"YOU'LL NEVER MISS THE NOODLES" LASAGNA
I found this recipe on a low carb site and modified it slightly to suit our tastes. We had it for dinner last night and it was AWESOME!! Very yummy and the flavor of all those fresh veggies blended beautifully with the sauce! DH went back for seconds, so this is definitely a keeper. Add a side salad and your meal is complete!
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Brown the meat and sausage in a large frying pan.
- When meat is about half done, add the onion, bell pepper, and garlic and continue cooking until the onion is transparent.
- Add the tomato sauce, paste, water and seasonings; mix well.
- Cover and simmer for 20 minutes, stirring occasionally.
- Beat the eggs and ricotta together; season to taste with salt and pepper.
- Preheat oven to 325° and spray a 9x13-inch pan with olive oil cooking spray.
- Spread 1/2 of the meat mixture in the bottom of the pan.
- Top with sliced zucchini.
- Spread the zucchini with the ricotta mixture and top with the spinach and mushroom slices.
- Top that layer with with half of the Mozzarella and Parmesan cheeses.
- Cover with the remaining meat mixture and top with the remaining cheeses.
- Bake at 325° until the cheese is bubbly and beginning to get golden, about 35 to 45 minutes.
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.
LIGHT LASAGNA
From Cooking Light a long time ago. I lost my hard drive and want to save this for the future. I make this for my family and friends and they don't know it's light. The original recipe called for non fat cottage cheese and non fat ricotta, but I use low fat and part skim, they taste better to me. I also use the oven ready lasagna noodles, which weren't in existence back then. Trust me, you'll never miss the mozzerella cheese, the provolone is so much more flavorful.
Provided by Chef TanyaK
Categories < 4 Hours
Time 2h20m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- cook meat in a large saucepan over medium heat untilbrowned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
- Coat pan with cooking spray; add onion and garlic, and saute for 5 minutes. Return meat to pan.
- Add 2 tablespoons parsley and next seven ingredients; bring to boil. Cover reduce heat and simmer 15 minutes. Uncover; simmer 20 minutes. Remove from heat.
- Combine 2 tablespoons parsley, cottage cheese and next 3 ingredients on a large bowl; stir well, and set aside.
- Spread 3/4 cup tomato mixture in bottom of a 13x9 pan coated with cooking spray.
- Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2 1/4 cups tomato mixture, and 2/3 cup provolone.
- Repeat layers ending with noodles. spread remaining tomato mixture over noodles. cover, bake for 1 hour at 350 degrees.
- Sprinkle with remaining provolone; bake, uncovered, for ten minutes. Let stand 10 minutes before serving. Garnish with oregano, if deisred.
Nutrition Facts : Calories 359, Fat 15.8, SaturatedFat 9.3, Cholesterol 71.1, Sodium 1199.4, Carbohydrate 21.3, Fiber 3.4, Sugar 11.4, Protein 34.3
ULTIMATE NO-FAIL LASAGNA
I love this lasagna recipe because it never fails me, even though I'm a rookie cook! This is so easy to make and it makes tons so I always freeze half and eat it for a month! If you want to make a small pan, divide the recipe in half and it'll still turn out great! *Edited to add: This can be made without the eggs! The cheese mixture will still be delicious without the egg.
Provided by Breeze144
Categories Cheese
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat and drain off fat.
- Add spaghetti sauce, pizza sauce, salt and pepper.
- Cook noodles in boiling water until tender.
- Preheat oven to 350°F.
- In separate bowl, mix together ricotta, 2 cups mozzarella, parmesan, eggs and herbs.
- In a 9x13 pan lay down layer of cooked noodles only slightly overlapping.
- Cover noodles with 1/3 of meat sauce and 1/2 cheese mixture.
- Cover with another layer of noodles.
- Cover with 1/3 meat sauce and rest of the cheese mixture.
- Cover with another layer of noodles.
- Cover with remaining meat mixture and top with remaining shredded cheeses.
- Bake at 350°F for 30 minutes.
- Remove from oven and let stand for at least 10 minutes.
Nutrition Facts : Calories 1021, Fat 54.4, SaturatedFat 29.9, Cholesterol 262.4, Sodium 1124.2, Carbohydrate 61.3, Fiber 4.6, Sugar 9, Protein 68.5
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