Best 3 No Noodle Lasagna Recipes
Feast your eyes on the ultimate comfort food - our No-Noodle Lasagna, a tantalizing twist on the classic Italian dish. This innovative recipe reimagines the traditional lasagna by replacing the noodles with layers of savory zucchini and tender eggplant, resulting in a symphony of flavors and textures.
Zucchini and eggplant take center stage in this culinary masterpiece, their natural sweetness and delicate textures blending harmoniously with the rich, meaty sauce and creamy ricotta filling. Each bite offers a unique combination of flavors and textures, from the tender zucchini and eggplant to the hearty sauce and gooey cheese.
Indulge in three variations of this no-noodle lasagna, each offering a distinct culinary experience. The Classic No-Noodle Lasagna is a timeless recipe that showcases the harmonious blend of zucchini, eggplant, and traditional lasagna ingredients. The Spinach and Artichoke No-Noodle Lasagna adds a touch of Mediterranean flair with spinach, artichoke hearts, and a creamy Alfredo sauce. And for a vegetarian delight, the Roasted Vegetable No-Noodle Lasagna features a colorful medley of roasted vegetables, creating a vibrant and flavorful dish.
These no-noodle lasagna recipes are not only delicious but also versatile. They are perfect for a hearty family meal, a special occasion dinner, or even a quick and easy weeknight meal. With minimal preparation and cooking time, you can have a gourmet lasagna on the table in no time.
So, bid farewell to soggy noodles and embrace the culinary delight of our No-Noodle Lasagna. Prepare to embark on a flavor-filled journey with our three tantalizing variations. Buon Appetito!
EASY LASAGNA I
A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.
Provided by Susan T.
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 701.6 calories, Carbohydrate 62.5 g, Cholesterol 141.8 mg, Fat 30.3 g, Fiber 5.1 g, Protein 44.2 g, SaturatedFat 14.5 g, Sodium 1058.2 mg, Sugar 12.2 g
BARILLA NO-BOIL LASAGNA
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Provided by Monica in PA
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
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.
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
Tips:
- Use a variety of vegetables to add flavor and texture to your lasagna. Some good options include spinach, zucchini, mushrooms, and bell peppers.
- If you are using a store-bought lasagna sauce, be sure to doctor it up with some additional spices and herbs. This will help to give the sauce more flavor and depth.
- Don't be afraid to experiment with different types of cheese. A combination of mozzarella, ricotta, and Parmesan is a classic, but you can also try using other types of cheese, such as fontina, Gruyère, or cheddar.
- Be sure to cook the lasagna until it is heated through. This will help to prevent the lasagna from becoming soggy.
- Let the lasagna rest for a few minutes before slicing and serving. This will help the lasagna to hold its shape and make it easier to cut.
Conclusion:
No-noodle lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a few simple ingredients, you can create a lasagna that is sure to please everyone at the table. So next time you're looking for a new lasagna recipe, be sure to give this no-noodle version a try.
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