NO BAKE NOODLE LASAGNA RECIPES

Name: No-Noodle Vegetable Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 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

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

Ingredients

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

BARILLA NO-BOIL LASAGNA RECIPE - FOOD.COM

Barilla No-Boil Lasagna Recipe - Food.com image

This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 ounce) box barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese (optional)
1 lb ground beef or 1 lb sausage, browned
2 (24 ounce) jars spaghetti sauce or 2 (24 ounce) jars pasta sauce
parsley (to garnish)

Steps:

Preheat oven to 375.
In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
If you choose not to use the parmesan, just add more mozzarella.
Set aside.
In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.

Nutrition Facts : Calories 322.8, FatContent 21.2, SaturatedFatContent 10.9, CholesterolContent 106.2, SodiumContent 553.8, CarbohydrateContent 10.4, FiberContent 1.6, SugarContent 6, ProteinContent 21.6

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