Best Ellens Noodless Lasagna Recipes

Spinach Lasagna (Easy No-Boil Method) image

Provided by BecR2400

Categories European

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb Italian sausage
1/2 cup finely chopped onion
32 ounces prepared spaghetti sauce (I use a 26 ounce jar of Classico spaghetti sauce, plus 6 ounces diced fresh or canned tomatoes)
8 ounces shredded mozzarella cheese (2 cups)
2 cups chopped fresh spinach (or frozen, no need to defrost)
1 cup ricotta cheese
2 eggs, slightly beaten
1/4 teaspoon garlic powder
8 ounces uncooked lasagna noodles
1/3 cup water
1/4 cup grated parmesan cheese

Steps:

Preheat oven to 350 degrees F.
In large skillet or stock pot, brown ground beef and onion; drain.
Stir in spaghetti sauce. Simmer 10 minutes (to heat through), stirring occasionally.
In medium bowl, combine mozzarella cheese, fresh or frozen spinach, ricotta cheese, eggs and garlic powder; stir until well blended.
In 13-by-9-inch baking dish, layer 1/2 of the uncooked lasagna noodles, 1/2 of the meat mixture, all of the spinach mixture, remaining half of noodles and meat sauce. Pour the 1/3 cup of water over lasagna. Cover snugly with foil.
Bake covered at 350 F for 45 minutes.
Remove foil from lasagna; sprinkle with Parmesan cheese.
Bake, uncovered, an additional 10 to 15 minutes or until hot and bubbly and noodles are tender.
Let stand 10 minutes before serving. Yields 8 servings.
Serve with a tossed salad, Mom's Onion Parmesan Bread #109257 and a nice bottle of red wine (such as Italian Chianti, Lambrusco, or Red Rose). Any leftovers are great reheated the next day.
NOTE: Recipe can be made ahead; use a disposable aluminum pan and bake, freeze and reheat all in the same pan. Or, you can assemble the lasagna without baking it and then freeze it, baking it on the day it will be served.

ELLEN'S KILLER LASAGNA image

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!

Barilla No-Boil Lasagna image

Provided by Monica in PA

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (9 ounce) box barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese (optional)
1 lb ground beef or 1 lb sausage, browned
2 (24 ounce) jars spaghetti sauce or 2 (24 ounce) jars pasta sauce
parsley (to garnish)

Steps:

Preheat oven to 375.
In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
If you choose not to use the parmesan, just add more mozzarella.
Set aside.
In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.