NO CHEESE LASAGNA
Make and share this No Cheese Lasagna recipe from Food.com.
Provided by falling.star291
Categories Egg Free
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3 garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of the onion and 1/3 garlic in the same pan and cook for one minute. Add zuc-chini and parsley and cook for another minute. Remove from pan and set aside. Do the same with the remaining onion, garlic and spinach.
- Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3 minutes.
- Boil the noodles as per directions, drain well. Heat the oven to 375°F In a rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top. Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add a bit of the sauce and arrange another 3 pieces of lasagna noodles on top. Next, spread the zucchini mixture and add the remaining spinach on top. Finish with the remaining lasagna noodles and pour the remaining sauce on top.
- Bake for 40-50 minutes.
Nutrition Facts : Calories 99.8, Fat 3.3, SaturatedFat 0.6, Sodium 601.7, Carbohydrate 15.7, Fiber 5.3, Sugar 6.8, Protein 5.7
NO CHEESE LASAGNA
No cheese necessary in this rich lasagna dinner. It's made with two kinds of meat in a tomato sauce layered between sheets of lasagna and topped with a rich white sauce.
Provided by twbart72
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- For Lasagna Sauce: Heat the olive oil in a large lidded pot. Put the chopped onion in and fry until the onion turns translucent. Add the smoked paprika. Add the ground pork and beef and fry until browned. Season with salt and pepper. Add the chopped tomatoes and the tomato puree and bring to a boil. Reduce the heat to the lowest setting and let simmer for a couple of hours, until the sauce is thick. Set aside. For White Sauce: In a separate pan, melt the butter and add the flour and make a roux. Cook this for a few minutes but do not allow it to color. Add the milk to the roux a little at a time and allow it to absorb the first few times before putting more in. Add the remaining milk and cook until the consistency of heavy or double cream. Grate in about nutmeg and set aside. To Assemble: Put in a thin layer of the meat sauce into a lasagna dish and put in a layer of lasagna sheets. Alternate the layers until you get up to about a half inch below the rim of the dish, ending with a layer of lasagna. Pour on the white sauce. Put into a preheated 375 degrees F oven for 25 to 30 minutes until the white sauce turns golden brown.
Nutrition Facts :
BARILLA NO-BOIL LASAGNA
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Provided by Monica in PA
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
EASY LASAGNA - NO RICOTTA
My husband refuses to eat anything with Ricotta Cheese. I tried several different versions and this was his favorite. Now, it's the only lasagna I fix.
Provided by lilchris
Categories Meat
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
- Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
- Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
- Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.
Nutrition Facts : Calories 319.6, Fat 15, SaturatedFat 6.8, Cholesterol 54.9, Sodium 441.4, Carbohydrate 25.3, Fiber 2.2, Sugar 5.6, Protein 19.6
CHEF JOHN'S LASAGNA
There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.
- Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.
- Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.
- Spread 1/4 the sauce into the bottom of a 10x15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
- Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.
- Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.
Nutrition Facts : Calories 729.7 calories, Carbohydrate 49.8 g, Cholesterol 159.4 mg, Fat 39.2 g, Fiber 4.8 g, Protein 42.9 g, SaturatedFat 19.6 g, Sodium 1513.8 mg, Sugar 14 g
MEATLESS LASAGNA
"This saucy lasagna is one of my specialties," says Sharon Allen of Allentown, Pennsylvania. "It's packed with fresh-tasting vegetables, such s zucchini, mushrooms, carrots and peppers. The colorful casserole is a great way to celebrate the bounty of summertime."
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
EASY MEATLESS LASAGNA
You won't miss the meat with this easy, three-cheesy pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg
VEGETABLE NO CHEESE LASAGNA
This recipe came as a result of a period of time where I was unable to consume cheeses and still wanted something that resembled lasagna.
Provided by Ravenseyes
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
- Cook noodles to instructions on box.
- Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
- Bake at 375°F for 60-75 minutes check for veggie doneness.
SUPER CHEESY HOMETOWN LASAGNA
Provided by Katie Lee Biegel
Categories main-dish
Time 4h5m
Yield 8 to 10 servings
Number Of Ingredients 23
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.
MEATLESS (BUT VERY CHEESY) NO BOIL LASAGNA
Make and share this Meatless (But Very Cheesy) No Boil Lasagna recipe from Food.com.
Provided by MizzNezz
Categories Cheese
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 332.6, Fat 15.3, SaturatedFat 7.7, Cholesterol 41.4, Sodium 1022.9, Carbohydrate 27.8, Fiber 1.2, Sugar 11.1, Protein 20.5
BOB GREENE'S NO-CHEESE VEGETABLE LASAGNA
Got this recipe from Rachael Ray's web site from Bob Greene, Oprah's trainer. "Lasagna, without cheese? You may be skeptical but this dish is pure comfort food -- with less fat and cholesterol, and fewer calories. You don't even need to precook the lasagna noodles! This is a great recipe to make ahead, store and reheat before serving. You can also make this with *rotini."
Provided by Lisanne
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F
- Coat a 9-inch square or a 10x8" pan with cooking spray.
- Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.
- Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven.
- Bake for 50 minutes, until lightly browned.
- For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry).
- Cook pasta according to the package directions.
- In a large bowl, combine all the ingredients except the marinara sauce.
- Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce.
- Bake for 40 minutes, until lightly browned.
Nutrition Facts : Calories 380.7, Fat 20.9, SaturatedFat 1.9, Sodium 452.8, Carbohydrate 41.6, Fiber 5.5, Sugar 10.4, Protein 13.3
EASY CHEESY NO-BOIL LASAGNA
No boiling. No laying out sticky, cooked noodles to cool. And I love the little zing you get from the Italian Sausage. I hope you enjoy this too!
Provided by cipherbabe
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
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.
CHEESE LASAGNA
An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g
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