Noodleless Sweet Potato Lasagna Recipes

NO NOODLE SWEET POTATO LASAGNA

Steps:

• Start the sauce prep first. In a saucepan, heat the oil and then sauté the garlic and the onion until the onion is translucent. Add the diced tomato, tomato paste, Italian seasoning, and black pepper. Stir and cook on a low heat until desired thickness is reached.
• While the sauce is cooking, prepare the main ingredients for the lasagna. Peel the skin off of the sweet potatoes and discard it. Then, using the peeler, shred the potatoes into long ribbons. Use some "oomph" and push hard into the potatoes to try to make the ribbons as thick as possible. Set the ribbons aside.
• In a skillet or pan and over a medium-high heat, begin to brown the ground beef and the sausage. Add the onion, garlic, green bell pepper, Italian seasoning, red pepper flakes, salt, and pepper, and continue to cook until the meat is done.
• Grease the inside of a large baking dish with the butter. Preheat the oven to 375 degrees F. Now get ready to layer the lasagna!
• Place a layer of the sweet potato ribbons on the bottom. Next add a layer of the sauce (I find a wooden spoon works great for this). Add a layer of the spinach on top of the sauce and then place more sweet potato over the spinach. On top of the second sweet potato layer, I like to go sauce, then meat, then potato. Depending on the depth of your dish and the thickness of your potato ribbons, you may be able to get in another layer or two. Use the spinach/meat/sauce combo as you see fit. Just be sure to top the final layer with sweet potato and then pour the remaining sauce over the top.
• Place the baking dish in a preheated oven and bake for 45 minutes. Then set it aside and allow it to cool for ten to fifteen minutes before serving.

SWEET POTATO LASAGNA

Steps:

• For the marinara: Put the tomatoes, tomato paste, garlic, vinegar and Italian seasoning in a soup pot over medium heat and cook, stirring occasionally, until it begins to bubble. Lower the temperature to a simmer and let simmer for 1 hour. Mix the marinara with an immersion blender until only slightly chunky.
• For the meat filling: Cook the onions and garlic in a large saute pan for 3 to 4 minutes. Add the ground beef and cook until it begins to brown. Add the red wine and let simmer uncovered, 8 to 10 minutes. Add the meat filling to the finished marinara.
• For the cheese filling: Combine the cream cheese, shredded cheese, feta, sour cream, basil, oregano and thyme in a large bowl.
• For the lasagna: Preheat the oven to 350 degrees F.
• Spray a deep 9-by-13-inch pan with nonstick cooking spray. Place one layer of sweet potato slices in the bottom, overlapping the edges just barely. Spread 1 1/2 cups meat marinara over the potatoes, then top with a third of the cream cheese mixture. Repeat the process 2 more times, layering meat marinara, sweet potatoes and cream cheese mixture. Top with the shredded cheese.
• Cover in foil and bake for 55 minutes. Remove the foil, then bake 5 minutes more.

NOODLELESS LASAGNA

Steps:

• Preheat oven to 350°F Brown ground beef and drain. Add spaghetti sauce and mushrooms and simmer for 10 minutes.
• In a small bowl, mix the ricotta, egg, 1/2 cup mozzarella and Italian seasoning. Beat well with fork.
• Grease a 8x8-inch glass dish with nonstick cooking spray. Spread beef mixture.
• Spread the ricotta mix. Lay half of the pepperoni on top of the ricotta mix. Put the remaining mozzarella over the pepperoni and then lay the remaining pepperoni on top of the cheese.
• Bake until bubbly (about 20 minutes).

NOODLE-LESS LASAGNA

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.

NOODLE-LESS BUTTERNUT-SAUSAGE LASAGNA RECIPE

Steps:

• In a large deep nonstick skillet, brown the sausage for about 5 minutes, breaking the meat up with a wooden spoon until cooked.
• Add the onions and garlic and cook for about 2 minutes until soft. Add the tomatoes, basil, and black pepper.
• Simmer on low, covered 15 to 20 minutes.
• Meanwhile, slice butternut into ⅛-inch thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A.
• To do this, slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin or a sharp knife.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the ricotta cheese, parmesan cheese, parsley, and egg. Mix.
• In a deep 9×12-inch casserole dish spread ¾ cup of sauce on the bottom and layer 12 rounds of butternut slices to cover.
• Spread ¾ cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce.
• For the second layer, lay 12 more rounds of butternut, ¾ cup of the ricotta mixture, 1 cup mozzarella, and 1 cup of sauce.
• For the third layer, lay 12 slices butternut, 1½ cups of sauce, and cover with foil.
• Bake covered for 30 minutes.
• Remove the foil, cook uncovered for 30 minutes to dry out excess moisture.
• Top with the remaining cheese and bake for 5 minutes until the cheese is melted and bubbling
• Let stand for about 5 to 10 minutes before serving.

NOODLELESS SWEET POTATO "LASAGNA"

Steps:

• Make the red sauce first (can be made 1 day in advance). 1) Heat 1/4 cup of the oil in medium sauce pan over medium-high heat until hot (not smoking) 2) Add the onion, garlic, carrot and thyme and sauté for 5-7 minutes or until onions are brown 3) Add 1/4 cup white wine and let simmer until almost completely evaporated 4) Hand crush the canned tomatoes into the pan, pour in juices as well 5) Add basil and let simmer on low for 30-35 minutes, stirring often (sauce should be thick and chunky) Lasagna 1) Ladle a small amount of the sauce on the bottom of a large casserole dish and spread thin 2) Add one layer of sliced sweet potatoes to the dish (covering the entire area of the pan) 3) Add 1/3 of the cheese and enough red sauce to cover the cheese 4) Add 1/2 the pine nuts 5) Repeat the process until the dish is almost to the top 6) Top with the Romano cheese and bake for 35-40 minutes (or until cheese is completely melted, but not dark brown) 7) Remove from oven, let cool 5 minutes before slicing 8) Plate slices on warmed plates and top with small drizzle of high quality extra virgin olive oil