Low Fat No Boil Lasagna Recipes

Steps:

• Preheat oven to 350°F.
• Lightly oil bottom of baking pan.
• Stir one cup of the chicken stock into the spaghetti sauce and set aside.
• Whisk the egg.
• Stir in ricotta cheese and one cup of the mozzarella.
• Add garlic, salt and pepper and set aside.
• Brown and drain the ground beef making sure to break it into very small pieces.
• Season with salt and pepper.
• Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
• Sauté the onion in 1/2 cup chicken stock until it is translucent.
• Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
• Simmer until all liquid is absorbed.
• Mix together beef, spinach, onions and mushrooms.
• Build the lasagna starting with a layer of sauce in the bottom of the pan.
• *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
• Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
• Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
• Sprinkle remaining mozzarella on top and bake for 15 minutes more.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

Steps:

• Preheat oven to 375 degrees F. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl; set aside.
• Spread 1 cup Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining sauce.
• Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.

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.

Steps:

• Brown meat, drain all but 2 T.
• fat.
• Add onion, salt& oregano.
• Cook 5 minutes.
• Stir in spaghettii sauce and tomatoes& heat through.
• Spoon 1/3 meat mixture into 9x13 pan.
• Cover w/ a single layer of uncooked noodles.
• Spread another 1/3 meat mixture onton the noodles.
• Add cottage cheese, half mozzarella cheese& the Parmesan cheese.
• Arrange a second layer of noodles on top.
• Spoon remaining meat onto the noodles.
• Top w/ remaining mozzarella cheese.
• Bake covered at 375 for 1 hour.
• Remove cover& bake an additional 10 minutes, or until cheese is melted& golden brown.
• Let stand 10 minutes before serving.

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.

Steps:

• Pre heat oven to 375.
• In large pot brown ground chicken.
• Add all veggies and cook until onions are translucent.
• Add sauce, sugar, 1/2 tbsp Italian Seasoning, Red Pepper, Oregano, worcestershire sauce, bring to a boil and then simmer uncovered 10 minutes.
• Meanwhile mix ricotta cheese with the egg whites, pepper and the remaining 1/2 tbsp Italian seasoning.
• Spray a 13x9x2 pan w/ no stick cooking spray.
• Layer Noodles Cheeses and Sauce as you would lasagna.
• Bake covered w/ foil for 30 minutes.
• Remove foil and bake another 15 minutes or until hot and bubbly.
• Let Stand for 10 minutes before serving.

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.

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.