Cheeseless Lasagna
Antoine BIBOLLET
over 1 year ago
A delicious lasagna recipe without cheese, perfect for those who are lactose intolerant or following a dairy-free diet.
Cooking Time
1 hour
Serving Size
8 servings
Nutrition Per Serving
Cal
350
Protein
20g
Fat
12g
Sat Fat
4g
Carbs
40g
Chole
50mg
Fiber
6g
Sugar
10g
Sodium
800mg
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tomato sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 12 lasagna noodles
- 1 cup sliced mushrooms
- 1 cup chopped zucchini
- 1 cup chopped bell peppers
- 1 cup chopped spinach
- 1 cup chopped carrots
Instructions
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned and the onion is translucent.
- Add the crushed tomatoes, tomato paste, tomato sauce, basil, oregano, salt, black pepper, and red pepper flakes to the skillet. Stir well to combine.
- Simmer the sauce for 20 minutes, stirring occasionally.
- Meanwhile, cook the lasagna noodles according to the package instructions. Drain and set aside.
- Preheat the oven to 375°F (190°C).
- In a 9x13-inch baking dish, spread a thin layer of the meat sauce.
- Place a layer of lasagna noodles on top of the sauce, followed by a layer of mushrooms, zucchini, bell peppers, spinach, and carrots.
- Repeat the layers until all the ingredients are used, ending with a layer of meat sauce on top.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the lasagna is hot and bubbly.
- Let the lasagna cool for a few minutes before serving.
- Serve the cheeseless lasagna with a side salad or garlic bread for a complete meal.
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