Lasagna My Special No Boil Recipes

BARILLA NO-BOIL LASAGNA

Steps:

• Preheat oven to 375.
• In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
• If you choose not to use the parmesan, just add more mozzarella.
• Set aside.
• In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
• Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
• Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
• Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
• For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
• Bake covered with foil for 50-60 minutes.
• Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
• Let stand 15 minutes before serving.
• If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.

AWESOME LASAGNA (NO-BOIL, EASY)

Steps:

• Heat oven to 350.
• In large pan, brown italian sausage; drain.
• Add spaghetti sauce, diced tomatoes, water, garlic and italian seasoning. Cover and simmer for 10-15 minutes.
• In medium bowl, combine ricotta, 2 cups of the mozzarella, parmesan, eggs, parsley and pepper. Mix well.
• Pour about 1 cup of the sauce on bottom of 9x13 pan.
• Arrange 3 uncooked lasagna noodles over sauce; cover with about 1 cup sauce.
• Spread 1/2 the cheese filling over sauce.
• Repeat layers of lasagna, sauce and cheese filling.
• Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese.
• Cover with foil and bake at 350 for 45 minutes.
• Remove foil; bake an additional 15 minutes.
• Let stand 10 minutes before cutting.

LASAGNA - MY SPECIAL 'NO BOIL' RECIPE

Steps:

• In 9 X 13 inch pan, place 9 lasagna noodles and fill with cold water until noodles are covered. Set aside.
• Melt butter for sauce in deep skillet and add minced garlic and diced onion. Cook until onions are transparent.
• Add ground chuck to onions and cook, breaking up into small pieces with spatula.
• While ground chuck is cooking, mix all Cheese mixture together, adding egg last. Set aside.
• After ground chuck mixture is cooked, add remaining sauce ingredients: First add diced tomatoes, paste and sauce; then sugar and spices; then combine water into the mixture and stir well. Turn off burner.
• Using a 9 X 13 inch glass baking dish, spread a small amount of sauce onto the bottom of the dish.
• Place three of the lasagna noodles in a line in the bottom of the dish. Add approximately 1/3 of the cheese mixture and smooth over the lasagna noodles. Add approximately 1/4 of the sauce mix on top of the cheese mixture and lightly spread it to even it out.
• Add a layer of lasagna noodles and repeat cheese and sauce layers. Repeat once again for the top layer.
• With the last 1/4 of the sauce mixture, use it to spread around the edges and make sure all noodles are covered with sauce. (If not, the noodle will be hard when cooked).
• Cover with foil and bake at 350 degrees for 1 hour.
• Remove from oven, remove foil and add remaining 1 cup of mozeralla. Bake for an additional 10 minutes, cheese will melt.
• Remove from oven and cut into 12 squares.