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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 284.7
  • Total Fat: 14.7 g
  • Cholesterol: 69.1 mg
  • Sodium: 885.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 6.9 g
  • Protein: 24.2 g

View full nutritional breakdown of "No Boil" Italian Meat Lasagna calories by ingredient
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"No Boil" Italian Meat Lasagna

Submitted by: ETMARKERS

Introduction

This is a super fast lasagna recipe to prep that doesn't require the lasagna noodles to be boiled before making the lasagna! The noodles get cooked with the use of a total of 50 ounces of pasta sauce. I will never go back to the old way ever again!
Original recipe from "Golden Grain Mission Reduced Carb Lasagna Noodle" box
I have done some modifications to accomodate avoiding sulfites or preservatives
- Italian Sausage is actually a combination of beef and spices instead of using pre-made sausages
- Marinara sauce any kind can be used, because of preservatives avoidance I used the Safeway Organic version.
- Reduced Parmesan cheese from original recipe but added onion and extra garlic to make up for taste.
This is a super fast lasagna recipe to prep that doesn't require the lasagna noodles to be boiled before making the lasagna! The noodles get cooked with the use of a total of 50 ounces of pasta sauce. I will never go back to the old way ever again!
Original recipe from "Golden Grain Mission Reduced Carb Lasagna Noodle" box
I have done some modifications to accomodate avoiding sulfites or preservatives
- Italian Sausage is actually a combination of beef and spices instead of using pre-made sausages
- Marinara sauce any kind can be used, because of preservatives avoidance I used the Safeway Organic version.
- Reduced Parmesan cheese from original recipe but added onion and extra garlic to make up for taste.

Number of Servings: 16

Ingredients

    1 pound lean ground beef (organic)
    1 1/2 tsp salt
    3 1/2 tsps paprika
    2/3 tsps garlic powder
    1/2 tsp fennel seeds (use mortar and pestal to crush)
    1 tsp ground black pepper
    1/4 tsp crushed red pepper flakes, titrate for kick

    1/2 medium onion, chopped

    1 container (15 oz) ricotta cheese, partly skimmed
    2 Tbsp chopped garlic
    2 eggs, beaten

    2 jars (25 oz each) of Organic Marinara Sauce [ or generic Marinara sauce]
    2 cups (8 oz) mozzarella cheese, partly skimmed, shredded.
    9 lasagna noodles, UNCOOKED (this recipe used Golden Grain Reduced Carb Lasagna)

Directions

1) Preheat oven to 350 F.
2) In a medium bowl, mix beef, salt , paprika, garlic powder, fennel seeds, ground black pepper and crushed red pepper flakes together, so it is well mixed.
3) In a frying pan, cook over medium heat until lightly browned (try not to dry it out)
4) Add onion to meat mixture about 5 minutes into cooking.
5) In a medium bowl, combine ricotta cheese, eggs and garlic and mix well
6) Spray a deep 9x13 pan with Pam
7) Pour 1 cup pasta sauce into the bottom of the pan, place 3 noodles then layer with 1/2 ricotta cheese mixture, 1/2 meat mixture, rest of jar of pasta sauce and 1/3 of mozarella
8) Place 3 noodles then layer with rest of ricotta cheese mixture, rest of meat mixture, 1 cup of pasta sauce; 1/3 of mozarella
9) Place final 3 noodles, pour rest of jar of pasta sauce over this and sprinkle the rest of the mozarella cheese across the top.
10) Cover tightly with aluminum foil
11) Bake covered for 1 hour 15 minutes
12) Uncover and bake an additional 15 minutes
13) Let stand 10 minutes before serving.

Nutritional calculations based on cutting the lasagna into 16 pieces. Note you will want more than one piece!






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