Mock Lasagna Recipes

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MOCK LASAGNA



Mock Lasagna image

This easy mock lasagna casserole recipe requires NO layering and uses a mafalde noodle that is similar to lasagna, only cut into much thinner strips.

Provided by Or Whatever You Do

Categories     Main Dish

Time 50m

Number Of Ingredients 11

1 pound mafalde noodles
9 cups spaghetti sauce
8 cups shredded mozzarella cheese, divided
15 ounces ricotta cheese
8 ounces cottage cheese (optional, but suggested)
4 ounces shredded parmesan cheese
1/2 teaspoon basil
2 teaspoons parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon salt

Steps:

  • Preheat your oven or pellet grill to 325°.
  • Boil your noodles until they are JUST about al dente. You want to purposely undercook a bit so they don't go too far during baking. Drain well, but do not rinse. Place the noodles into a large 10x13 casserole dish.
  • Mix together the ingredients from the "cheese mixture" section along with half of the shredded mozzarella cheese. Spoon this mixture over the noodles and (using tongs) toss the noodles around a bit.
  • Place the sauce over the noodles and then top with the remaining 4 cups of mozzarella cheese.
  • Bake the casserole for 25 minutes, or until the cheese is melty and the casserole is heated through.
  • If you don't want to fire up the oven for this, you can assemble the whole casserole in a large pan and then cover it over low heat until everything is melty.

Nutrition Facts : Calories 440 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 28 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1609 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Provided by KIMIRN

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 10

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Steps:

  • In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  • In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  • Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  • Cover, and cook on LOW setting for 4 to 6 hours.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g

CRESCENT ROLL LASAGNA



Crescent Roll Lasagna image

My mom used to make this crescent roll lasagna for us and everyone loved it. It's a fast, yummy alternative to normal lasagna and our most often requested recipe at potlucks. My husband loves spicier food so for him I put in more seasoning to make the meat pop. You can make it ahead of time; just refrigerate covered for up to 3 hours and then increase baking time to 25 to 30 minutes.

Provided by azsunshinegirl

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 17

½ pound ground beef
½ pound bulk pork sausage
¾ cup chopped onion
1 (6 ounce) can tomato paste
½ clove garlic, minced
1 tablespoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
1 dash ground black pepper
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
1 large egg
2 (8 ounce) packages refrigerated crescent rolls
2 slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion, tomato paste, garlic, parsley, basil, oregano, salt, and pepper. Let simmer, uncovered, for 5 minutes.
  • Combine cottage cheese, Parmesan cheese, and egg in a bowl for filling.
  • Unroll 1 can of crescent rolls on an ungreased 15x13-inch cookie sheet and press the edges together to seal. Spread 1/2 of the meat mixture on top, to within 1 inch of the edge of the dough. Top with cheese filling. Spoon remaining meat mixture carefully on top. Place mozzarella cheese slices on top of the meat.
  • Unroll remaining crescent can and place dough on top, being careful to overlap the edges by about 1/4 inch. Pinch the edges to seal to prevent leaking. Brush dough with milk; sprinkle on sesame seeds.
  • Bake in the preheated oven until golden, 20 to 25 minutes.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 39.3 g, Cholesterol 90.9 mg, Fat 34.6 g, Fiber 1.9 g, Protein 28 g, SaturatedFat 11.6 g, Sodium 1638 mg, Sugar 10.1 g

MOCK LASAGNA



Mock Lasagna image

An old family recipe that I've done some tweaking to. A simple and delicious way to get a "Lasagna" on the table in a fraction of the time.

Provided by melissahaley29

Categories     Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups cooked whole wheat egg noodles
1 cup low fat cottage cheese
8 ounces 1/3 fat cream cheese, cut into cubes
1/2 cup chopped onion
2 tablespoons finely chopped green peppers
2 tablespoons butter
1 lb lean ground beef
15 ounces tomato sauce
3/4 cup grated 2% cheddar cheese
salt and pepper

Steps:

  • Place noodles in 2 quart casserole, add butter.
  • Mix in cream cheese and cottage cheese.
  • Add salt and pepper to taste.
  • Saute onions and green peppers until glossy and translucent.
  • Add ground beef and brown lightly.
  • Add tomato sauce to meat mixture and heat until bubbly.
  • Pour meat mixture over noodle mixture and spread to cover.
  • Sprinkle grated cheddar on top of meat mixture.
  • Bake in 350 degree oven for 35 minutes.

"MOCK" LASAGNA



My friend made this using tortellini's. I revamped it to our tastes. It is so quick and easy. Nice if you want lasagna but don't have time to make it. You may not use all the ravioli, but 1 1-lb bag was not enough for me. Can use cheese or spinach filled for a vegetarian version.

Provided by Small Town Cook

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs meat ravioli
3 cups spaghetti sauce
1 (8 ounce) can mushrooms, drained
3 cups mozzarella cheese
1 cup parmesan cheese, grated
1 egg, beaten
1 lb hamburger, cooked and drained

Steps:

  • Preheat oven to 350 degrees.
  • In bowl mix cooked hamburg, spaghetti sauce, mushrooms, egg and 1/2 cup parmesan cheese.
  • Spread 2 tablespoons of sauce mixture on bottom of 9x13 pan.
  • Add a layer of ravioli. Can do a single layer or can overlap them.
  • Layer 1/3 of sauce mixture over ravioli.
  • Sprinkle 1 cup cheese.
  • Repeat with two more layers.
  • Sprinkle with parmesan cheese.

Nutrition Facts : Calories 497.2, Fat 29.8, SaturatedFat 14.2, Cholesterol 144.9, Sodium 1270.9, Carbohydrate 17.3, Fiber 0.9, Sugar 12.5, Protein 39.1

LASAGNA CASSEROLE



Lasagna Casserole image

While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups shredded part-skim mozzarella cheese, divided
3 cups 4% cottage cheese
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (24 ounces) pasta sauce

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.

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