NO COOK NOODLE LASAGNA RECIPE EASY RECIPES

Name: Easy No-Cook Noodle Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 lasagna, 8 serving(s)
Ingredients: 1 lb lean ground beef; 32 ounces chopped tomatoes; 2 cups canned spaghetti sauce; 16 ounces uncooked lasagna noodles; 16 ounces part-skim ricotta cheese; 2 cups grated mozzarella cheese; 1/2 cup freshly grated parmesan cheese

EASY NO-COOK NOODLE LASAGNA RECIPE - FOOD.COM

Easy No-Cook Noodle Lasagna Recipe - Food.com image

Fast and super easy to put together on those nights you don't have a lot of time. No one will know you cheated. You don't even have to use the noodles that are specifically designed to not cook before. Just use normal noodles.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb lean ground beef
32 ounces chopped tomatoes
2 cups canned spaghetti sauce
16 ounces uncooked lasagna noodles
16 ounces part-skim ricotta cheese
2 cups grated mozzarella cheese
1/2 cup freshly grated parmesan cheese

Steps:

Preheat oven to 375.
Grease a 9x13 baking pan.
In a large frying pan, brown ground beef.
Drain.
Combine drained meat with tomatoes and spaghetti sauce.
Spread a thin layer of sauce on the bottom of the greased pan.
Arrange half the uncooked noodles over the sauce.
Spread half the ricotta cheese over the noodles.
Sprinkle with half of the mozzarella cheese.
Add another layer, using up the remaining noodles, sauce, ricotta cheese, and mozzarella cheese.
Cover with aluminum foil.
Baked covered for 50 to 60 minutes or until noodles are tender.
Uncover, sprinkle with Parmesan cheese, and bake another 5 minutes.
Let stand for 10 minutes before serving.

Nutrition Facts : Calories 553.5, FatContent 20.4, SaturatedFatContent 10.4, CholesterolContent 83.8, SodiumContent 524.1, CarbohydrateContent 55.3, FiberContent 4, SugarContent 7.9, ProteinContent 35.8

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

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