Polish Style Lasagna

9 uncooked lasagna noodles1 onion, sliced1/2 cup butter2 2/3 cups dry potato flakes1 (8 ounce) package cream cheesePreheat oven to 350 degrees F (175 degrees C). Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting. Amount Per Serving  Calories: 415 | Total Fat: 29.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 415

Total Fat: 29.3gCholesterol: 83mgSodium: 246mgTotal Carbs: 32.5g    Dietary Fiber: 2.3gProtein: 7.3g

Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: AnnMarie

2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving  Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg

 view all reviews »

Reviewed on Nov. 9, 2007 by HHOAL    A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Casserole Recipes: No-Noodle Zucchini Lasagna | Submitted By: a_cook

2 large zucchini1 tablespoon salt1 pound ground beef1 1/2 teaspoons ground black pepper1 small green bell pepper, diced1 onion, diced1 cup tomato paste1 (16 ounce) can tomato sauce1/4 cup red wine2 tablespoons chopped fresh basil1 tablespoon chopped fresh oreganohot water as needed1 egg1 (15 ounce) container low-fat ricotta cheese2 tablespoons chopped fresh parsley1 (16 ounce) package frozen chopped spinach, thawed and drained1 pound fresh mushrooms, sliced8 ounces shredded mozzarella cheese8 ounces grated Parmesan cheesePreheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving. Amount Per Serving  Calories: 494 | Total Fat: 27.3g | Cholesterol: 121mg

 view all reviews »

View the original article here

Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: Ann Marie

2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving  Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg

 view all reviews »

Reviewed on Nov. 9, 2007 by HHOAL    A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Casserole Recipes: Tuna Noodle Casserole I | Submitted By: Cat

1 (8 ounce) package wide egg noodles2 tablespoons butter2 tablespoons all-purpose flour1 teaspoon salt (optional)1 cup milk1 cup shredded sharp Cheddar cheese1 (6 ounce) can tuna, drained1 (15 ounce) can peas, drainedPreheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray. In a large pot of salted water, boil noodles until al dente. Drain well. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Bake in preheated oven for 30 minutes. Amount Per Serving  Calories: 354 | Total Fat: 14.6g | Cholesterol: 73mg

 view all reviews »

View the original article here