Recipe by SarahD
"This lasagna-style dish uses rice instead of noodles. It has a very simple ingredient list, which makes this a great base recipe."
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1 (26 ounce) jar
cooked rice, cooled
eggs, lightly beaten
shredded Parmesan cheese, divided
2 1/4 cups
shredded mozzarella cheese
Very good, gluten free and extremely easy to make. I also left it in the oven a bit longer to make the cheese bubbly and used ricotta in lieu of the cottage cheese.
It is really rather bland made as is, and needs alterations to bring out flavors. I gave two stars because, of posting an easy to follow recipe and the other star for posting an inexpensive meal that is quick to make.
I was not expecting this to taste so good. Quick easy way to use up leftover rice from chinese carry out and some ground beef. Even my picky family members liked it! I did add some minced garlic to the beef while cooking just for additional flavor.
This was a simple recipe and very easy to make. Lost my old recipe and came across this one. Very tasty, except need to let in for the full amount. I left in oven until sauce bubbled and cheese melted and was warm like when you heat up left overs. Other than this very good.
Gluten free, and you don't really miss the noodles! My hubby requested pepperoni on one half of this lasagna, under the top cheese layer. I added 2 little onions to the ground beef just to sneak in more veggies. Very good, excellent for leftovers. It is pretty oozie after you take it from the oven... so I let it set for about 15 minutes. Will absolutely make again!
We really liked this. I used ground chicken but next time I would use low fat ground beef or ground turkey.
This was pretty good. I won't say I liked it as well as lasagna with noodles. But it was a great way to use up leftover rice.
I added some green olives and it turned out great because of olive's sour taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 183
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