Easy Cheesy Meatless Lasagna Food

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

EASY MEATLESS LASAGNA

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.

EASY CHEESY MEATLESS LASAGNA

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.

EASY MEATLESS LASAGNA

Steps:

• Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
• Spread cheese mixture over noodles.
• Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
• Sprinkle with 2 cups mozzarella cheese.
• Spread with remaining spaghetti sauce.
• Sprinkle with 1/4 cup Parmesan cheese.
• Heat oven to 350, cover with aluminum foil and bake 30 minutes.
• Uncover and bake about 30 minutes longer or until hot and bubbly.
• Sprinkle with mozzarella cheese.
• Let stand 15 minutes before cutting.

EASY FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

EASY CHEESY LASAGNA(NO BOIL)

Steps:

• Heat oven to 375°.
• Use a 9x13 GLASS pan.
• Brown ground beef or sausage with onion and garlic.
• Drain off fat.
• Return beef mixture to skillet.
• Stir in spaghetti sauce and water.
• In a small bowl, combine ricotta, Parmesan and parsley; set aside.
• In 13x9" glass pan, layer 1/3 of sauce.
• Layer half of uncooked lasagna noodles. (I often stagger the noodles from end to end as well as overlap them a bit. Centering the noodles in the middle instead of to one end.).
• Layer one half of ricotta mixture and half of mozzarella.
• Cover with 1/3 sauce.
• Repeat layers, ending with sauce mixture.
• Cover tightly with foil.
• Bake 1 hour,.
• Uncover, sprinkle with extra parmesan . Let stand 10 minutes before serving.
• For Florentine, omit meat and parsley. Stir onion, garlic and one 10 oz. package frozen chopped spinach that has been thawed and drained and 1/8 teaspoons nutmeg into cheese mixture. Layer as above. I often use steamed, chopped fresh spinach.
• Microwave directions: ( I have never used these) Prepare as above except use plastic wrap and vent corner. Microwave on high for 10 minute or until sauce boils. Microwave at 50% power for 30-35 minute or until pasta is tender, rotating dish after 15 minute Uncover: top with parmesan cheese. Let stand 10 minute before serving. These directions were for older microwaves, so be careful with the times.

EASY CHEESY VEGGIE SKILLET LASAGNA

Steps:

• Heat oven to 375 degrees. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Heat olive oil and add onions, stirring frequently, until they begin to soften. Add the garlic, sauteeing for another minute. Add the zucchini and mushrooms and saute for 3 - 4 minutes until the zucchini is tender and the mushrooms soften.
• Pour Italian tomato sauce over veggies and combine, stirring over medium heat until warmed through. Stir in baby spinach leaves and cook for an additional minute. Taste sauce and add a little salt and pepper if desired.
• Remove pan from heat.
• Remove all but 1 cup of the sauce from the pan. Spread the remaining sauce evenly in the bottom of the pan and cover with a layer of noodles. No need to place them perfectly evenly, just place them here and there in a single layer until most of the sauce is covered by the pasta.
• Spoon the ricotta, about 5 or 6 mounds and about 1/3 of ricotta, onto the noodles. Add 1/3 of the remaining sauce, spreading evenly with the back of a spoon, and then sprinkle 1/3 of the mozzarella. Add another layer of noodles. Repeat with another layer - ricotta, sauce, mozzarella, and noodles, then spoon the remaining sauce on the top, add the ricotta, sprinkle with the remaining mozzarella cheese, and top with the Parmesan cheese.
• Place the skillet in the oven and bake for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
• Remove from oven and allow to cool for about 5 minutes, then serve.