HOW TO USE NO BAKE LASAGNA NOODLES RECIPES

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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

NO-BAKE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME



No-Bake Lasagna Recipe: How to Make It - Taste of Home image

You don't need to turn on the oven for this lasagna, so it's perfect for summer. The noodles and sauce are simply layered on a plate...even my husband can make it! This is a satisfying vegetarian entree. -Norma Montgomery, Groveland, California

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 10

1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 teaspoon canola oil
3/4 cup spaghetti sauce
1/2 cup chopped fresh tomato
1/4 teaspoon dried basil
1/8 teaspoon pepper
4 lasagna noodles
1/2 cup shredded part-skim mozzarella cheese
Shredded Parmesan cheese

Steps:

  • In a large skillet, saute mushrooms and onion in oil until tender. Add the spaghetti sauce, tomato, basil and pepper. Bring to a simmer. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions., Add mozzarella cheese to the sauce; cook on low until cheese is melted. Drain noodles; cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 378 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 577mg sodium, CarbohydrateContent 52g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 16g protein.

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NO-NOODLE VEGETABLE LASAGNA | RECIPES | WW USA
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).
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