Best No Boil Vegetable Lasagna Recipes

VEGETABLE LASAGNA

Steps:

• Preheat the oven to 400 degrees F. Coat a 9x13-inch baking dish with nonstick spray.
• In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.
• Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
• In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.
• Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
• Spread a thin layer of the vegetable tomato sauce on the bottom of the prepared baking dish in an even layer. Arrange 3 lasagna noodles on top, breaking the ends if needed so that they fit. Leave some space around the noodles, as they will expand as they cook.
• Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of the mozzarella.
• Top with 3 more noodles, the remaining ricotta mixture, and 1/2 cup mozzarella (no tomato sauce in this layer).
• Top the cheese with the 3 final noodles. Spread the remaining sauce over the top.
• Sprinkle with the remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan.
• Cover the lasagna with foil (be careful not to let the foil touch the top of the cheese or it will stick-I like to stick a few toothpicks in the top of the lasagna so that they are poking up and keep the foil off of the cheese). Bake it covered for 25 minutes.
• Remove from the oven, uncover, and rotate the pan by 180. Continue cooking uncovered for 15 to 20 more minutes, until it is hot and bubbly and the cheese is beginning to have brown spots.
• Remove from the oven and let cool for 15 minutes to set. Sprinkle with fresh basil, then slice and serve.

BARILLA NO-BOIL LASAGNA

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.

NO-BOIL CHEESY LASAGNA (VEGETARIAN) WITH OPTIONAL MEAT SAUCE

Steps:

• Preheat oven to 350°F.
• Combine ricotta, parmesan, and eggs and mix well.
• In a 9x13 dish, spread about 1/3 of the sauce. (About 1 cup.).
• Layer with half each of the uncooked lasagna noodles, ricotta mixture, remaining pasta sauce, and mozarella.
• Repeat layering.
• Cover tightly with alumninum foil and bake covered for 45 minutes.
• Uncover and bake an additional 15 minutes.
• Let stand 10 minutes before serving.