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This easy lasagna "bianca" is tomato-free.

Source: Everyday Food, September 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

No-boil noodles save time because you don't have to boil them; they soften as they absorb the liquid from other ingredients.

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Reviews

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How would you rate this recipe?
490
  • texasminkyahoo
    6 JAN, 2016
    I was skeptical the lasagna had no "sauce", but it came out great! I only had salmon flavored cream cheese, so took a gamble. I was surprised at how well the flavors combined! I used salt, ground mixed peppercorns, italian seasoning and Lawry's Garlic Salt for spices. I rate this recipe a 5 star for simplicity and "flexibility" of ingredients; it was still delicious when altering some of the ingredients. I like the idea of adding more vegetables or a seafood lasagna!
    Reply
  • Penopoly
    24 MAY, 2012
    I love this. I add a layer of ground turkey or chicken to make it more substantial. Then I have to add more ricotta, etc., but it is a great recipe to play with. I saute onion and garlic with the turkey. My husband and I both like this a lot.
    Reply
  • BreeLeeD
    10 SEP, 2011
    Delicious and very simple to make. Next time, I'm going to include additional vegetables, such as carrots and squash.
    Reply
  • swuslich
    17 NOV, 2010
    I would like to make this and freeze it, does anyone know if you can freeze the no boil noodles before baking?
    Reply
  • ns0604
    13 OCT, 2010
    With a few modifications, this recipe was a hit. I sauteed the zucchini with some onion and garlic and added a little white wine to the mixture. Also, I used whole milk ricotta and used half of the cream cheese. I substituted the dried oregano with dried italian seasoning. It was outstanding!
    Reply
  • corynnes
    8 OCT, 2010
    definitely make sure you have the right sized pan for your noodles! mine were for a 9 inch pan, not 8 inch ... regardless I only had a 10 inch so kind of had to fudge it. but the recipe is delish, just make sure you have the right equipment first.
    Reply
  • xenocryst
    28 AUG, 2010
    I'm writing an A review. I felt this recipe was delicious. I used the slicing blade on the food processor to finely slice the zucchini. Also, I whisked the ricotta and cream cheese together. Don't be afraid of adding the salt and pepper, it definitely flavors the cheese. Also - I grated smoked mozzarella for the top, which is what I had on hand, which added a nice smoky touch.
    Reply
  • bellysmom
    17 AUG, 2010
    Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well.
    Reply
  • bellysmom
    17 AUG, 2010
    Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well.
    Reply
  • LilLucy30
    10 AUG, 2010
    In the magazine (Sept 2006 issue) it gives the nutritional info. I will list it here for those who care to know it. per serving: 457 calories; 24.5 grams fat; 26.4 grams protein; 32.9 grams carbohydrates; 2.4 grams fiber.
    Reply

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