EGG LASAGNA RECIPES

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EXTRA-EASY LASAGNA RECIPE | MYRECIPES



Extra-Easy Lasagna Recipe | MyRecipes image

When we say easy, we mean easy. You don't even have to cook the noodles for this speedy yet impressive lasagna that always gets rave reviews. Lasagna is a family favorite, but this version is extra-special because it only requires 5 quick ingredients: ground beef, pasta sauce, lasagna noodles, ricotta cheese, and shredded mozzarella (we don’t count the water!). It’s rated 5 stars for a reason. Pro tip: Make a double batch: Enjoy one now and freeze one for a quick meal on a busy weeknight.

Provided by MyRecipes

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound lean ground beef
4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 ½ cups (10 ounces) shredded mozzarella cheese
¼ cup hot water

Steps:

  • Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
  • Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
  • Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
  • Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.

NO-NOODLE VEGETABLE LASAGNA | RECIPES | WW USA



No-Noodle Vegetable Lasagna | Recipes | WW USA image

This veggie lasagna lives up to its name—literally. Instead of flat pasta noodles, the dish is layered with thin planks of eggplant and zucchini, roasted just enough to achieve tenderness and concentrate their flavors. In between, you’ll get a trio of cheeses, pops of fresh basil, and the tangy marinara sauce of your choice (jarred or homemade—there are no bad choices here).

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 70 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 9

6 spray(s) Cooking spray divided
1 medium Eggplant(s) trimmed and sliced lengthwise into ¼-inch-thick slices
2 large Uncooked zucchini trimmed and sliced lengthwise into ¼-inch-thick slices
0.75 pound(s) Part-skim ricotta cheese
1 large egg(s) Egg(s) beaten
0.25 cup(s) Basil fresh, cut into thin strips
0.5 cup(s) Grated Parmesan cheese divided
4 cup(s) Store-bought marinara sauce
8 oz Shredded part-skim mozzarella cheese

Steps:

  • Preheat the oven to 400°F. Coat 2 sheet pans with cooking spray.
  • Arrange the eggplant in a single layer on 1 pan and the zucchini on the other pan. Coat the vegetables with cooking spray. Roast for 8 minutes. Turn the vegetables over and continue to roast until tender, 7 to 10 minutes more. Remove the vegetables from the oven. Reduce the oven temperature to 350°F.
  • In a medium bowl, combine the ricotta, egg, basil, and ¼ cup of the Parmesan. Coat the bottom and sides of a 14-by-8-inch baking dish or 13-by-9-inch baking dish with cooking spray. Spread a thin layer of marinara (¼ to ⅓ cup) on the bottom of the dish. Layer all the eggplant slices on top, overlapping them if necessary. Cover the eggplant with half the remaining marinara. Spread half the ricotta mixture on top. Sprinkle with half the mozzarella. Top with the zucchini. Cover the zucchini with the remaining marinara. Spread the remaining ricotta mixture on top. Sprinkle with the remaining mozzarella and Parmesan.
  • Bake until the lasagna begins to bubble, 35 to 40 minutes. Let stand for at least 15 minutes before cutting into 12 pieces.
  • Serving size: 1 piece

Nutrition Facts : Calories 81 kcal

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