NO-BAKE LASAGNA
You don't need to turn on the oven for this lasagna, so it's perfect for summer. The noodles and sauce are simply layered on a plate...even my husband can make it! This is a satisfying vegetarian entree. -Norma Montgomery, Groveland, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 378 calories, Fat 13g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 577mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 4g fiber), Protein 16g protein.
LAZY NO-BAKE LASAGNA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
- Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
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-FUSS LASAGNA
I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. , In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13x9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight., Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Freeze option: After assembling, sprinkle lasagna with remaining cheddar and mozzarella cheeses. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 632 calories, Fat 23g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 1210mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 46g protein.
RAGÚ® NO BOILING LASAGNA
With this skip-a-step recipe you'll have a scrumptious lasagna ready in no time.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.
- Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce.
- Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
NO-BAKE SUMMER LASAGNA
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
- Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Nutrition Facts : Calories 376 g, Fat 19 g, Fiber 4 g, Protein 12 g
NO-COOK LASAGNA
No pre-cooking needed but your guests will never know! My adjustments to this recipe add more sauce and more cheese since I always seemed to run short when assembling this dish. This is a tried and true winner on Bridge night. For the best flavor I recommend Prego sauce flavored with Italian sausage - or brown some Italian sausage along with the ground beef for the sauce.
Provided by luvinlif2k
Categories < 4 Hours
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In a 5 quart saucepan, brown the meat then drain the fat.
- Add the spaghetti sauce and water.
- Simmer about 10 minutes.
- While the sauce simmers, mix ricotta cheese, 1 1/2 cups Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
- Pour a generous 1 cup of the sauce on the bottom of a 13x9x2-inch baking dish.
- Arrange a single layer of uncooked lasagna noodles over sauce.
- Cover with a generous 1 cup of sauce; spread half of cheese mixture over sauce.
- Repeat layers of noodles, sauce, and cheese filling.
- Top with a layer of lasagna noodles and the remaining sauce then sprinkle with remaining Mozzarella cheese.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes or until the cheese begins to turn golden on top.
- Let stand 10 minutes before cutting.
EASY NO-COOK NOODLE LASAGNA
Fast and super easy to put together on those nights you don't have a lot of time. No one will know you cheated. You don't even have to use the noodles that are specifically designed to not cook before. Just use normal noodles.
Provided by joannaf73
Categories One Dish Meal
Time 1h20m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Grease a 9x13 baking pan.
- In a large frying pan, brown ground beef.
- Drain.
- Combine drained meat with tomatoes and spaghetti sauce.
- Spread a thin layer of sauce on the bottom of the greased pan.
- Arrange half the uncooked noodles over the sauce.
- Spread half the ricotta cheese over the noodles.
- Sprinkle with half of the mozzarella cheese.
- Add another layer, using up the remaining noodles, sauce, ricotta cheese, and mozzarella cheese.
- Cover with aluminum foil.
- Baked covered for 50 to 60 minutes or until noodles are tender.
- Uncover, sprinkle with Parmesan cheese, and bake another 5 minutes.
- Let stand for 10 minutes before serving.
SHEET PAN LASAGNA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
- Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
- Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.
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