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Tuesday, January 5, 2010
Recipe / Priscilla Tsai / Back of the box Back of the Box: No Boil Classic Lasagne
Posted By Priscilla Tsai on Tue, Jan 5, 2010 at 5:11 PM
This recipe No Boil Classic Lasagne comes from the back of a box of Mueller’s lasagne noodles. Surprisingly the recipe doesn’t call for the special “no boil” noodles though the recipe itself is no boil (as in, you don’t 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 wasn’t 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 I’d 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 can’t tell the difference.
No Boil Classic Lasagne
Prep time: 20 min.
Cook time: 1 hour
Serves: 8019
8 oz Mueller’s 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.
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