Noodlelesslasagna Recipes

NOODLE-LESS LASAGNA

Steps:

• Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
• Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
• Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
• Combine ricotta, egg and pepper in a small bowl.
• Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
• Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

NOODLELESS LASAGNA

Steps:

• Preheat oven to 350°F Brown ground beef and drain. Add spaghetti sauce and mushrooms and simmer for 10 minutes.
• In a small bowl, mix the ricotta, egg, 1/2 cup mozzarella and Italian seasoning. Beat well with fork.
• Grease a 8x8-inch glass dish with nonstick cooking spray. Spread beef mixture.
• Spread the ricotta mix. Lay half of the pepperoni on top of the ricotta mix. Put the remaining mozzarella over the pepperoni and then lay the remaining pepperoni on top of the cheese.
• Bake until bubbly (about 20 minutes).

LAYERED ZUCCHINI LASAGNA(NO NOODLES!)

Steps:

• Preheat oven to 350°F.
• Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool. Or you may grill or saute the zucchini if you wish.
• Place the ground beef(or turkey or crumbles) and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to break up meat. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
• Combine the cottage cheese, parsley, and eggs in a medium bowl.
• Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350°F for 40 minutes.
• Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

NO NOODLES CHICKEN LASAGNA

Steps:

• 1 Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted.
• Preheat oven to broil chicken.
• 2 Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
• 3 Place a chicken breast half on cutting board. Cut through the center length wise almost all the way though breast. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3 halves.
• 4 Put the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side.Set aside.
• Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
• 5 Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper.
• In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
• 6 Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.Then Marinara sauce,EggPlant,sauce and chicken on top.
• 7 Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes
• Hashtags: #Eggplant, #Casserole, #casseroles, #lasagna, #gluten-free, #low-fat, #diet, #chicken, #Italian.

NOODLE-LESS ZUCCHINI LASAGNA

Steps:

• Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.
• Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoon of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.
• Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
• Preheat a grill to medium heat (or preheat a grill pan over medium heat).
• Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
• Preheat the oven to 375°F.
• In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
• Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.

NO NOODLE LASAGNA " LOW CARB"

Steps:

• First do all your slicing. Slice your mushrooms, squash and zucchini in thin strips lengthwise. Be sure to wash all veggies in cool water after slicing to help them stay moist while you work.
• Preheat oven to 475°F.
• Over medium high heat, sauté sausage with 2 teaspoons of extra virgin olive oil.
• Once most of the meat is done, add all the mushrooms to the pan and cook only until meat is done. Do not over cook or your mushrooms will over cook! (This is important because you'll need some juice still in your mushrooms for lasagna since we are not using a lot of sauce).
• Mix all your cream ingredients together in a food processor or blender, whichever you choose, until it is smooth. Set to the side and begin assembling.
• Lightly grease a casserole dish with olive oil and sprinkle 1/2 cup of Parmesan cheese on the bottom of dish. This will make a nice crust on the bottom. Begin to layer your squash along the pan and be sure to cover the bottom as well as possible. There will be a little space between, but don't worry about it.
• Spoon out half your meat and mushroom mixture on top of squash. Now spread half your cream mixture on top of meat and mushrooms. Then sprinkle half your bag of shredded cheese on top of that layer. Repeat all this steps again for your second layer.
• Wrap the dish in foil and place in the oven for 45 minutes. Remove from oven after 45 minutes and remove foil. Lasagna will be a little loose because squash and zucchini render a lot of juice. Place in oven for another 15 minutes uncovered. After 15 minutes remove from oven and allow at least 20 minutes for it to cool and firm up. This takes less time than you think, but even the cooking and cooling time is well worth the wait!
• After it cools and some of the liquid is gone sprinkle with some fresh or dry herbs, slice and enjoy! (I didn't use salt because I find the the sausage is plenty).