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.
LASAGNA NOODLE KUGEL
Provided by Alton Brown
Time 1h33m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
- Preheat the oven to 350 degrees F.
- Cook the noodles to al dente according to the package directions and drain. Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips. Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
- Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds. Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine. Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg. Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes. Cool for 15 minutes before serving.
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
NO NOODLE LASAGNA KUGEL
An easy version of lasagna that is low in carbs and high in flavor. I had all the ingredients for lasagna but no noodles so I thought I would use the zucchini as "noodles".
Provided by KOSHER KOOK
Categories One Dish Meal
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice zucchini lengthwise into thin strips, salt and let stand 1 hour.
- In the meantime, cook onion and garlic until transparent, add mushrooms and cook about 7 minutes. Add chopped tomatoes and spices, simmer for 25 minutes.
- Spray a 9x13 pan well. Put a layer of zucchini 1/3 of the sauce and 1/3 of the cheese. Alternate layers until you have used all the sauce and cheese.
- Bake at 350 for 45 minutes. Allow to rest 10 minutes before serving.
Nutrition Facts : Calories 268.7, Fat 17.3, SaturatedFat 10.1, Cholesterol 59.7, Sodium 489.1, Carbohydrate 10.8, Fiber 2.5, Sugar 5.7, Protein 19
TOFU LASAGNA -- NO NOODLES
This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes -- so I'm posting it as my own. Hope you Enjoy!!
Provided by msmia
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Press tofu under heavy weight for approx.
- 1 hour to remove the liquid-- will make thinly slicing much easier.
- Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
- Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
- In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
- In a food processor, puree cottage cheese w/ egg substitute.
- Add sauted vegetables& process just to combine.
- Slice tofu thinly for use as"lasagna noodles".
- Start w/ a layer of sauce on the bottom of a 9x13 pan.
- Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
- You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.
Nutrition Facts : Calories 197.9, Fat 12.5, SaturatedFat 4.9, Cholesterol 24.4, Sodium 229.2, Carbohydrate 4.6, Fiber 1.9, Sugar 2, Protein 18.5
LASAGNA NOODLE KUGEL
So you'd be correct in saying, that I almost never miss an episode of Good Eats with Alton Brown. Today he made Lasagna Noodle Kugel. It was so easy to make I had to post it here. Recipe courtesy Alton Brown, 2011 Good Eats Episode: Use Your Noodle IV: Lasagna
Provided by Charlotte J
Categories Dessert
Time 1h18m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Spray an 8 by 8-inch glass baking dish with nonstick spray and set aside.
- Preheat the oven to 350 degrees F.
- Cook the noodles to al dente according to the package directions and drain.
- Place the noodles in a single layer on a cutting board and use a pizza cutter to slice into 1-inch wide strips.
- Toss the noodles and 1 tablespoon of the butter together in a medium bowl.
- Puree the remaining butter, cream cheese, sour cream, eggs, sugar, vanilla extract, and salt in a blender until thoroughly combined, 30 to 45 seconds.
- Pour the cream cheese mixture over the noodles, add the apricots and raisins, and stir to combine.
- Transfer the noodle mixture to the prepared pan and sprinkle with the remaining 2 tablespoons of sugar and the nutmeg.
- Cover with foil and bake for 35 minutes. Uncover and continue to bake until the pudding is set, slightly puffed, and golden around the edges, 15 to 20 minutes.
- Cool for 15 minutes before serving.
Nutrition Facts : Calories 481.4, Fat 24.5, SaturatedFat 13.5, Cholesterol 155.1, Sodium 266.3, Carbohydrate 57.9, Fiber 3.2, Sugar 32, Protein 10.5
EASY NO-COOK NOODLE LASAGNA
Fast and super easy to put together on those nights you don't have a lot of time. No one will know you cheated. You don't even have to use the noodles that are specifically designed to not cook before. Just use normal noodles.
Provided by joannaf73
Categories One Dish Meal
Time 1h20m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Grease a 9x13 baking pan.
- In a large frying pan, brown ground beef.
- Drain.
- Combine drained meat with tomatoes and spaghetti sauce.
- Spread a thin layer of sauce on the bottom of the greased pan.
- Arrange half the uncooked noodles over the sauce.
- Spread half the ricotta cheese over the noodles.
- Sprinkle with half of the mozzarella cheese.
- Add another layer, using up the remaining noodles, sauce, ricotta cheese, and mozzarella cheese.
- Cover with aluminum foil.
- Baked covered for 50 to 60 minutes or until noodles are tender.
- Uncover, sprinkle with Parmesan cheese, and bake another 5 minutes.
- Let stand for 10 minutes before serving.
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