No Boil Cheesy Lasagna Vegetarian With Optional Meat Sauce Food

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.

MEATLESS LASAGNA

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside., Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13x9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top., Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

MEATLESS (BUT VERY CHEESY) NO BOIL LASAGNA

Steps:

• Heat oven to 375*.
• Saute the onion and garlic in oil briefly.
• Add spaghetti sauce and water; heat through.
• Mix the cottage cheese, and parmesan.
• In 9x13 pan, layer 3 noodles, half the sauce, half the cottage cheese mixture, and half the mozzarella.
• Repeat layers.
• Bake, uncovered, for 1 hour, until cheese is light brown and bubbly.
• Let stand for 10 minutes before cutting.

NO-BOIL CHEESY LASAGNA (VEGETARIAN) WITH OPTIONAL MEAT SAUCE

Steps:

• Preheat oven to 350°F.
• Combine ricotta, parmesan, and eggs and mix well.
• In a 9x13 dish, spread about 1/3 of the sauce. (About 1 cup.).
• Layer with half each of the uncooked lasagna noodles, ricotta mixture, remaining pasta sauce, and mozarella.
• Repeat layering.
• Cover tightly with alumninum foil and bake covered for 45 minutes.
• Uncover and bake an additional 15 minutes.
• Let stand 10 minutes before serving.

MUELLER'S QUICK "NO BOIL" CHEESY LASAGNA

Steps:

• In large skillet over medium-high heat cook meat, stirring, until lightly browned.
• Add onion and garlic; cook 3 minutes.
• Stir in tomato sauce, mushrooms, tomato juice and basil.
• Bring to a boil; reduce heat and simmer 5 minutes.
• In a small bowl, combine ricotta, egg, salt and pepper.
• Spoon 1-1/2 cups sauce into 13x9x2" baking dish.
• Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
• Top with remaining sauce, mozzarella and Parmesan.
• Cover tightly with foil.
• Bake in 350 degree oven for 45 minutes.
• Remove foil and bake 15 minutes longer or until lightly browned.
• Let stand 15 minutes before serving.
• TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

BARILLA NO-BOIL LASAGNA

Steps:

• Preheat oven to 375.
• In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
• If you choose not to use the parmesan, just add more mozzarella.
• Set aside.
• In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
• Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
• Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
• Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
• For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
• Bake covered with foil for 50-60 minutes.
• Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
• Let stand 15 minutes before serving.
• If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.

EASIEST NO BOIL LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown hamburger and drain.
• Mix hamburger with spaghetti sauce.
• Beat eggs and mix into cottage cheese.
• Spray 9x13 pan with non-stick spray.
• Spoon 1/4 cup meat mixture on bottom of pan and spread around.
• Place four (or 5) lasagna noodles (uncooked) on top of sauce.
• Layer half of cottage cheese mixture on noodles, then half of meat mixture and half of cheese.
• Place remaining noodles on top of cheese.
• Layer remaining cottage cheese, meat mixture and cheese.
• Cover lasagna with foil and place in oven.
• Bake for 60 minutes.
• Remove foil and bake for 15-20 minutes more, until cheese is melted and bubbly.
• Let sit for about 10 minutes before serving.

VEGETARIAN SKILLET LASAGNA

Steps:

• Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.