If you like meatless lasagna with lots of cheese, then you'll love this ;-)
Preheat oven to 375 degrees F. Cook lasagna noodles al dente according to directions and drain.
Meanwhile, mix red pepper flakes with tomato sauce. Spoon a portion of the sauce in to the bottom of a 9x13 baking dish. Place three of the cooked noodles over the sauce and sprinkle a portion of the mozzarella, cheddar and parmesan over the noodles.
Repeat layering of sauce, noodles and cheese according to the amount of noodles chosen. Be sure to finish with a cheese layer.
Bake in oven for 30 to 45 minutes until cheese is bubbly and golden.
By Deeli from Richland, WA
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This is a long standing family favorite of everyone's! I call this our comfort food.
I like this lasagna recipe especially because it does not contain cottage cheese. I definitely prefer my lasagna without. This is very good and easy to make!
Peel zucchini in strips with a cheese knife. Salt the zucchini strips and lay them between paper towels to drain excess moisture for 30 minutes.
In high school our home economics class put out a cookbook of our mothers' recipes. I got this from there and have been using it ever since.
Serve this lasagna with a big green, vinaigrette-tossed romaine salad and your favorite garlic bread.
Cook noodles according to package directions; drain. Brown beef in a large skillet in the oil along with the sliced onion and fresh chopped garlic.
This lasagna has a very mellow flavor. The fresh veggies and the spices are a great mix together. Very easy to make and very good!
Cook desired noodles as package directs. Drain and chill in cold water. Heat oil and brown hamburger. Add onion and garlic and cook until transparent.
Brown ground beef and sausage in large skillet, stirring until crumbly. Pour off drippings. Add onion flakes, tomato paste and 2 tomato paste cans water, mixing well. Add seasonings and spices.
Brown ground beef and garlic. Add tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles according to package directions.
Preheat oven to 350 degrees F. Crumble sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil.
In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper.
Combine meat sauce and spices. In another bowl, combine cottage cheese, parsley, egg and pepper. Layer 1/3 of meat mixture on bottom of 9x13 inch glass pan.