EASY LASAGNA WITH CREAM CHEESE RECIPES

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EASY CHEESY LASAGNA RECIPE WITH COTTAGE CHEESE - DAISY BR…



Easy Cheesy Lasagna Recipe with Cottage Cheese - Daisy Br… image

Provided by DAISYBRAND.COM

Categories     Main Dishes    Pantry Staple Recipes

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 12

Number Of Ingredients 10

Daisy Cottage Cheese
lean ground beef
prepared marinara sauce
eggs, beaten
grated Parmesan cheese
dried basil
garlic powder
onion powder
shredded mozzarella cheese
no-boil lasagna noodles*

Steps:

  • Preheat the oven to 350 degrees.
  • Drain the cottage cheese in a fine mesh strainer.
  • Brown the ground beef in a skillet over medium heat until no longer pink. Add the prepared pasta sauce; set aside.
  • In a medium bowl mix the beaten eggs, drained cottage cheese, Parmesan cheese, basil, garlic powder, onion powder, and 1 1/2 cup of mozzarella cheese.
  • Starting with the sauce, layer the sauce, noodles, and cheese mixture in a 9x13 inch baking dish. (Noodles will not completely cover sauce – they swell as they cook.) Repeat the layers twice.
  • Slightly press the noodles down into the sauce and then top with the remaining mozzarella cheese.
  • Bake for 40-45 minutes or until brown and bubbly. Let the lasagna stand for 15 minutes before serving to aid in slicing.
  • *There are several brands of no-boil lasagna noodles, varying in size. Use enough noodles to make 3 layers.

Nutrition Facts : Calories 401, CholesterolContent 112, FiberContent 4, ProteinContent 4, SodiumContent 6, CarbohydrateContent 34, FatContent 17

EASY VEGETABLE LASAGNA - INSPIRED TASTE – EASY RECIPES ...



Easy Vegetable Lasagna - Inspired Taste – Easy Recipes ... image

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. We really do not miss the meat. Add your favorite vegetables to this, we have given suggestions in the article above.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield Makes 8 Servings

Number Of Ingredients 15

14 lasagna noodles (2 extra for filling in holes)
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion
1 tablespoon minced garlic, (3 cloves)
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-ounce) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60 grams) parmesan cheese, grated, about 1 cup
8 ounces (230 grams) low-moisture mozzarella cheese, shredded
Salt and fresh ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
  • Heat the oven to 350 degrees Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
  • Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add the garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch, another 5 to 8 minutes.
  • Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 5 minutes. Add the basil and season to taste with additional salt and pepper.
  • While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
  • Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
  • Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.
  • Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
  • Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Nutrition Facts : ServingSize 1/8 of lasagna, Calories 444, ProteinContent 25 g, CarbohydrateContent 45 g, FiberContent 4 g, SugarContent 7 g, FatContent 19 g, SaturatedFatContent 9 g, CholesterolContent 93 mg

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