NO COOK LASAGNA NOODLES RECIPE RECIPES

NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES

No-Noodle Zucchini Lasagna Recipe | Allrecipes image

Looking for a low-carb dinner to satisfies your Italian food craving? Look no further! This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. You won't even miss the noodles in this one!

Provided by Jill Welch

Categories Zucchini Lasagna

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch baking dish

Number Of Ingredients 19

Ingredients

2 large zucchini
1 tablespoon salt
1 pound ground beef
1 ½ teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
¼ cup red wine
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 494 calories, CarbohydrateContent 23.2 g, CholesterolContent 117.7 mg, FatContent 27.3 g, FiberContent 5.8 g, ProteinContent 41.3 g, SaturatedFatContent 14.2 g, SodiumContent 2199.7 mg, SugarContent 10.6 g

MY MOM'S LASAGNA (NO RICOTTA) RECIPE - FOOD.COM

My Mom's Lasagna (No Ricotta) Recipe - Food.com image

Mom worked and had a house full of picky eaters, so most of what she cooked was low fuss and no frills. You can add fennel seed or red pepper flakes to the sauce if you like.

Total Time 1 hours 20 minutes

Prep Time 25 minutes

Cook Time 55 minutes

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lean ground beef
1 tablespoon onion powder
1 (28 ounce) jar traditional style spaghetti sauce
1 (15 ounce) can tomato sauce
1 teaspoon italian seasoning
9 dry lasagna noodles (I cook a few extra just in case a noodle or two self destructs)
2 (6 ounce) packages deli-style mozzarella cheese, sliced (you'll need 12 slices total)
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees.
Cook lasagna noodles according to package directions.
Meanwhile, brown ground beef in a large skillet; drain fat.
Sprinkle meat with onion powder.
Add spaghetti sauce, tomato sauce and Italian seasoning.
Mix well. Set aside.
Drain noodles.
Spray a 13 x 9 inch baking pan with cooking spray.
Add a layer of sauce to pan.
Top sauce with 3 lasagna noodles.
Top noodles with more sauce.
Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices).
Top cheese with 3 more noodles, sauce, 6 more cheese slices.
Top cheese with remaining 3 noodles and sauce.
Sprinkle with Parmesan cheese. Top Parmesan with the shredded mozzarella cheese.
Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown).
Let sit 10-15 minutes before serving.

Nutrition Facts : Calories 388.8, FatContent 24, SaturatedFatContent 12.6, CholesterolContent 96.8, SodiumContent 1032.1, CarbohydrateContent 12.6, FiberContent 2.3, SugarContent 7.8, ProteinContent 30

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