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How To Make Vegetable Lasagna Recipe: Italian Classic: Mom's Best! This Zucchini Lasagna is healthy, satisfying and delicious. And even though this recipe has no noodles, it tastes just like a traditional lasagna.

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Composition of Taisen's mom's no noodle lasagna:

1. Need 2 can - Pillsbury crescent rolls
2. Give 1 lb hamburger
3. You need 1 for round tube of mild or spicy sausage
4. Make ready 1 - medium to large onion
5. Take 1 jar - spaghetti sauce (any kind) or tomato sauce
6. You need 1 small curd cottage cheese (16 ounces). I use two because I really like this cheese instead of ricotta cheese. You can switch this to ricotta if you want
7. Provide 1 of parmesan cheese
8. Take 2 cup - mozzarella cheese
9. You need 1 egg
10. Prepare 1 italian seasoning to taste
11. Get 1 for salt and pepper to taste
12. You need 1 of garlic powder to taste

I promise, one bite of this veggie, flavor-filled masterpiece will answer that question. Next, add an even layer of roasted. ONIE Project Dietitian Stephanie and Project Coordinator Meredith will show you how to make No-Noodle Lasagna a simple and healthy dish. View this recipe and other… No Noodle - Butternut Squash LasagnaAt Home With Vicki Bensinger.

Taisen's mom's no noodle lasagna step by step:

1. Chop up onion
2. Fry the sausage and hamburger either together or separate. I did mine separate so I can tell the sausage is cooked all the way.
3. While frying the hamburger and/or both together add in seasonings and onion towards the middle time frame
4. Drain the grease from both and put in a bowl. add in sauce. mix. taste. if it needs more seasoning add it in. set aside
5. In a bowl put cottage cheese, 1 egg and some parmesan cheese. mix well. set aside
6. Open the mozzarella cheese
7. Pre heat oven to 375
8. Grease a cookie sheet. open the crescent rolls.
9. Using one can of crescent rolls stretch them out but not to thin and pinch together the seams as best as you can on the cookie sheet
10. Start your layers. I did 2 layers. meat mix, cottage cheese, parmesan cheese and then mozzarella cheese. repeat
11. When finished the layers take the second can of crescent rolls and carefully make a top. stretch carefully and pinch the seams. wrap up the ends and sides together. I have trouble with this but it can be done!!
12. When your done making sure it is sealed put it in the oven uncovered. cook until the top is a nice golden brown color. I did mine for about 35 minutes. pull it out and let it sit for 10 to 15 minutes
13. Slice it and serve. enjoy

Butternut Squash Lasagna with Chestnut PastaSnixy Kitchen. Learn how to make No-noodle vegetable lasagna & see the Smartpoints value of this great recipe. Trust us—you won't miss the noodles in this hearty vegetable lasagna recipe. All you need is some thinly sliced and perfectly roasted eggplant and zucchini, plus of course three types of cheese don't. Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version.

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