Gluten Free Lazy Lasagna Recipes

Steps:

• Brown the ground beef with the garlic in a large pan over medium heat.
• Add the onion; saute until soft.
• Add the tomato; saute until soft.
• Stir in tomato sauce, oregano, marinara seasoning, and cloves (if using).
• Turn the heat to low, or until the sauce is barely simmering.
• Meanwhile, boil the pasta until al dente.
• Line a small oven-safe dish with tinfoil; line bottom with cooked pasta.
• Lay the roasted red peppers overtop, if using.
• Pour the meat and sauce mixture evenly over pasta and peppers.
• Top with cheeses; broil at 500* until cheese is browned and bubbly (about 8-10 minutes).
• Enjoy!

Steps:

• 1. Preheat the oven to 425°F. Grease a 9-by-13-inch baking dish.
• 2. In a large bowl, mix the spinach, ricotta, parmesan, egg, salt, and oregano. Arrange one-third of the sweet potatoes in the dish, overlapping the slices slightly. Dollop half of the ricotta mixture on top, then spread evenly. Spread half of the tomato sauce on top, then sprinkle one-third of the mozzarella over the sauce. Repeat the layering once. Arrange the remaining sweet potatoes on top.
• 3. Cover the dish tightly with foil. (The lasagna can be refrigerated for up to a day at this point.) Bake for 45 minutes, then remove the foil, and sprinkle the remaining mozzarella on top. Bake until a knife easily slides through the center and the cheese on top is melted and golden brown, about 20 minutes. Let rest at least 10 minutes before slicing.
• Tip: For freezing and reheating, completely cool the lasagna. Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month. Unwrap and cover with a damp paper towel on a microwave-safe plate. Microwave until hot, about 5 minutes.

Steps:

• Brown ground beef in a large skillet; drain well.
• Add spaghetti sauce and water and blend well; simmer 5 minutes.
• In a medium bowl, combine ricotta, chives, oregano and egg and mix well.
• In bottom of ungreased 13x9 baking dish or lasagna pan, spread 1 1/2 cups of meat sauce.
• Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella.
• Repeat with remaining noodles, ricotta cheese mixture and mozzarella.
• Top with remaining meat sauce.
• Sprinkle with Parmesan cheese.
• Cover and refrigerate overnight.
• Heat oven to 350 degrees.
• Uncover baking dish and bake for 50-60 minutes or until noodles are tender and casserole is bubbly.
• Cover: let stand for 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees F. Have ready a 9- x 13-inch baking dish.
• Thaw cheese ravioli in hot water for 1 minute. Thaw 36 meatballs. Crumble meatballs in small pieces using a fork or food processor.
• Pour a thin layer of spaghetti sauce to over bottom of baking dish. Arrange 12 ravioli in a single layer over top of sauce. Sprinkle half of the crumbled meatballs over the ravioli. Sprinkle half the cheese over the meat.
• Repeat process with a second layer of sauce, ravioli and meat. Add a thin layer of sauce over the top.
• Bake for 45 minutes, covered. Uncover and sprinkle with rest of cheese. Bake uncovered for an additional 10-15 minutes. Let stand 5-10 minutes before serving.
• Note: For a different flavor, substitute Sausage Meatballs.

Steps:

• In a large pot of boiling water, cook pasta until tender but firm; drain.
• In a large skillet, cook beef over medium-high heat until browned. Add onions and carrots; cook for 3 to 4 minutes. Stir in pasta sauce and Italian seasoning (oregano or basil). Remove from heat and set aside.
• In a bowl, combine ricotta cheese, egg and 1/2 cup of the mozzarella cheese. Set aside.
• To Assemble: Spread half of the meat mixture on bottom of greased 13x9-inch baking dish. Top with all of the pasta. Spread all of the cheese mixture over pasta. Top with remaining meat mixture. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
• Bake in preheated oven, uncovered for 35 to 45 minutes or until bubbling.
• Let stand for 10 minutes before serving.

Steps:

• preheat oven to 375.
• brown ground beef with garlic and onion in large nonstick skillet. Drain off fat if necessary.
• Mix with prepared marinara and set aside.
• You can use a jar of storebought marinara or make your own with the ingredients listed above. The ingredients are flexible - I use whatever combination of canned tomatoes I happen to have at the time - crushed, diced, puree, with herbs or garlic already added - whatever. No need to cook before you add to the mix - it will bake along with everything else.
• Bring 4 qts water to a boil. Cook ravioli just till it floats, about 3-5 minutes. Drain.
• Place a bit of sauce/beef mixture in bottom of 9x13 pan. Add a layer of half the ravioli, topped by half the sauce, followed by half the shredded cheese.
• Repeat layers.
• Bake uncovered for about 30 minutes, till sauce is bubbly and cheese is browned.
• Let stand 5-10 minutes before serving.

Steps:

• Cook pasta a bit less than fully done.
• Grease a 9x13 pan with olive oil.
• Layer 1/2 the amount each of pasta, ground beef, ricotta, parmesan, spaghetti sauce, and mozzarella in that order.
• Repeat except for the mozzarella.
• Draw a wooden spoon through the layers in an S-shaped pattern to mesh the layers without actually stirring them together.
• Top with the remaining mozzarella.
• Bake at 350F for 30-45 minutes or until the cheese is as brown as you like it and everything is bubbling hot.
• Note -- steamed and drained zucchini or very well-drained, frozen spinach is a good addition.
• Note -- Can substitute ground turkey or chunks of cooked chicken/turkey for the ground beef if desired.

Steps:

• In a large bowl, combine the first seven ingredients; set aside. In another bowl, combine the spaghetti sauce and beef; mix well. , Spoon a fourth of the meat sauce into a greased 13x9-in. baking dish. Top with three noodles and half of the cheese mixture; repeat layers once. Top with a fourth of the meat sauce, remaining noodles and remaining meat sauce. Pour water around edges. Sprinkle with Parmesan cheese. , Cover and bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350.
• In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste.
• In mixer, combine ricotta, egg and verde sauce until smooth.
• In glass casserole dish create three layers:.
• First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese.
• Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese.
• Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix.
• Top with jalepenos or cilantro (optional).
• Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes.
• Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.

Steps:

• In a large saucepan brown ground beef, onion and garlic.
• Stir in juice, mushroom, tomato paste, and seasonings.
• Simmer 30 min, stirring occasionally (I put a splatter shield over my pan so that it will not make as big of a mess).
• Pre-heat oven to 350.
• In a 9x13 pan, layer half of each uncooked noodles, meatsauce, cheeses. Repeat layers.
• Cover with foil.
• Bake 30 minute
• Remove foil, bake for 15 more minute
• Let stand 15 min before serving.