Low Fat Easy Eggless Lasagna Recipes

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
• Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
• Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
• Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 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 oven to 350°F.
• Lightly oil bottom of baking pan.
• Stir one cup of the chicken stock into the spaghetti sauce and set aside.
• Whisk the egg.
• Stir in ricotta cheese and one cup of the mozzarella.
• Add garlic, salt and pepper and set aside.
• Brown and drain the ground beef making sure to break it into very small pieces.
• Season with salt and pepper.
• Cook the spinach until it is half done, approximately two-thirds of the time indicated on the microwave directions.
• Sauté the onion in 1/2 cup chicken stock until it is translucent.
• Cook the mushrooms in the remaining 1/2 cup chicken stock adding the soy sauce and vinegar.
• Simmer until all liquid is absorbed.
• Mix together beef, spinach, onions and mushrooms.
• Build the lasagna starting with a layer of sauce in the bottom of the pan.
• *Add one layer of the uncooked noodles followed by more sauce, 1/3 of the cheese mixture and 1/3 of the spinach/beef mixture.
• Repeat two more times, finishing off with the spinach mixture and the remaining sauce.
• Bake uncovered for 45 minutes, until liquid around the edges has been absorbed.
• Sprinkle remaining mozzarella on top and bake for 15 minutes more.
• To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
• To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
• Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
• Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
• Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
• Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
• Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
• Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.