No Noodle Lasagna Casserole

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Chef Extraordinaire
Feb 21, 2002
North Carolina
No Noodle Lasagna Casserole

2 lb lean ground beef -- 1k browned in olive
1/2 sm onion -- diced
1/2 red or green bell pepper -- diced
16 oz ricotta cheese -- 454g
2 eggs -- beaten slightly
8 oz tomato sauce -- 250g
1/2 sm can tomato paste
1/2 cup dry red wine
2 tbsp italian seasoning
1/2 tsp fennel seed
fresh chopped parsley
5 lg mushrooms -- sliced thin
2 med zucchini -- sliced lengthwise
1 lb spinach -- 454g steamed
salt and pepper to taste
2 cl garlic -- crushed
8 oz mozzarella cheese -- 250g shredded
1/2 cup parmesan cheese -- shredded

Brown the meat in about 2 Tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and sauté until the onions just begin to soften.

Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325°F-160°C.

Spray a 9 x 13 230x330mm baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices.

Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325°F-160°C until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)
Serves 8

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