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Quick and Easy No-Boil Lasagna

A recipe by .

 
Quick and Easy No-Boil Lasagna
 
One serving costs about $3.17 One serving costs about $3.17

$3.17 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

4 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:65%

Spoonacular Score: 65%

 

You can never have too many main course recipes, so give Quick and Easy No-Boil Lasagnan a try. This recipe serves 4. One serving contains 777 calories, 48g of protein, and 37g of fat. For $3.17 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have ground beef, packaged no boil lasagna noodles, italian herbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It is brought to you by spoonacular user coffeebean. If you like this recipe, you might also like recipes such as Awesome Lasagna (No-Boil, Easy), Quick and Easy Skillet Lasagna, and Low-Carb Lasagna Stuffed Peppers (Quick & Easy).

Chianti, Montepulciano, and Sangiovese are great choices for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Il Molino di Grace Solosangiovese Chianti Classico with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Il Molino di Grace Solosangiovese Chianti Classico

12 months between stainless steel, Slavonian oak casks, French barriques and tonneaux of second use.

» Get this wine on Wine.com

Ingredients

Servings:
1 pound
1 pound ground beef
ground beef
9
9  packaged no boil lasagna noodles
packaged no boil lasagna noodles
8 oz
8 oz cottage cheese
cottage cheese
1.5 cups
1.5 cups shredded mozzarella
shredded mozzarella
25 oz
25 oz pasta sauce
pasta sauce
0.25 cup
0.25 cup parmesan cheese
parmesan cheese
3 cloves
3 cloves garlic
garlic
some
some dried italian herbs
dried italian herbs
some
some fresh basil
fresh basil
1 pound ground beef
1 pound
ground beef
9  packaged no boil lasagna noodles
9
packaged no boil lasagna noodles
8 oz cottage cheese
8 oz
cottage cheese
1.5 cups shredded mozzarella
1.5 cups
shredded mozzarella
25 oz pasta sauce
25 oz
pasta sauce
0.25 cup parmesan cheese
0.25 cup
parmesan cheese
3 cloves garlic
3 cloves
garlic
some dried italian herbs
some
dried italian herbs
some fresh basil
some
fresh basil

Equipment

baking pan
baking pan
oven
oven
baking pan
baking pan
oven
oven


Instructions

  1. Preheat oven to 350F.
  2. Fry beef in a skillet until cooked through and slightly crispy.
  3. Spread a small amount of pasta sauce on the bottom of your baking dish.
  4. Mix the remaining pasta sauce into the fully cooked beef. If your sauce could use more seasoning, feel free to add any dried Italian herbs, such as rosemary, oregano, and thyme.
  5. Add minced garlic if desired.
  6. Place your first uncooked no-boil lasagna noodles on top of the sauce layer in your baking dish. The exact number of noodles will depend on the size and shape of your dish. It is fine if they overlap somewhat. You can also break apart noodles to fill in any large gaps.
  7. Using a spoon, dollop cottage cheese across the noodle layer. Be sure to reserve enough for at least 2 more layers.
  8. Fill in any spots without cottage cheese with the shredded mozzarella.
  9. Sprinkle a light layer of grated Parmesan over the other cheeses.
  10. Finally, top with pasta sauce/beef mixture.
  11. Put down your next layer of lasagna noodles and repeat.
  12. It is okay to use up your cottage cheese before the final layer. When I made this lasagna, I topped the final lasagna noodles with the rest of the pasta sauce/beef mixture and then mozzarella cheese and a sprinkling of Parmesan. The mozzarella cheese will make that nice, crispy cheese layer on top.
  13. Bake, covered, for 50 minutes.
  14. Remove the cover and bake an additional 10 minutes.
  15. To serve, slice into squares and top with minced fresh basil or parsley.

Price Breakdown

Cost per Serving: $3.17
Ingredient
1 pound ground beef
9 packaged no boil lasagna noodles
8 ounces cottage cheese
1.5 cups shredded mozzarella
25 ounces pasta sauce
¼ cups parmesan cheese
3 cloves garlic
some dried italian herbs
some fresh basil
Price
$3.52
$1.44
$1.13
$2.58
$2.78
$0.53
$0.20
$0.19
$0.31
$12.69

Tips

Health Tips

  • You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • get more price tips

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
776k Calories
48g Protein
37g Total Fat
61g Carbs
26% Health Score
Limit These
Calories
776k
39%

Fat
37g
58%

  Saturated Fat
16g
103%

Carbohydrates
61g
20%

  Sugar
11g
13%

Cholesterol
127mg
43%

Sodium
1578mg
69%

Get Enough Of These
Protein
48g
96%

Selenium
71µg
102%

Phosphorus
632mg
63%

Vitamin B12
3µg
62%

Zinc
7mg
51%

Manganese
0.9mg
45%

Calcium
413mg
41%

Vitamin B3
7mg
39%

Vitamin B6
0.72mg
36%

Vitamin B2
0.56mg
33%

Potassium
1157mg
33%

Iron
5mg
31%

Vitamin A
1302IU
26%

Magnesium
101mg
25%

Copper
0.5mg
25%

Vitamin E
3mg
23%

Vitamin K
22µg
22%

Fiber
5g
21%

Vitamin B5
1mg
18%

Vitamin C
13mg
16%

Folate
52µg
13%

Vitamin B1
0.19mg
12%

Vitamin D
0.37µg
2%

covered percent of daily need

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