Ellens Noodless Lasagna Recipes

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NOODLE-LESS LASAGNA



Noodle-Less Lasagna image

The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the noodles in this healthy lasagna.

Provided by Devon O'Brien

Categories     Gluten-Free Pasta Recipes

Time 1h30m

Number Of Ingredients 14

1 large eggplant, sliced lengthwise into 1/4-inch-long strips
1 large zucchini, sliced lengthwise into 1/4-inch-long strips
12 ounces sweet Italian sausage, casings removed
½ onion, chopped
2 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup part-skim ricotta cheese
1 large egg
¼ teaspoon ground pepper
1 cup shredded mozzarella, divided
Fresh basil for garnish

Steps:

  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
  • Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.
  • Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.
  • Combine ricotta, egg and pepper in a small bowl.
  • Spread about 1 cup sauce in a 9-by-13-inch baking dish. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.
  • Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 19 g, Cholesterol 68.6 mg, Fat 16 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 6.8 g, Sodium 505.8 mg, Sugar 6.6 g

EGG NOODLE LASAGNA



Egg Noodle Lasagna image

An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.

Provided by Hey Jude

Categories     Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
1 lb lean ground beef
6 green onions, sliced
2 large garlic cloves, minced
3/4 teaspoon salt, divided
1 (26 ounce) jar tomato and basil pasta sauce
1/8 teaspoon pepper
1 (8 ounce) package ricotta cheese
1 cup sour cream
1/2 cup shredded parmesan cheese

Steps:

  • Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
  • Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
  • While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
  • Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
  • Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 708.2, Fat 37.2, SaturatedFat 19.9, Cholesterol 188, Sodium 798, Carbohydrate 47.7, Fiber 2.5, Sugar 2, Protein 44.6

ELLEN'S KILLER LASAGNA



ELLEN'S KILLER LASAGNA image

This recipe came from my old, trusty Better Homes & Gardens Cookbook that I started my marriage with. The lasagna has proved to be a real winner down through the past 39 years.

Provided by Ellen Bales

Categories     Pork

Time 1h15m

Number Of Ingredients 14

1 lb italian sausage, no casings
1 clove garlic, minced
1 Tbsp basil
1 1/2 tsp salt
1 can(s) (1 lb.) tomatoes
2 can(s) (6 oz.ea.) tomato paste
10 oz lasagna noodles
2 eggs
3 c fresh ricotta or cream-style cottage cheese
1/2 c grated parmesan or romano cheese
2 Tbsp parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin

Steps:

  • 1. In a large skillet, brown the meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
  • 2. While meat is browning, cook noodles according to package instructions in large amount boiling salted water till tender; drain and rinse. Beat eggs.
  • 3. Add remaining ingredients to eggs,except mozzarella and noodles.
  • 4. Layer half the noodles in a 13x9x2 in. baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat layers.
  • 5. Bake in a 375-degree oven for about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
  • 6. Serve with a green salad and pass the garlic bread!

ELLEN'S NOODLESS LASAGNA



Ellen's Noodless Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 8

1 pound ground beef
1 cup low-carb spaghetti sauce
1 can (4 ounces) sliced mushrooms
1 cup ricotta cheese
1 egg, beaten
1 1/2 cups shredded mozzarella cheese, divided
1/2 tablespoon Italian seasoning
slices 20 to 25 pepperoni

Steps:

  • Preheat the oven to 350 degrees F. Brown the ground beef in a frying pan, and drain off the oil. Add the spaghetti sauce and mushrooms, and simmer 10 minutes. In a small bowl, mix the ricotta, egg, 1/4 cup mozzarella, and Italian seasoning. Beat well with a fork.
  • Grease an 8x8-inch glass baking dish with nonstick cooking spray. Spread the beef mixture in the bottom of the dish. Spread the ricotta mixture on top of the beef mixture. Lay half the pepperoni slices on top of the ricotta mixture. Put remaining 1 cup of the shredded mozzarella over the pepperoni slices, and lay the remaining pepperoni on top of the cheese.
  • Bake until bubbly (about 20 minutes).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EGG NOODLE LASAGNA



Egg Noodle Lasagna image

My Egg Noodle Lasagna recipe is a real family pleaser with layers and layers of meat sauce, cheesy filling, and egg noodles.

Provided by Lana Stuart

Categories     Main Dishes

Time 2h20m

Number Of Ingredients 17

1 tablespoon canola oil
2 ¼ pounds ground beef
2 teaspoons garlic powder
1 tablespoon parsley flakes
1 tablespoon dried basil
1 teaspoon salt
2 ½ cups canned tomatoes (with juice)
6 ounces tomato paste
12 ounces egg noodles
24 ounces cottage cheese
2 eggs (beaten)
1 teaspoon salt
1 teaspoon black pepper
½ cup Parmesan cheese (grated)
2 tablespoons parsley flakes
1 pound sharp Cheddar cheese (grated)
1 pound Mozzarella cheese (grated)

Steps:

  • Place a large skillet or saucepan over medium high heat. Add the canola oil and ground beef. Cook, stirring frequently, until the beef is completely browned.
  • Drain the beef in a colander over a a plate lined with paper towels. Discard the fat and return the ground beef to the pan.
  • Add the garlic powder, parsley flakes, dried basil, salt, canned tomatoes, and tomato paste.
  • Bring to a bubble over medium high heat.
  • Reduce the heat to low and simmer the sauce, uncovered, for one hour.
  • When the sauce is nearing the end of the cooking time, cook the egg noodles according to the package directions. Drain the noodles and set aside.
  • In a medium bowl, add the cottage cheese, beaten eggs, salt, pepper, Parmesan cheese, and parsley. Stir well to thoroughly combine.
  • Use either one large 10x15 baking dish, or one 9x13 pan and one 9x9 pan. Make two layers starting with half each of the noodles, meat sauce, filling, cheddar, and mozzarella. Repeat with a second layer of each.
  • Bake at 375 degrees for 30 minutes or until bubbly and hot throughout.

Nutrition Facts : ServingSize 1, Calories 536 kcal, Carbohydrate 23 g, Protein 35 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 145 mg, Sodium 1040 mg, Fiber 2 g, Sugar 5 g

BETTER BEEF LASAGNA



Better Beef Lasagna image

Provided by Ellie Krieger

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 13

12 ounces whole-wheat lasagna noodles (15 noodles)
8 ounces lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
8 ounces portobello mushrooms, diced (about 3 large mushroom caps)
4 cups good quality store-bought marinara sauce
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other.
  • Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan.
  • Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes.
  • In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg.
  • Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more.
  • Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Folate, Copper, Magnesium

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