, until bubbling and lightly browned. Let stand a few minutes before sprinkling with the cilantro and cutting into squares to serve to your guests on warm plates

THREE-CHEESE RICE LASAGNA



Three-Cheese Rice Lasagna image

Fans of traditional lasagna are sure to be intrigued by this tasty twist-a rice-based version. Writes Gwen Cantwell from Sharon, Wisconsin. "I discovered this recipe in a weight-loss class...and my family loves it. It has all the flavor of classic lasagna made with noodles with only a fraction of the fat."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 jar (14 ounces) meatless spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup 1% cottage cheese
1 cup shredded part-skim mozzarella cheese
1 large egg white
3 cups cooked long grain rice
2 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine spaghetti sauce and mushrooms; set aside. In another bowl, combine the cottage cheese, mozzarella cheese and egg white., In a microwave-safe 8-in. square baking dish coated with cooking spray, layer a third of the sauce, half of the rice and half of the cottage cheese mixture; repeat layers. Top with the remaining sauce. , Microwave at 50% power for 7-12 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 238 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 664mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

LIGHTER LASAGNA



Lighter Lasagna image

A lighter version of a classic. If you want to use regular lasagna noodles and boil them first, omit the vegetable juice.

Provided by ZOO66

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 17

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup low-fat cottage cheese
1 egg
cooking spray
1 onion, chopped
2 large garlic cloves, minced
2 cups chopped mushrooms
1 cup shredded carrots
1 pound ground turkey breast
1 (26 ounce) jar low-fat pasta sauce (such as Healthy Request®)
1 cup water
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
6 no-boil lasagna noodles
1 cup shredded low-fat mozzarella cheese
1 cup tomato-vegetable juice cocktail

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Mix the spinach, cottage cheese, and egg in a large bowl.
  • Place a large skillet over medium-high heat, and coat with nonstick cooking spray. Cook the onion, garlic, mushrooms, and carrot until the onion is soft, about 5 minutes. Add the ground turkey, and stir until cooked through, about 5 minutes. Pour the pasta sauce and water into the skillet. Season with rosemary,oregano, and basil. Simmer sauce for 10 minutes.
  • Spray a 9x13 baking pan with nonstick cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 3 noodles. Spoon an additional 1/3 of the sauce on the noodles; top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with remaining 3 noodles and the rest of the sauce. Pour the vegetable juice evenly over the lasagna, and top with the remaining mozzarella. Cover the dish with foil.
  • Bake in the preheated oven for 45 minutes. Remove foil, and bake for an additional 10 minutes. Remove from oven and let lasagna rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 263.2 calories, Carbohydrate 24 g, Cholesterol 73.9 mg, Fat 9.2 g, Fiber 2.6 g, Protein 25.4 g, SaturatedFat 3.6 g, Sodium 663.1 mg, Sugar 6.4 g

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