EASY CHEESY MEATLESS LASAGNA
This easy cheesy meatless lasagna uses no-boil noodles (my favorite!) to make this as simple a recipe as possible!
Provided by Heather Cheney
Categories Main Course
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving, Calories 530 kcal, Carbohydrate 17 g, Protein 36 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 129 mg, Sodium 1621 mg, Fiber 2 g, Sugar 8 g
NO BOIL EASY FOUR CHEESE EASY TO MAKE VEGETARIAN LASAGNA
This No Boil Easy Four Cheese Easy to Make Vegetarian Lasagna is the best, fast classic lasagna recipe!
Provided by JulieWunder
Categories Dinner
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Mix the ricotta, eggs, basil, oregano, garlic powder and half of the parmesan in a bowl.
- In a 9x11 pan spread about a 1/2 cup of tomato sauce into a thin layer.
- Add three and a half lasagna noodles to cover the bottom of the pan leaving room for them to expand. Spread a third of the ricotta mixture on top and sprinkle with some the shredded cheese. Then top with a thicker layer of tomato sauce.
- Repeat the layers three times. On the last layer of sauce top with the remaining cheese including the other half of the parmesan. Sprinkle with additional dried basil, garlic salt and oregano.
- Carefully pour the 1/4 cup of water around the edge of the pan.
- Bake for 45-50 minutes until the cheese is golden. Allow to sit outside the oven for 15 minutes before serving.
Nutrition Facts : Calories 522 kcal, Carbohydrate 54 g, Protein 40 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 705 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
THE EASIEST HOMEMADE LASAGNA EVER
This No Boil Lasagna Recipe takes just 10 minutes to prepare (seriously!) and doesn't require you to boil the noodles before baking! This hearty vegetarian dinner is so quick, easy, and delicious that it's sure to earn a permanent spot in your monthly meal rotation!
Provided by Kylie
Categories Main Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Combine spaghetti sauce and water together.
- Combine mozzarella and Parmesan together in a large bowl. Remove 1.5 cups of cheese and reserve for topping the lasagna.
- To the bowl of cheese add spinach, ricotta, pesto, garlic, oregano, and egg, along with a few pinches of salt and pepper.
- Mix until well combined.
- Pour 1 cup sauce/water mixture into a 9x13 baking dish and spread across the bottom. Layer 5 noodles, slightly overlapping to cover the bottom of the pan. I like to do four noodles the long way, and then break off the end of a noodle to fit it widthwise and cover the rest.
- Layer 1/2 of the ricotta mixture in an even layer on top of the noodles. Then drizzle a 1/2 cup of sauce on top of that.
- Then layer another 5 noodles, the remaining ricotta mixture, and another 1/2 cup sauce.
- Lastly, layer 5 noodles and the remaining sauce. Then sprinkle with reserved cheese.
- Cover the pan tightly with foil and bake for 50 minutes. Remove foil and bake for another 10 minutes or until the noodles are al dente and sauce is bubbling. Broil for 1 minute on high, just until the cheese starts to turn golden brown.
- Let cool for 10 minutes before serving. Garnish with parsley and serve with extra sauce on the side if desired.
Nutrition Facts : Calories 355 calories, Sugar 5.3 g, Sodium 715.5 mg, Fat 12.6 g, SaturatedFat 6.6 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 5.1 g, Protein 22.7 g, Cholesterol 50.6 mg
MEATLESS LASAGNA
"This saucy lasagna is one of my specialties," says Sharon Allen of Allentown, Pennsylvania. "It's packed with fresh-tasting vegetables, such s zucchini, mushrooms, carrots and peppers. The colorful casserole is a great way to celebrate the bounty of summertime."
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
EASY MEATLESS LASAGNA
You won't miss the meat with this easy, three-cheesy pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg
NO-BOIL CHEESY LASAGNA (VEGETARIAN) WITH OPTIONAL MEAT SAUCE
Adapted the Martha Gooch package of regular lasagna. My sister says lasagna packaged as "no-boil" is a scam! :lol: I make the meat sauce by frying up 1/2 - 1 pound of meat (usually gound turkey), pouring a 26 oz can of pasta sauce in it, and heating it through.
Provided by mliss29
Categories European
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine ricotta, parmesan, and eggs and mix well.
- In a 9x13 dish, spread about 1/3 of the sauce. (About 1 cup.).
- Layer with half each of the uncooked lasagna noodles, ricotta mixture, remaining pasta sauce, and mozarella.
- Repeat layering.
- Cover tightly with alumninum foil and bake covered for 45 minutes.
- Uncover and bake an additional 15 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 266.4, Fat 12.7, SaturatedFat 6.8, Cholesterol 72.5, Sodium 519.8, Carbohydrate 22.9, Fiber 0.8, Sugar 6.2, Protein 14.6
VEGETARIAN SKILLET LASAGNA
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.
Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.
BARILLA NO-BOIL LASAGNA
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Provided by Monica in PA
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
- If you choose not to use the parmesan, just add more mozzarella.
- Set aside.
- In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
- Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
- Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
- Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
- For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
- Bake covered with foil for 50-60 minutes.
- Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
- Let stand 15 minutes before serving.
- If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Nutrition Facts : Calories 322.8, Fat 21.2, SaturatedFat 10.9, Cholesterol 106.2, Sodium 553.8, Carbohydrate 10.4, Fiber 1.6, Sugar 6, Protein 21.6
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