No Boil Lasagna Lower Fat Food

SKINNY VEGGIE LASAGNA

Steps:

• Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
• Whisk egg into ricotta cheese and stir in fresh spinach.
• Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
• Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

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.

HEALTHY LOW FAT LASAGNA

Steps:

• In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
• In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
• In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
• Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
• Uncover, top with remaining mozzarella.
• Bake 15 minutes.
• Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!

LOW-FAT NO BOIL LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown ground turkey and season with 1 T Mrs Dash.
• Add pasta sauce to meat.
• In medium bowl combine, Ricotta cheese, 1T Mrs Dash, egg substitute, parmesan cheese, cornstarch and 1 cup mozzarella. Mix well.
• In a 9x13-inch pan, layer 1 cup sauce, 3 noodles, 1/2 of ricotta mixture, and 1/3 of additional sauce. Continue layers ending with additional sauce.
• Bake covered for 55 minutes, uncover sprinkle with additional cheese and bake for 5 more minutes. Let stand for 15 minutes before serving.

NO BOIL LASAGNA-LOWER FAT

Steps:

• Brown ground beef in skillet, drain.
• Add spaghetti sauce, paste, oregano, garlic powder and water. Stir until tomato paste is mixed. Keep on low heat.
• In a med. bowl combine the cottage cheese, parsley, parmesean and egg white. Stir well.
• Once the sauce just begins to boil, remove from heat.
• In a 9 x12 baking pan, spoon in 1 cup of sauce mix, on top of that put 4 uncooked lasagna noodles (possibly 3 horizontal and 1 vertical). You do not need to make the noodles touch as they will expand while cooking.
• Next spread 1/2 the cottage cheese mixture over the noodles. Sprinkle with 1 cup mozzarella cheese. Spoon 1/2 the remaining sauce over the cheese then layer the next 4 noodles. Put the rest of the cheese mixture and mozzarella cheese then on top of that spread out the remaining sauce.
• Cover and bake for 60 minutes at 350 degrees or until the middle of the pan just begins to bubble.
• Remove and let stand for 10 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.

EASY CHEESY NO-BOIL LASAGNA

Steps:

• Preheat oven to 375°.
• In a sauce pan, heat oil to medium high heat. Add garlic and onions, and reduce the heat to medium low to sweat until translucent.
• Return pan to medium high heat. Brown beef and sausage. Drain and return to skillet.
• Stir in marinara sauce and water. Remove meat mixture from heat.
• In a small bowl, combine ricotta, parmesan and basil.
• In 9x13-inch baking dish, layer one-third of the meat mixture, half of the uncooked lasagna pieces, half the ricotta mixture, and half the mozzarella cheese. Repeat layers once, ending with meat mixture.
• Cover tightly with foil. Bake 1 hour and 30 minutes.
• Uncover. Sprinkle with additional parmesan cheese, if desired.
• Let stand 10+ minutes before serving.

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.

OUR FAVORITE NO BOIL LASAGNA

Steps:

• Saute meat, onion, and garlic salt with a small amount of salt. Drain.
• Add spaghetti sauce, bring to boil, reduce heat and simmer while assembling cheese mixture.
• In a large bowl combine ricotta, Romano, eggs. Mix well.
• Spray a 9x13 inch baking dish lightly with nonstick spray.
• Spread about 1 cup of meat/sauce mixture in the bottom of dish. Top with 3 or 4 strips uncooked lasagna noodles- however many will fit in a single layer.
• Cover with 1/3 the meat/sauce mixture then 1/3 the cheese/egg mixture, then 1/3 the shredded Mozzarella.
• Repeat layers of uncooked noodles, meat/sauce, cheese/egg mixtures and Mozzarella, ending with the 3rd layer of Mozzarella on top.
• Sprinkle with chopped parsley.
• Cover tightly, bake at 350 degrees for 1 hour.
• Let stand covered 15 minutes before serving.

NO BOIL VEGETABLE LASAGNA

Steps:

• Preheat oven to 350.
• In a large bowl combine cottage cheese, Parmesan, eggs and basil; mix well.
• Heat olive oil over medium heat; saute garlic and onions for 3 minutes, stirring occasionally.
• Add rest of vegetables and cook until tender, about 5 minutes.
• Add veggies into the cottage cheese mixture and mix well.
• Spread 1 c of pasta sauce in bottom of a 13x9" baking dish and spread evenly.
• Layer with half each: uncooked lasagna noodles, cottage cheese mixture, remaining
• pasta sauce and mozzarella.
• Repeat layering.
• Cover tighlty with aluminum foil.
• Bake 1 hour.
• Uncover; bake an additional 15 minutes or until hot and bubbly.
• Let stand 15 minutes before serving.

HEALTHIER MEAT LASAGNA

Steps:

• Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
• Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
• Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.