Noboilcheesylasagnavegetarianwithoptionalmeatsauce Recipes

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.

Steps:

• Preheat oven to 350°F.
• Combine ricotta, parmesan, and eggs and mix well.
• In a 9x13 dish, spread about 1/3 of the sauce. (About 1 cup.).
• Layer with half each of the uncooked lasagna noodles, ricotta mixture, remaining pasta sauce, and mozarella.
• Repeat layering.
• Cover tightly with alumninum foil and bake covered for 45 minutes.
• Uncover and bake an additional 15 minutes.
• Let stand 10 minutes before serving.

Steps:

• In a large skillet over medium heat, melt butter.
• Add onion and sauté for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
• Add minced sausage and ground beef. Cook until browned, approximately 7 minutes. Drain oil.
• In a large bowl, add marinara sauce, alfredo sauce and canned tomatoes and mix completely.
• Add ground meat mixture to sauce. Add Italian Seasoning and salt and pepper to taste.
• In the slow cooker pan, pour a small amount of the sauce mixture along the bottom of the plan.
• Layer the uncooked lasagna noodles across the bottom of the pan. You can make the noodles to adjust them to the size of your pan.
• Spoon ricotta cheese across the lasagna noodles. Add a layer of grated cheeses. Add a layer of sauce mixture.
• Repeat the layering process; lasagna noodles, ricotta cheese, grated cheeses, sauce mixture.
• For the top layer, proceed with this order: lasagna noodles, sauce mixture, grated cheeses and sliced mozzarella cheese.
• Cook on LOW for 6 hours or HIGH for 4 hours until cheese on top is bubbly.

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.