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Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup.
Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt, and garlic.
In small bowl, mix ricotta cheese, Parmesan cheese, and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley.
Bake 30 to 35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.
|Time:||20 Minutes Preparation Time|
1 hour 10 Minutes Cooking Time
By LRP from LWL, MA
Preheat oven to 375 degrees F. Cook carrots, onion and garlic in hot olive oil in medium skillet until onion is tender but not brown. Stir in spaghetti sauce, water, oregano, salt and basil. Simmer, covered, for 15 minutes or until carrots are tender. Stir mushrooms and zucchini into skillet. Cook uncovered, for 5 minutes or until zucchini is tender.
Combine eggs, cottage cheese and Parmesan cheese in bowl; mix well. Stir in spinach; mix well. Spray 9x13 inch baking pan with cooking spray. Arrange single layer of lasagna in bottom of pan. Top with 1/3 spinach mixture, then 1/3 spaghetti sauce. Sprinkle with 1/2 cup grated mozzarella cheese. Repeat layers.
Bake, covered, until heated through. Top with remaining mozzarella cheese. Return to oven for 3 minutes or until cheese is melted. Let stand for 10 minutes before serving. 8 servings.
By Robin from Washington, IA
Lasagna lovers try this...
In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt.
Spread half a cup of marinara sauce in a greased 13 X 9 X 2-in baking dish. Layer with four noodles carrot mixture, half a cup sauce, 1 tablespoon basil, 1 cup mozzarella and three quarter cup of Parmesan. Top with four noodles, eggplant, half a cup of sauce, 1 tablespoon basil, 1 cup mozzarella and three quarter cup of Parmesan.
Layer with remaining noodles, spinach mixture, half a cup of sauce, 1 tablespoon basil, 1 cup of mozzarella and three quarter cup of Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan cheese.
Cover and bake at 350 degrees F for 1 hour. Uncover; bake 15 minutes more or until bubbly. Let stand for 15 minutes before serving.
Very good for vegetarians.
Source: Mary, my friend
By Raymonde from North Bay, Ontario
Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with vegetable oil spray.
In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp parmesan cheese. Set aside.
In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.
Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.
Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions.
This page contains a crockpot vegetarian lasagna recipe. Use your crockpot to conveniently make delicious vegetarian lasagna for dinner.
This is a great meatless dish. I love all the veggies with the pasta.