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.
NO-NOODLE ZUCCHINI LASAGNA
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!
Provided by Jill Welch
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
- Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
- To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
- Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
- To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
- Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g
NO PASTA VEGETABLE LASAGNA
Make and share this No Pasta Vegetable Lasagna recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Slice the eggplants lengthwise into long, 1/4-inch strips.
- Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
- Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
- You may also grill the vegetable strips.
- Decrease oven temperature to 350°.
- With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
- Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
- Then place a single layer of vegetables on top.
- Evenly spread half the ricotta mixture on top of the vegetables.
- Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
- Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
- Cover with foil and bake for 1 hour.
- Remove the foil for the last 5-10 minutes.
Nutrition Facts : Calories 94.9, Fat 2.7, SaturatedFat 0.8, Cholesterol 2.4, Sodium 578.9, Carbohydrate 15, Fiber 4.5, Sugar 9.1, Protein 4.1
NO-PASTA LASAGNA
Make and share this No-Pasta Lasagna recipe from Food.com.
Provided by ctech
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Use the dry herbs (to taste) to season the sauce.
- Saute the onions until golden. Add garlic and mushrooms and cook 5 minutes on medium heat.Add to sauce.
- Use same saute pan to brown the meats, and drain well.
- Grease a 9" x 13" baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles.
- Next, add a layer of the ricotta, and sprinkle on basil.
- Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese.
- Repeat until everything is gone. Make the top layer cheese. Cover with foil.
- Bake at 350 degrees for about 45 minutes, uncover and bake until brown, about 10 minutes.
Nutrition Facts : Calories 534.4, Fat 35, SaturatedFat 12.8, Cholesterol 122.2, Sodium 1121.1, Carbohydrate 12.4, Fiber 2.5, Sugar 4.8, Protein 41.9
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.
NO PASTA LASAGNA
Steps:
- Preheat oven to 450°F. Heat 3 tablespoons of oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tablespoon dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, cover and let simmer lightly while you continue. Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and lightly brush (fingers are fine) with the remaining oil olive. Roast eggplant in oven until tender and slightly browned. If using yellow squash, also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F. Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella. Sprinkle half the basil over cheeses, and then spinach and yellow squash (if using). Cover with more tomato sauce, eggplant, peppers, ricotta, mozzarella and basil. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving. Nutritional Information: 354.18 calories 12.35 g sugar 25.46 total fat (6.82 g sat, 18.64 g mono) 67.48 mg cholesterol 35.4 g carbohydrate 16.76 g protein 3.55 g fiber 754.95 mg sodium
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.
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NO PASTA LASAGNA! - RECIPE PETITCHEF
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- For the noodle: 1. Preheat oven @375*F 2. Spray the 9x13 baking dish with non-stick cooking spray and line it with the parchment paper. Also spray the paper with the non-stick cooking spray. 3. In a mixing bowl, mix cream cheese and eggs. I used a food mixer to make sure it blended well. 4. Mix all the spices and add the Parmesan cheese and stir thoroughly. Stir in the mozzarella cheese until all the ingredients are all blended well. 5. Using a rubber spatula, scrape the mixture into the baking dish and spread around evenly. 6. Place on the middle rack and bake for 25 minutes. For a crispier crust, leave it in the oven a little bit longer, but make sure it doesn't burn. 7. When done baking, let the 'noodle' cool down on a rack without the dish but with the parchment paper. Once cooled, use the spatula to slide under the crust and loosen it from the parchment paper and place it back on the baking dish.
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