VEGGIE-RIFIC NOODLE-FREE LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
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!
OUTSTANDING LASAGNA WITHOUT PRE-BOILING REGULAR NOODLES
This tastes fabulous! Uses a mix of turkey sausage & ground beef, and plain old regular style lasagna noodles that you do not have to pre-boil. Just follow the directions as it will take more liquid and cooking time. Choose your favorite sauce, and throw in green peppers while cooking the meat if you like them. Yes the cooking time is longer, but wouldn't you rather let it cook by itself while you do something else, rather than have to boil those noodles, then try to dry them, etc? Yeah, me too! Enjoy!
Provided by youngdovefarm
Categories One Dish Meal
Time 3h
Yield 1 pan, 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Important: do NOT pre-boil the noodles! Brown chopped onion, sausage and ground beef in small amount of olive oil. When almost browned, add minced garlic so it won't burn. Drain, put in large bowl, mix in with spaghetti sauce, salt & red pepper flakes. Set aside. Get another large bowl; mix in ricotta cheese, egg, ½ C each mozerella, parmesean and romano cheeses, parsley, basil. In 13x9 pan, put 1C of the red sauce in the bottom. Add approximately 3 ½ of the noodles, arrange 3 lengthwise, leaving space between them to allow them to absorb liquid and expand, and add a piece at the end of the pan since they are not long enough to cover the entire length. Take approximately ½ of the white cheese mix, drop by spoonfuls over the noodles and spread around a little. (doesn't need to cover everything or be perfect!) Then add 1C mozzarella cheese. Repeat this entire layer, using approximately ½ of the remaining red sauce, same amount of noodles and white mix, and another Cup of the mozzarella. Add the remaining red sauce, then 1C of parmesean cheese to top it off. Take the sauce can, fill it halfway with water, then slowly pour over the dish all over, so the liquid will rise up to about half full in the pan. This will all get absorbed by the noodles, because you didn't pre-boil them. Tightly cover with foil. Bake at 325 F for 2 hours. Then uncover, raise the temp to 350 F and bake another 15-30 minutes until the cheese is golden on top and the edges are pulling away from the pan. Remove from the oven, and let it sit for 10-15 minutes or until all the liquid has set up and the dish is firm.
Nutrition Facts : Calories 916.1, Fat 57.1, SaturatedFat 28.9, Cholesterol 219.9, Sodium 2917.3, Carbohydrate 34.1, Fiber 4.6, Sugar 16.4, Protein 64.4
NOODLE-LESS ZUCCHINI LASAGNA
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in the summer when I have tons of garden-fresh zucchini and herbs, but I also love making it during the colder months when I want something hot and comforting. Although it takes a little longer than most of my recipes, it's totally worth it!
Provided by Gina Homolka
Categories Bake Low Fat Kid-Friendly Low Cal Dinner Lunch Casserole/Gratin Low Cholesterol Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat a large, deep nonstick skillet over high heat. Add the meat, season with 1/2 teaspoon of the salt, and cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the meat in a colander and wipe the skillet with a paper towel.
- Put the skillet over medium heat. Add the olive oil and onion and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Return the meat to the pan, add the tomatoes, basil, 1/4 teaspoon of the salt, and the black pepper to taste. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 minutes. Remove the lid and simmer uncovered 10 minutes, until thickened.
- Meanwhile, slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices (you should have at least 30 to 35 long zucchini ribbons). Lightly salt the zucchini with the remaining 1/2 teaspoon salt and set aside for 15 minutes. Blot the zucchini with paper towels.
- Preheat a grill to medium heat (or preheat a grill pan over medium heat).
- Oil the grill grates or spray the grill pan with cooking spray to avoid sticking. Grill the zucchini until cooked and slightly browned, 2 to 3 minutes on each side. Transfer to a plate lined with paper towels and press to absorb excess moisture.
- Preheat the oven to 375°F.
- In a medium bowl, combine the ricotta, Parmesan, and egg. Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13 × 2 1/2- inch baking dish. Make a layer of the zucchini over the sauce to cover the bottom of the dish. Spread 1/2 cup of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella. Make another layer of zucchini, top with 1 1/2 cups meat sauce, 1/2 cup ricotta mixture, 1 cup mozzarella. Repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the remaining zucchini and meat sauce. Cover the dish with foil.
- Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered. Add the remaining 1 cup mozzarella and bake uncovered until bubbling and the cheese is melted, 10 more minutes. Let stand for 5 to 10 minutes before cutting into 8 pieces.
NO-NOODLE LASAGNA
Mary Moore knows how to get all the comforting flavors of lasagna without all the work. The Omaha, Nebraska cook seals traditional lasagna ingredients between two layers of refrigerated crescent dough for a speedy specialty that's requested time and again.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 560 calories, Fat 32g fat (14g saturated fat), Cholesterol 136mg cholesterol, Sodium 1025mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.
NO-NOODLE ZUCCHINI LASAGNA
Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!
Provided by Jill Welch
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h30m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 494 calories, Carbohydrate 23.2 g, Cholesterol 117.7 mg, Fat 27.3 g, Fiber 5.8 g, Protein 41.3 g, SaturatedFat 14.2 g, Sodium 2199.7 mg, Sugar 10.6 g
NOODLELESS LASAGNA
Make and share this Noodleless Lasagna recipe from Food.com.
Provided by digifoo
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Brown ground beef and drain. Add spaghetti sauce and mushrooms and simmer for 10 minutes.
- In a small bowl, mix the ricotta, egg, 1/2 cup mozzarella and Italian seasoning. Beat well with fork.
- Grease a 8x8-inch glass dish with nonstick cooking spray. Spread beef mixture.
- Spread the ricotta mix. Lay half of the pepperoni on top of the ricotta mix. Put the remaining mozzarella over the pepperoni and then lay the remaining pepperoni on top of the cheese.
- Bake until bubbly (about 20 minutes).
Nutrition Facts : Calories 570.3, Fat 39.2, SaturatedFat 18.7, Cholesterol 200.2, Sodium 795.8, Carbohydrate 11.1, Fiber 0.6, Sugar 6.8, Protein 42
ELLEN'S NOODLESS LASAGNA
Steps:
- Preheat the oven to 350 degrees F. Brown the ground beef in a frying pan, and drain off the oil. Add the spaghetti sauce and mushrooms, and simmer 10 minutes. In a small bowl, mix the ricotta, egg, 1/4 cup mozzarella, and Italian seasoning. Beat well with a fork.
- Grease an 8x8-inch glass baking dish with nonstick cooking spray. Spread the beef mixture in the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining 1 cup of the shredded mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese.
- Bake until bubbly (about 20 minutes).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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