Best Rice Lasagna Recipes

RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
• Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
• Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

BROWN-RICE LASAGNA WITH SPINACH AND TOFU

Steps:

• Preheat oven to 350 degrees. Make the sauce: Put tomatoes, 3 tablespoons water, and 1/2 teaspoon salt into a large pot. Bring to a boil; reduce heat, and simmer, stirring occasionally, until tomatoes break down and sauce thickens, about 1 hour. Remove from heat. Stir in basil. Let cool.
• Bring a large pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes. Drain; rinse. Lay pasta on a clean kitchen towel; loosely cover with plastic wrap, and set aside.
• Heat a large saute pan over medium heat. Coat with cooking spray. Add garlic; cook, stirring occasionally, until softened, about 3 minutes. Add spinach and remaining 1/2 teaspoon salt; cook until wilted, about 2 minutes. Drain; squeeze out any excess liquid. Transfer to a bowl. Stir in parsley. Let cool completely. Meanwhile, pulse pine nuts in a food processor until finely ground. Add tofu, cottage cheese, and pepper; puree.
• Coat an 8-inch square baking dish with cooking spray. Cover bottom with a layer of pasta. Top with 1 1/4 cups sauce, 1 1/4 cups spinach mixture, and 3/4 cup tofu mixture, spreading each layer evenly. Repeat. Top with a layer of pasta; spread with remaining sauce. Sprinkle with Parmesan. Bake until heated through and Parmesan turns golden brown, 35 to 40 minutes. Let cool 10 minutes.

RICE LASAGNA

Steps:

• Add eggs and 1/4 cup parmesan cheese to rice. Set aside.
• Combine 1/4 cup parmesan cheese and cottage cheese. Set aside.
• Add sauce to meat mixture, heat.
• Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 tablespoons grated parmesan.
• Cook 20 minutes at 375 degrees. Cook longer if it is in a dense pan.
• If desired, you can freeze and bake at a later date.

THREE-CHEESE RICE LASAGNA

Steps:

• In a small bowl, combine spaghetti sauce and mushrooms; set aside. In another bowl, combine the cottage cheese, mozzarella cheese and egg white., In a microwave-safe 8-in. square baking dish coated with cooking spray, layer a third of the sauce, half of the rice and half of the cottage cheese mixture; repeat layers. Top with the remaining sauce. , Microwave at 50% power for 7-12 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.

CLASSIC RICE LASAGNA RECIPE - (4.5/5)

Steps:

• Preheat oven to 375°F. Coat 13 x 9-inch baking dish with nonstick cooking spray; set aside. Prepare rice according to package directions. Cool slightly. Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl. Mix well; set aside. Combine 1/4 cup Parmesan cheese, Mozzarella cheese and ricotta cheese in separate bowl. Mix well; set aside. Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium heat; drain off excess fat. Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one-half of rice mixture into baking dish. Cover with one-half of cheese mixture. Top with one-half of meat sauce. Repeat layers. Top with remaining 1/4 cup Parmesan cheese. Bake 15 to 20 minutes or until thoroughly heated.

ZESTY RICE LASAGNA

Steps:

• 1. Preheat oven to 375 degrees
• 2. In large mixing bowl combine the Rice,1 Egg,1/3 Cup of the Parmesan Cheese,keep remaining for top of Lasagna
• 3. In seperate bowl combine 1 Egg,1 1/2 Cups of the Mozzerella Cheese,Ricotta Cheese,1/3 of Parmesan Cheese and the Parsley.
• 4. In a Large skillet brown the meat breaking into small pieces.Drain and add the Sauce,Oregano and heat the mixture.
• 5. Spray a 11 1/2x2 1/2 inch baking dish with non stick cooking spray
• 6. Evenly spread half the rice mixture into bottom of dish.Top with half of the cheese mixture and half of the meat mixture.Repeat the layers just as you would if making a regular lasagna.Sprinkle with the remaining Mozzerella and Parmesan Cheese.
• 7. Bake uncovered for 20-25 minutes