LASAGNA WITH NO TOMATO SAUCE RECIPES

Steps:

• Cook carrots,onions,celery in butter until vegetables are tender. Remove set aside. In the same skillet brown sausage and ground beef gently for 20 minutes,drain. Stir in wine,salt and pepper, then add the vegetables. Cook until wine evaporates then add tomatoes,simmer for 1 hour.
• Prepare the white sauce using butter,flour,salt, and milk. Cook in a saucepan over low heat until smooth stirring as you go and set aside.
• Cook lasagne noodles according to package. Using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. Place 1/3 of the noodles on top of the first layer of sauce.Add mozzarella cheese on top noodles.
• Sprinkle Parmesan cheese. Ladle on 2 scoops of sauce,Repeat same as above. Dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly.
• Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
• In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
• Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
• Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for a few minutes to set, then slice and serve.