No Noodle Lasagna Kugel Recipes

Steps:

• Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
• Preheat the oven to 350 degrees F.
• Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
• Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.

Steps:

• Slice zucchini lengthwise into thin strips, salt and let stand 1 hour.
• In the meantime, cook onion and garlic until transparent, add mushrooms and cook about 7 minutes. Add chopped tomatoes and spices, simmer for 25 minutes.
• Spray a 9x13 pan well. Put a layer of zucchini 1/3 of the sauce and 1/3 of the cheese. Alternate layers until you have used all the sauce and cheese.
• Bake at 350 for 45 minutes. Allow to rest 10 minutes before serving.

Steps:

• Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
• Preheat the oven to 350 degrees F.
• Cook the noodles to al dente according to the package directions and drain.
• Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips.
• Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
• Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds.
• Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine.
• Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg.
• Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes.
• Cool for 15 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Steps:

• 1 Preheat the oven to 350°F. Heat the oil in a large skillet over medium-high heat. Add the celery and onion, and cook until slightly tender. 2 Add the ground beef and cook until browned. Drain off the excess fat with a spoon or turkey baster. 3 Add the tomato sauce, garlic, garlic powder, salt, and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat. 4 Mix the ingredients for the cheese filling together in a bowl, using only half of the mozzarella. 5 Fill the bottom of a 13x9 baking dish with the meat filling and top with the cheese filling. 6 Cover the top with the remaining 8 ounces of mozzarella cheese. 7 Bake for 45 to 50 minutes, until the top starts to become golden and bubbly. 8 Let cool for 10 minutes before slicing (the lasagna will hold together better). HELPFUL HINTS You can also make this with half ground beef and half crumbled Italian sausage for even more flavor. Calories: 350|Fat: 19g |Protein: 40g |Fiber: 1g |Net Carbs: 4g

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.