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Lasagna recipes???

Does anyone know any links or recipes to make lasagna with no ricotta/cottage cheese? I saw one awhile back and can't find it anymore!


Asked by Deidra08 at 2:02 PM on Apr. 20, 2009 in Food & Drink

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Answers (6)

  • 2 tablespoons oil
    1 clove minced garlic
    1 large chopped onion
    1 1/2 lbs Italian sausage or lean ground beef
    2 teaspoons salt
    1 (12 ounce) can tomato paste
    1 (8 ounce) can tomato sauce
    2 1/2-3 cups boiling water
    1 1/2 teaspoons oregano or other Italian spices
    1/2 lb cooked and drained lasagna noodles
    1 1/2 lbs sliced mozzarella cheese

    Fry garlic and onion in hot oil until soft.
    Add meat and cook until crumbly.
    Drain oil.
    Mix in salt, pepper, spices, tomato sauce, tomato paste and water.
    Simmer uncovered for 45 minutes.
    In a shallow 9x13 inch pyrex dish, put a thin layer of sauce.
    Layer in half the noodles, sauce and top with half the cheese.
    Repeat layers ending with mozzarella cheese.
    Bake at 350 degrees for 45 minutes.
    Let stand 15 minutes before serving.
    Cut into squares.

    Answer by peggy353 at 5:36 PM on Apr. 20, 2009

  • Try

    Answer by brailynsmama08 at 2:02 PM on Apr. 20, 2009

  • or

    Answer by brailynsmama08 at 2:02 PM on Apr. 20, 2009

  • Just make any lasagna and leave out the cottage or ricotta cheese. Use shredded mozzerella cheese. My friend uses cream cheese in hers and it is amazing. Being Italian, I never use cottage cheese in mine. I don't like the texture of cooked cottage cheese.

    Answer by tyfry7496 at 3:52 PM on Apr. 20, 2009

  • Just replace the ricotta in any recipe with tofu. If you want a really healthy version:

    Veggie Mexican "Lasagna"
    2 cans black beans
    1 tub Toffuti sour cream
    1 pkg taco seasoning/ Mexican rice seasoning
    1 package corn tortillas
    1 onion
    4 cloves garlic
    1 yellow squash
    1 zucchini
    1 pkg baby portabella mushrooms
    1 jalapeno

    Directions in next answer...

    Answer by rkoloms at 7:06 PM on Apr. 20, 2009

  • Pre-heat oven to 350 degrees. Heat oil in wok/frying pan. Dice the veggies into small bite size pieces. First put in the garlic and onions. Let those cook for about 4 minutes before adding squash and zuchinni. Add those and let cook until they get a little tender. Add mushrooms and jalapeno last. Cook until all veggies are tender. Remove from heat. In a bowl you will mix the Tofutti sour cream, 2 cans of black beans and the taco seasoning. You can mash the beans a little bit in the bowl before adding the sour cream and seasoning. Line a 9x12 baking pan with a layer of corn tortillas. I let them overlap. Spoon a layer of the veggies and spread across. Spoon a layer of the sour cream bean mix and spread across. Add another layer of the tortillas. Keep this up until you run out. I usually finish it off with tortillas on the top, Bake about 35 minutes until the tortillas are crisp. Serve with a dollop of sour cream & olive

    Answer by rkoloms at 7:07 PM on Apr. 20, 2009

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