Cant Believe Its Not Meat Lasagna Recipes

CAN'T BELIEVE ITS LIGHT-MEAT LASAGNA

Can't Believe Its Light-Meat Lasagna image

Make and share this Can't Believe Its Light-Meat Lasagna recipe from Food.com.

Provided by Sugar Dumpling

Categories Meat

Time 1h35m

Yield 9 , 9 serving(s)

Number Of Ingredients 15

Ingredients

1 lb extra lean ground beef, browned
3 garlic cloves, crushed
1 tablespoon dried oregano
1 tablespoon basil, chopped
1 tablespoon parsley, chopped
1 (24 ounce) jar spaghetti sauce (low fat)
2 tablespoons tomato paste
1 (14 ounce) can crushed tomatoes
1 small onion, minced
6 large fresh mushrooms, chopped fine
1 egg
1 (16 ounce) container low-fat ricotta cheese
1/2 cup parmesan cheese
9 lasagna noodles (mulitgrain)
2 cups lowfat mozzarella cheese, shredded and divided

Steps:

Preheat oven to 375 degrees. Brown meat with garlic, oregano, basil, and parsley.in large skillet. Stir in spaghetti sauce, paste, crushed tomatoes, mushrooms, and onions. Simmer 5 min., stirring occasionally. Remove from heat.
Mix egg, ricotta cheese, and Parmesan together. Spread 1 cup of spaghetti sauce mixture on bottom of greased 13x9-inch baking dish. Top with layer of 3-4 noodles, then layer of 1 cup of the ricotta cheese mixture, then layer of 1/2 cup of the mozzarella cheese. Repeat layers but end with a layer of lasagna noodles, and then spaghetti sauce mixture on top. Cover with foil.
Bake 30 minute or until heated through. Uncover and top with remaining 1 cup of mozzarella cheese. Bake, uncovered, an additional 5 minute or until cheese is melted. Let stand for 5 minute before serving.

Nutrition Facts : Calories 268.6, Fat 7.1, SaturatedFat 2.6, Cholesterol 59.6, Sodium 636.1, Carbohydrate 31.6, Fiber 2.3, Sugar 10.3, Protein 19.3

EASY MEATLESS LASAGNA

Easy Meatless Lasagna image

You won't miss the meat with this easy, three-cheesy pasta dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 jars (28 ounces each) tomato pasta sauce (any variety)
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

Steps:

Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 515, Cholesterol 40 mg, Fat 2, Fiber 4 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1340 mg

CAN'T BELIEVE IT'S NOT MEAT LASAGNA

Can't Believe It's Not Meat Lasagna image

A little Italian market near my work makes the most amazing vegetarian lasagna that I decided to re-create myself. I can't stand the stringiness of sqaush like veggies and hubby doesn't like texture of soy/tvp meat replacements, but I think I've found a combination that fixes our texture issues with other vegetarian lasagna recipes. It's a little bit of work but SO worth it!

Provided by Lori Alcorn

Categories One Dish Meal

Time 1h45m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 14

Ingredients

9 lasagna noodles, cooked
32 ounces chunky pasta sauce with mushrooms
1 kg mixed vegetables, carrots, cauliflower and broccoli
1/4 cup textured vegetable protein (TVP)
1/2 cup water, boiling
1 teaspoon liquid beef bouillon
1 cup ground round (or other soy based ground beef replacement)
1 (16 ounce) can tomatoes, diced with Italian Spices
2 garlic cloves, minced
16 ounces cottage cheese (I use fat free)
1/2 cup grated parmesan cheese
8 ounces frozen chopped spinach
2 medium eggs
4 cups mozzarella cheese, shredded

Steps:

Preheat oven to 375°F Cook lasagna noodles as directed, boiling approximately 8-9 minute Also boil mixed vegetables until tender, approximately 8-9 minute Meanwhile, add boullion to boiling water then add TVP to rehydrate.
Add diced tomatoes and garlic to sauce, then split into two seperate pots (I rinse and reuse pots from step 1). In one pot of half sauce add boiled veggies, cover and let simmer for about 15 minute In the other pot of half sauce add TVP and ground round, cover and let simmer for about 15 minute Meanwhile, in a bowl combine spinach, cottage cheese, parmesean cheese and eggs.
In a deep 9x13 lasagna pan, add enough of the 'meat' pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles if possible. Spread 1/2 cheese mixture on top of noodles, top with 1/2 veggie pasta sauce, sprinkle 1 cup mozzarella to complete first layer.
Repeat layer, 1/2 'meat' sauce, 3 noodles, remaining cheese mixture, remaining veggie sauce, 1 cup mozzarella.
Last layer, add remaining 3 noodles, remaining 'meat' sauce, sprinkle with remaining mozzarella.
Bake for 50-60 minutes. Once removed from oven, let sit at least 10 minutes to allow lasagna to reabsorb a lot of the liquid you'll see on top.

Nutrition Facts : Calories 556, Fat 24.6, SaturatedFat 12.1, Cholesterol 120.5, Sodium 1429.2, Carbohydrate 47.6, Fiber 7.8, Sugar 14.2, Protein 37.5

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