Best 3 Noodle Free Lasagna Recipes
Craving a lasagna but don't want to deal with the hassle of boiling noodles? No problem! There are plenty of delicious recipes for noodle-free lasagna that are just as satisfying and flavorful as the traditional dish. Whether you're looking for a low-carb, gluten-free option, or simply want to try something different, this article has you covered. From mouthwatering zucchini lasagna to hearty portobello mushroom lasagna, we'll provide you with a variety of recipes that are sure to tantalize your taste buds and leave you feeling satisfied. So, grab your apron and get ready to explore the wonderful world of noodle-free lasagna!
Here are our top 3 tried and tested recipes!
VEGGIE-RIFIC NOODLE-FREE LASAGNA
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Lay several paper towels next to the stove; as you cook the veggies, transfer them to the paper towels to drain excess moisture.
- Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Add zucchini, portabella mushroom, and eggplant, and cook until softened, about 2 minutes per side. Set aside.
- In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside.
- In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside.
- Evenly coat the bottom of an 8-inch by 8-inch pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles.
- Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes.
- Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes.
- Allow to cool slightly, cut into quarters, and enjoy!
VEGGIE-RIFIC NOODLE-FREE LASAGNA
Categories Vegetable
Number Of Ingredients 16
Steps:
- Directions Preheat oven to 425 degrees. Lay several paper towels next to the stove. (As you cook the veggies in the next step, transfer them to the paper towels to drain excess moisture.) Bring a very large grill pan sprayed with nonstick spray to medium-high heat on the stove. Evenly place zucchini, portabella mushroom, and eggplant in the pan, and cook until softened, about 2 minutes per side. (If you don't have a very large pan, just cook veggies in batches.) Set aside on paper towels. In a large bowl, combine crushed tomatoes with garlic powder, onion powder, and Italian seasoning. Mix well and set aside. In another large bowl, combine spinach, egg substitute, ricotta cheese, basil, salt, and nutmeg. Mix thoroughly and set aside. Evenly coat the bottom of an 8" X 8" baking pan with about half of the seasoned crushed tomatoes. Evenly layer half of the sliced veggies over the tomatoes. Spread half of the spinach mixture into an even layer over the veggies. Top evenly with soy crumbles. Evenly layer remaining veggies into the pan, placing them perpendicular to the first layer, followed by the remaining spinach mixture. Evenly cover with remaining seasoned crushed tomatoes. Evenly distribute mozzarella cheese and grated topping over the crushed tomatoes. Bake in the oven until lasagna is hot and mozzarella cheese is golden brown, about 30 minutes. !
NOODLE FREE LASAGNA
My Mom has always made this recipe and it has always been a favorite. Now that I am on a high protein diet, I really enjoy making this dish.
Provided by amy small
Categories Poultry
Time 45m
Yield 1 8x8 casserole, 9 serving(s)
Number Of Ingredients 12
Steps:
- saute ground turkey, drain, add onion flakes and all seasonings, tomato sauce, and mushrooms simmer.
- squeeze dry spinach, mix with cottage cheese.
- alternate layers with mozzarella cheese.
- Bake at 425 for 15 minutes.
Tips:
- Use a variety of vegetables to add flavor and nutrients to your lasagna. Some good choices include spinach, mushrooms, bell peppers, and zucchini.
- Don't be afraid to experiment with different types of cheese. A combination of mozzarella, Parmesan, and ricotta is a classic, but you can also try using other cheeses like cheddar, feta, or goat cheese.
- Make sure to cook the lasagna thoroughly. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) before serving.
- Let the lasagna rest for at least 15 minutes before serving. This will allow the flavors to meld and the lasagna to set.
- Serve the lasagna with a side salad or bread for a complete meal.
Conclusion:
Noodle-free lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With a few simple ingredients, you can create a flavorful and satisfying lasagna that everyone will love. So next time you're looking for a new way to enjoy lasagna, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #casseroles #main-dish #eggs-dairy #poultry #oven #easy #cheese #turkey #dietary #comfort-food #meat #taste-mood #equipment
You'll also love