No Pasta Lasagna Recipes

Steps:

• Preheat oven to 425 degrees F.
• Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
• Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
• In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
• In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
• Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
• Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
• Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
• Allow to cool slightly, cut into quarters, and enjoy!

Steps:

• Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato paste and seasonings. In a small bowl, combine the egg, cottage cheese and Parmesan cheese., Roll out each tube of crescent dough between waxed paper into a 15x10-in. rectangle. Transfer one rectangle to a greased 15x10x1-in. baking pan. Spread with half of the meat mixture to within 1 in. of edges; top with half of the cheese mixture. Repeat meat and cheese layers., Top with mozzarella. Carefully place second dough rectangle on top; press edges to seal. Brush with milk; sprinkle with sesame seeds. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and taco seasoning; cook and stir until mixture has thickened, 5 to 10 minutes.
• Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce.
• Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna.
• Turn on oven's broiler.
• Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.

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.

Steps:

• Preheat oven to 425°.
• Slice the eggplants lengthwise into long, 1/4-inch strips.
• Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
• Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
• You may also grill the vegetable strips.
• Decrease oven temperature to 350°.
• With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
• Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
• Then place a single layer of vegetables on top.
• Evenly spread half the ricotta mixture on top of the vegetables.
• Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
• Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
• Cover with foil and bake for 1 hour.
• Remove the foil for the last 5-10 minutes.

Steps:

• Use the dry herbs (to taste) to season the sauce.
• Saute the onions until golden. Add garlic and mushrooms and cook 5 minutes on medium heat.Add to sauce.
• Use same saute pan to brown the meats, and drain well.
• Grease a 9" x 13" baking pan. Arrange a layer of eggplant or zucchini in the bottom of the pan, laying the pieces side by side closely, as though they were lasagna noodles.
• Next, add a layer of the ricotta, and sprinkle on basil.
• Next, add a layer of the cooked meats, mushrooms, a layer of sauce, a layer of mozzarella cheese.
• Repeat until everything is gone. Make the top layer cheese. Cover with foil.
• Bake at 350 degrees for about 45 minutes, uncover and bake until brown, about 10 minutes.

Steps:

• Heat oven to 350°F.
• In a 5 quart saucepan, brown the meat then drain the fat.
• Add the spaghetti sauce and water.
• Simmer about 10 minutes.
• While the sauce simmers, mix ricotta cheese, 1 1/2 cups Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
• Pour a generous 1 cup of the sauce on the bottom of a 13x9x2-inch baking dish.
• Arrange a single layer of uncooked lasagna noodles over sauce.
• Cover with a generous 1 cup of sauce; spread half of cheese mixture over sauce.
• Repeat layers of noodles, sauce, and cheese filling.
• Top with a layer of lasagna noodles and the remaining sauce then sprinkle with remaining Mozzarella cheese.
• Cover with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes or until the cheese begins to turn golden on top.
• Let stand 10 minutes before cutting.

Steps:

• Preheat oven to 375.
• Grease a 9x13 baking pan.
• In a large frying pan, brown ground beef.
• Drain.
• Combine drained meat with tomatoes and spaghetti sauce.
• Spread a thin layer of sauce on the bottom of the greased pan.
• Arrange half the uncooked noodles over the sauce.
• Spread half the ricotta cheese over the noodles.
• Sprinkle with half of the mozzarella cheese.
• Add another layer, using up the remaining noodles, sauce, ricotta cheese, and mozzarella cheese.
• Cover with aluminum foil.
• Baked covered for 50 to 60 minutes or until noodles are tender.
• Uncover, sprinkle with Parmesan cheese, and bake another 5 minutes.
• Let stand for 10 minutes before serving.