This recipe No Boil Classic Lasagne comes from the back of a box of Muellers lasagne noodles. Surprisingly the recipe doesnt call for the special no boil noodles though the recipe itself is no boil (as in, you dont have to pre-boil the lasagne noodles prior to assembly and baking).
Hm. Do I like crusty non-cooked pasta bits? Dry lasagna? Eh I wasnt sure about this recipe after reading it.
But you know what? It was actually pretty good. Not having to boil the noodles rocks! No more burning my fingertips handling hot noodles, and it saved me from having to wash an extra pot and colander.
The recipe calls for either 1 pound of ground beef or Italian sausage. I used both a half pound each. I think the sausage lends some nice flavors to the dish, so Id recommend you use some sausage as opposed to all ground beef.
Also, if you are counting calories, feel free to sub in fat free ricotta cheese. You really cant tell the difference.
No Boil Classic Lasagne
Prep time: 20 min.
Cook time: 1 hour
8 oz Muellers Lasagne, uncooked
15 oz ricotta cheese or cottage cheese
2 cups Mozzarella cheese, divided
1/2 cup Parmesan cheese
2 eggs, lightly beaten
6-1/2 cups any pasta sauce
1 lb ground beef or Italian sausage, cooked and drained
1 tsp parsley Flakes
Preheat oven to 350 degrees.
In medium bowl, combine Ricotta cheese, 1 cup of Mozzarella cheese, Parmesan cheese, and eggs; mix well.
In separate bowl, add browned meat to pasta sauce; mix well.
Spread 1 cup of meat-sauce mixture in 9?x13? pan.
Place 1/3 of the uncooked Lasagne noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top with 1/3 of meat-sauce mixture.
Repeat layering. Top with remaining noodles and meat-sauce mixture.
Cover with foil. Bake 55 minutes. Uncover, sprinkle with reserved Mozzarella cheese and parsley flakes.
Bake an additional 5 minutes, or until cheese is bubbly. Let stand 15 minutes before cutting and serving.
Where do the recipes on the back of cans of beans, boxes of cereal, bags of candy, jars of jam and other packaged foods come from? And more importantly, are they any good?
I figure they've got to be some of the best of the best recipes if they are worthy to be printed on every single container and were chosen by the corporate food gods, or test kitchens, if they have one, to best showcase the ingredient being sold.
Well, I'll test out those recipes for you as part of a new Eat My Charlotte series: "Back of the Box."
The first Back of the Box (or Bag, in this case) recipe to test: Hershey's Kisses: Peanut Butter Blossom Cookies.
I forgot how good these classic peanut butter and chocolate cookies are. Warm out of the oven, the peanut butter cookie is soft and the chocolate is melty (not fully melted, but not hard either).
Making them is a cinch: Make the dough, roll the dough into balls, roll the balls into sugar, bake. The fun part is mushing the Hershey's Kisses into the cookie balls when they come out of the oven.
I'd say this recipe is pretty darn good. There are a lot of impostor recipes out there, but I have absolutely no complaints with this one, so it's a winner. The cookies even stay soft and yummy on the second day.
Delightfully Delicious Hershey's Kisses Peanut Butter Blossoms
48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/2 cup packed light brown sugar
2 Tbsp milk
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Heat oven to 375 degrees. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl. Add 1/2 cup granulated and brown sugar, beat until fluffy. Add egg, milk, vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into mixure.
Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet.
Back 8 to 10 minutes or until lightly browned. Immediately press at Kisses Chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
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