NO TOMATO LASAGNA RECIPES

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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

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

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

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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MY MOM'S LASAGNA (NO RICOTTA) RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 388.8 per serving
  • Let sit 10-15 minutes before serving.
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Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)
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Reviews 5
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  • Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.
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