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Lasagna Recipe No Cook Noodles - Electric Radiant Cooktop - Mount Cook Cafe.

Lasagna Recipe No Cook Noodles

lasagna recipe no cook noodles

Vegetarian Lasagna (w/recipe)

Vegetarian Lasagna (w/recipe)

I made this last night for a potluck at work today. It turned out great and got rave reviews from my coworkers. =) I don't think the recipe makes quite enough sauce so I would increase the sauce ingredients by about 1/2. I made two pans to have some to freeze for heating up later and I had to add a can of premade sauce to have enough for the 2nd pan. There was plenty of cheese filling for both though. I added carrots and mushrooms to my sauce for some added flavor and texture, but you can add whatever veggies you like. =) Oh, and I also added a 3rd layer of noodles topped by sauce and mozarella so I used 9 lasagna noodles per pan - 1 box of noodles was enough for 2 pans.

Source: Better Homes and Gardens

Prep: 45 minutes Bake: 30 minutes

•8 dried lasagna noodles
•1 10-ounce package frozen chopped broccoli
•1 14-1/2-ounce can diced tomatoes
•1 15-ounce can no salt added tomato sauce
•1 cup chopped celery
•1 cup chopped onion
•1 cup chopped green or red sweet pepper
•1-1/2 teaspoons dried basil or oregano, crushed
•2 bay leaves
•1 clove garlic, minced
•1 beaten egg
•2 cups fat-free ricotta cheese
•1/4 cup grated Parmesan cheese
•1 cup shredded part-skim mozzarella cheese (4 ounces)
•1/8 teaspoon salt
•1/4 teaspoon black pepper

1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

chicken alfredo lasagna

chicken alfredo lasagna

I promised Brandi I would post photos and the recipe. :) Adapted from a Cooking Light recipe.


1 box whole wheat lasagna (I used Gia Russa Egg Lasagna... really good-tasting whole wheat lasagna with NO BOILING necessary)
3 cups chopped cooked chicken breast
10 oz box of chopped spinach, defrosted and drained well
1 cup jarred roasted red sweet peppers, drained and chopped
1 cup fresh mushrooms, chopped
3 Tbsp lemon juice
1/2 tsp cracked black pepper
20 oz reduced-fat Alfredo sauce (they recommend refrigerated but my store didn't have it, so I ended up with some "light" Ragu alfredo... not toooo bad)
3/4 cup italian cheese blend (I used Kraft 2% variety)

Preheat oven to 325 degrees F.

1. If you're using regular lasagna noodles, you will want to cook them as the package directs. Set aside.

2. Saute about 2 lbs of chicken breasts in a tablespoon of olive oil, seasoning with some salt and pepper and whatever other herbs inspire you. Let cool and then chop into chunks.

2. (optional) Saute mushrooms and spinach and red peppers on medium high until mushrooms look less raw. You can even brown them a little if you want. (I just don't like the raw mushroom texture, but you can omit this step or leave out mushrooms entirely.)

3. In a large bowl mix spinach, red peppers, mushrooms, chicken, alfredo sauce, black pepper and lemon juice.

4. In a 13" X 9" glass or ceramic baking dish lay out the lasagna noodles 3 or 4 at a time to form the bottom layer. Spread a third of the chicken mixture on top of these noodles. Layer 3-4 more noodles, then more chicken mixture, repeating until your noodles and filling are gone. My top layer was noodle, so I took some of the leftover Alfredo sauce and spread on top before baking.

5. Cover the dish tightly with foil and bake for 45-55 minutes. Remove foil and cover with cheese, spray with cooking spray (preferably the olive oil kind), and bake 5 more minutes, or until cheese is melted, browned and pretty like the picture. Remove from oven and let sit for 15 minutes, or it'll be impossible to cut.

Makes about 9 servings.

lasagna recipe no cook noodles

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