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SideChef
Recipes
Gluten-Free
No-Noodle Lasagna
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13 INGREDIENTS • 11 STEPS • 45MINS

No-Noodle Lasagna

Recipe
5.0
2 ratings
This No-Noodle Lasagna is a warm, cheesy, and hearty dish for lazy, rainy days. Using omelets gives the dish a way nicer texture. The filling is prepared with minced beef, stir-fried mushrooms, and sliced onions. Each layer is blanketed with mozzarella (stretchy, melted goodness... yum).
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Sumopocky
Hi, I'm Erika and I am a baker of edible art.
http://www.sumopocky.com
This No-Noodle Lasagna is a warm, cheesy, and hearty dish for lazy, rainy days. Using omelets gives the dish a way nicer texture. The filling is prepared with minced beef, stir-fried mushrooms, and sliced onions. Each layer is blanketed with mozzarella (stretchy, melted goodness... yum).
45MINS
Total Time
$6.88
Cost Per Serving
Ingredients
Servings
4
us / metric
Butter
to taste
Butter
Egg
8
Eggs
Onion
1/2
Onion, sliced
Brown Mushrooms
3 1/3 cups
Brown Mushrooms, sliced
Beech Mushrooms
2 2/3 cups
Beech Mushrooms, sliced
Ground Beef
9 oz
Ground Beef
Garlic Alfredo Sauce
1 1/3 cups
Garlic Alfredo Sauce
I used Prego® Roasted Garlic Parmesan Alfredo Sauce
Shredded Mozzarella Cheese
3 cups
Shredded Mozzarella Cheese
Nori Sheet
to taste
Nori Sheets
optional
Lettuce
to taste
Lettuce
optional
Cherry Tomato
to taste
Cherry Tomatoes
optional
Salt
to taste
Salt
optional
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
647
Fat
38.8 g
Protein
48.3 g
Carbs
20.8 g
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Sumopocky
Hi, I'm Erika and I am a baker of edible art.
http://www.sumopocky.com
Cooking InstructionsHide images
step 1
First, prepare the omelets; this will replace the lasagna sheets. In a bowl, beat the Eggs (8). Add Salt (to taste) and Ground Black Pepper (to taste) if desired.
step 2
Over medium fire, heat up a large non-stick frying pan and melt the Butter (to taste) to coat the surface.
step 3
Pour in 1/6 of the egg, and use the frying pan to slowly peel the edges of the omelet. When firm enough, gently flip it over. Repeat until you have 6 omelet sheets. Set them aside.
step 4
Over medium fire, heat up the same large non-stick frying pan and melt some more Butter (to taste) to coat the surface. Stir fry Onion (1/2) until they become translucent.
step 5
Add the Brown Mushrooms (3 1/3 cups) and Beech Mushrooms (2 2/3 cups). Season with Salt (to taste) and Ground Black Pepper (to taste). Continue stir-frying till most of the water from mushrooms has evaporated. Set aside.
step 6
In the same pan, stir fry the Ground Beef (9 oz) on medium heat, breaking it up with a spatula. Season with Salt (to taste) and Ground Black Pepper (to taste). Cook until the meat is just done.
step 7
Once cooked, add the Garlic Alfredo Sauce (1 1/3 cups), mushrooms and onions.
step 8
Preheat the oven to 350 degrees F (180 degrees C).
step 9
Line a baking dish with a layer of omelet (set 1 omelet aside for decoration). Then, layer with the minced beef mixture. Cover with a sprinkle of the Shredded Mozzarella Cheese (3 cups).
step 10
Repeat the process. Cover the final layer with a generous amount of cheese. Bake for about 20-25 minutes, or until the cheese becomes golden brown.
step 11
To decorate like Gudetama, slice the remaining omelette into a semi circle for his head, and small ovals for the hands. Cut dried Nori Sheets (to taste) for the mouth and eyes. Garnish with Lettuce (to taste) and Cherry Tomatoes (to taste).
step 11 To decorate like Gudetama, slice the remaining omelette into a semi circle for his head, and small ovals for the hands. Cut dried Nori Sheets (to taste) for the mouth and eyes. Garnish with Lettuce (to taste) and Cherry Tomatoes (to taste).
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Tags
Gluten-Free
Beef
Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Mushrooms
Italian
Vegetables
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