Mock Lasagna Food

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MOCK LASAGNA



Mock Lasagna image

An old family recipe that I've done some tweaking to. A simple and delicious way to get a "Lasagna" on the table in a fraction of the time.

Provided by melissahaley29

Categories     Meat

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups cooked whole wheat egg noodles
1 cup low fat cottage cheese
8 ounces 1/3 fat cream cheese, cut into cubes
1/2 cup chopped onion
2 tablespoons finely chopped green peppers
2 tablespoons butter
1 lb lean ground beef
15 ounces tomato sauce
3/4 cup grated 2% cheddar cheese
salt and pepper

Steps:

  • Place noodles in 2 quart casserole, add butter.
  • Mix in cream cheese and cottage cheese.
  • Add salt and pepper to taste.
  • Saute onions and green peppers until glossy and translucent.
  • Add ground beef and brown lightly.
  • Add tomato sauce to meat mixture and heat until bubbly.
  • Pour meat mixture over noodle mixture and spread to cover.
  • Sprinkle grated cheddar on top of meat mixture.
  • Bake in 350 degree oven for 35 minutes.

SAUSAGE AND KALE MOCK LASAGNA CASSEROLE



Sausage and Kale Mock Lasagna Casserole image

Make and share this Sausage and Kale Mock Lasagna Casserole recipe from Food.com.

Provided by jessicamwoods

Categories     < 60 Mins

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

2 bunches kale
1 teaspoon salt (for water to cook kale)
2 teaspoons olive oil
1 (19 1/2 ounce) package hot Italian turkey sausage
3 cups low-sugar pasta sauce (I used Classico Tomato and Basil sauce from a jar because I didn't have any homemade sauce)
1 teaspoon dried basil
1 teaspoon ground fennel
4 tablespoons finely grated parmesan cheese
2 cups grated reduced-fat mozzarella cheese
4 zucchini

Steps:

  • Instructions:.
  • Preheat oven to 375F/190°C Spray a 9" x 12" lasagna-type glass or crockery casserole dish with olive oil or non-stick spray.
  • Add the salt to a large pot of water and bring to a boil. Trim stems from the kale, then cut the kale into ribbons about 1/2 inch wide. When the water starts to boil add the kale, lower heat so the water is gently boiling, and cook kale 5-6 minutes. Drain kale into a colander in the sink and let it continue to drain while you prepare other ingredients. (I used a salad spinner to gently spin the water from the cooked kale and then let it continue to drain.).
  • While the kale is cooking, heat the oil in a large heavy frying pan, squeeze sausage out of the casings, and saute until the sausage is cooked through and nicely browned, breaking it apart with the turner as it cooks. When the sausage is done, add the pasta sauce, dried basil, and ground fennel. Stir to combine and let the sauce simmer 20-25 minutes, or until it's thickened and the liquid is reduced.
  • In the casserole dish, layer 1/2 the drained kale, sprinkle 2 T Parmesan, 1/2 the sauce, and 1 cup mozzarella. Repeat with another layer of kale, Parmesan, sauce, and mozzarella. Cover the dish with foil and bake for 20-25 minutes, then remove the foil and bake another 15-20 minutes, or until the casserole is bubbling and cheese is starting to brown.
  • Let the mock lasagna sit for about 5 minutes before you cut it. Serve hot.
  • I am guessing this freezes well, although I haven't thawed out any of my frozen servings yet.

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