Ricotta Free Lasagna Recipes

Steps:

• Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain.
• Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix.
• Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top.
• Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.

Steps:

• Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened.
• Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.
• Trim the spinach, and wash the leaves thoroughly in 2 or 3 changes of cold water and shake them dry. Melt the butter in a large saucepan, then pile the spinach leaves in on top, sprinkling them with a little salt as you go. Place the pan over a medium heat, put a lid on and cook the spinach for about 2 minutes, turning the leaves over halfway through. After that, the leaves will have collapsed down and become tender - Drain the spinach in a colander and, when it's cool enough to handle, squeeze it in your hands to get rid of every last drop of liquid
• Chop it finely, then put it in a bowl, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.
• Place a small frying pan over a medium heat, add the pine nuts and dry-fry them for about 1 minute, tossing them around to get them nicely toasted
• Then remove the pan from the heat and assemble the lasagne. spread a quarter of the sauce into the bottom of the dish and, on top of that, a third of the spinach mixture, followed by a scattering of toasted pine nuts. Now place sheets of pasta on top of this you may need to tear some of them in half with your hands to make them fit. Now repeat the whole process, this time adding a third of the grated Mozzarella along with the pine nuts, then the lasagne sheets.
• Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
• When you are ready to cook the lasagne, place it on the middle shelf of the pre-heated oven and bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.

Steps:

• In a large saucepan, cook ground turkey, onion& garlic in a combination of the oil and nonstick cooking spray. Add sauce and simmer 15 minutes.
• In a medium sized bowl, mix ricotta,1 cup mozzarella, all of Parmesan and the eggstirs.
• In 9x13 baking dish, layer 2 cups sauce, half of noodles, half of remaining sauce, all of ricotta mixture, half of what is left of the mozzarella, remaining noodles & sauce.
• Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
• Uncover, top with remaining mozzarella.
• Bake 15 minutes.
• Sprinkle some Parmesan on top, let cool down for 15 minutes, and Enjoy your healthy, yet delectable, meal -- with plenty of leftovers to boot!

Steps:

• Preheat the oven to 350 degrees. In a bowl, mix together the tomatoes, oregano, basil, salt, garlic, wine and water. In another bowl, beat the eggs with the ricotta and Parmesan cheese. Pour some sauce in the bottom of a 9-by-13-inch baking dish. Layer the lasagna, sauce, ricotta and mozzarella. Repeat layering twice, topping with mozzarella. Cover the pan with aluminum foil. Bake 1 hour, then remove foil and cook an additional 15 minutes.

Steps:

• Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
• Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.

Steps:

• Pre-heat oven to 350 degrees.
• In large skillet brown ground beef until fully cooked.
• At the same time in large pot boil lasagna noodles; if noodles are pre-cooked omit this step.
• When ground beef is fully cooked add tomato sauce. Bring to a boil for 5-10 minutes allowing the flavors to mingle.
• At the same time melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat.
• In 9x11 baking dish start assembling lasagna. Lay a full layer of noodles, a full layer of thinly sliced deli ham*, spoon ground beef sauce over ham layer, sprinkle mozzarella over completely covering everything, and lastly spoon milk sauce over top of cheese. Continue layering process until all ingredients are used or pan is full.
• Place in oven, cook for 60 minutes or until top is golden brown.
• Tips:.
• I like to end with a full layer of noodles on top and cover with mozzarella and Parmesan.
• Ham may be chopped and sprinkled over noodles to help ease of eating.
• If pre-cooked noodles are used more of the milk sauce may be necessary and cook time may need to be a little longer.

Steps:

• Wash spinach and drain well. Chop finely and put in a large saucepan or skillet. Cook over low heat for 5 minutes. Drain and squeeze out the liquid. Mix spinach with the cheeses, nutmeg, salt and pepper.
• Spread mixture evenly along the length of a cooked lasagna noodle. Roll up and place in an oiled 8x8 baking dish.
• To make the sauce, saute the garlic and onions in oil and add the tomato sauce, basil and salt and pepper. Simmer 15 to 20 minutes.
• Cover the lasagna swirls with the sauce.
• Bake in a 350 degree oven for 20 minutes/.

Steps:

• Preheat oven to 350°F.
• Cook hamburger.
• Mix cooked hamburger, sauce, and mushrooms.
• Mix cottage cheese and egg.
• Line 9x13 pan with aluminum foil.
• Place noodles in the bottom of pan.
• Cover noodles with hamburger sauce mixture.
• Cover hamburger sauce mixture with cottage cheese mixture.
• Cover with some cheese.
• Repeat until ingredients are gone ending with shredded cheese.
• Cover with aluminum foil and place in the oven for 1 hour.
• Remove aluminum foil and bake for an additional 15-20 minutes until browned on top.