Awesome Lasagna Sans Cheese Recipes

NO CHEESE LASAGNA

Steps:

• Saute 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3 garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of the onion and 1/3 garlic in the same pan and cook for one minute. Add zuc-chini and parsley and cook for another minute. Remove from pan and set aside. Do the same with the remaining onion, garlic and spinach.
• Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3 minutes.
• Boil the noodles as per directions, drain well. Heat the oven to 375°F In a rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top. Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add a bit of the sauce and arrange another 3 pieces of lasagna noodles on top. Next, spread the zucchini mixture and add the remaining spinach on top. Finish with the remaining lasagna noodles and pour the remaining sauce on top.
• Bake for 40-50 minutes.

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
• To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
• Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

MY MOM'S LASAGNA (NO RICOTTA)

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.

MEATLESS (BUT VERY CHEESY) NO BOIL LASAGNA

Steps:

• Heat oven to 375*.
• Saute the onion and garlic in oil briefly.
• Add spaghetti sauce and water; heat through.
• Mix the cottage cheese, and parmesan.
• In 9x13 pan, layer 3 noodles, half the sauce, half the cottage cheese mixture, and half the mozzarella.
• Repeat layers.
• Bake, uncovered, for 1 hour, until cheese is light brown and bubbly.
• Let stand for 10 minutes before cutting.

AWESOME LASAGNA SANS CHEESE

Steps:

• Gather your ingredients.
• Slice the zucchini, shred the carrots, and onion, and then mince the garlic.
• Crush the tomatoes and reserve along with any juices.
• Add the olive oil to a saucepan over medium heat, along with the dried thyme.
• When the oil is heated up, and begins to shimmer, add the onions.
• Cook the onions until softened, about 6 minutes.
• Add the garlic and carrots, and continue to cook for an additional 5 minutes.
• Add the tomato sauce and tomatoes, and bring up to a very light simmer.
• Allow the sauce to lightly simmer, covered, for 30 minutes.
• Chef's Note: During this time, season with the salt, pepper, cayenne, and red pepper flakes, to taste. REMEMBER: The sauce is the star of this recipe, so spice it up a bit.
• While the sauce is simmering add the ground beef to a skillet, over medium heat.
• Cook, breaking apart the beef, until all the pink is gone, about 10 minutes.
• Drain and add to the tomato sauce.
• Combine, and bring back to a light simmer.
• Allow to lightly simmer for about 5 minutes.
• THE ASSEMBLY
• Place a rack in the middle position, and preheat the oven to 350f.
• Brush some olive oil on the bottom of a baking dish.
• Chef's Note: My glass-baking dish is 10 inches by 6.75 inches.
• Add a layer of lasagna noodles.
• Chef's Note: Do you have to use gluten free noodles... Up to you. If you do choose wheat noodles, cook them according to package directions, before adding to the recipe.
• If I'm not making my own noodles, Cappello's is the brand I choose. They are ready to go right out of the box.
• Add a layer of zucchini.
• Add a cup of the meat sauce.
• Repeat two more times, until you have three complete layers.
• Bake in the preheated oven for 45 minutes.
• Slice and serve while still warm. Enjoy.
• Keep the faith, and keep cooking.