Lasagna My Special No Boil Recipes

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OUR FAVORITE NO BOIL LASAGNA



Our Favorite No Boil Lasagna image

I found this recipe a long time ago on a box or jar, we've made our own additions to it over the years. Everyone always comments on the great flavors and the secret is the sausage- we use breakfast sausage for a great slightly spicy slightly sweet taste. You can use any red pasta sauce that you like- we LOVE a roasted red pepper and onion flavor because it complements the sausage really well. Enjoy!

Provided by sarahbeier

Categories     Pork

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 ounces lasagna noodles
1 lb breakfast sausage
1/4 cup onion, finely chopped
1/2 teaspoon garlic salt
2 (26 ounce) jars pasta sauce
2 eggs
15 ounces low-fat ricotta cheese
12 ounces mozzarella cheese, shredded
1/4 cup romano cheese or 1/4 cup parmesan cheese, grated
parsley, chopped (optional)
salt

Steps:

  • Saute meat, onion, and garlic salt with a small amount of salt. Drain.
  • Add spaghetti sauce, bring to boil, reduce heat and simmer while assembling cheese mixture.
  • In a large bowl combine ricotta, Romano, eggs. Mix well.
  • Spray a 9x13 inch baking dish lightly with nonstick spray.
  • Spread about 1 cup of meat/sauce mixture in the bottom of dish. Top with 3 or 4 strips uncooked lasagna noodles- however many will fit in a single layer.
  • Cover with 1/3 the meat/sauce mixture then 1/3 the cheese/egg mixture, then 1/3 the shredded Mozzarella.
  • Repeat layers of uncooked noodles, meat/sauce, cheese/egg mixtures and Mozzarella, ending with the 3rd layer of Mozzarella on top.
  • Sprinkle with chopped parsley.
  • Cover tightly, bake at 350 degrees for 1 hour.
  • Let stand covered 15 minutes before serving.

Nutrition Facts : Calories 813.3, Fat 44.8, SaturatedFat 17.4, Cholesterol 188.7, Sodium 2243, Carbohydrate 58.5, Fiber 2.3, Sugar 23.6, Protein 42.2

LASAGNA - MY SPECIAL 'NO BOIL' RECIPE



Lasagna - My Special 'no Boil' Recipe image

I always thought Lasagna was too difficult to make until I found a 'no boil' recipe. Over the years, I have developed my own 'no boil' lasagna that my family loves.

Provided by christianrock_chick

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 20

1 lb ground chuck
1/2 cup yellow onion, diced (about 1/2 onion)
2 tablespoons butter
2 minced garlic cloves
1 (14 ounce) can petite diced tomatoes
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato sauce
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic sea salt (salt or garlic salt can be used instead)
1 1/2 cups water
1 (15 ounce) ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
1 egg
9 lasagna noodles
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 629.4, Fat 32.2, SaturatedFat 17.7, Cholesterol 169, Sodium 1043.1, Carbohydrate 43.1, Fiber 4, Sugar 9.8, Protein 42.2

CLASSIC (NO BOIL) LASAGNA RECIPE



Classic (No Boil) Lasagna Recipe image

Provided by Craig_Allen

Number Of Ingredients 9

1 15 oz Ricotta
1/2 C Grated Parmesan
2 Eggs
2 26 oz jars/cans of your favorite pasta sauce
1/2 Package of Lasagna Noodles
1/2 lb Ground Beef (cooked and drained)
1/2 lb Italian Sausage (cooked and drained)
8 oz (or so) of shredded Mozzarella
Chopped Parsley

Steps:

  • Preheat Oven to 350, in medium bowl combine ricotta, eggs, and Parmesan cheese (mix well) In 13x9 pan spread 1 C pasta sauce top with uncooked noodles, ricotta mixture , sausage/beef, sauce, mozzarella. repeat the layering. End with mozzarella cheese and top with chopped parsley (dried is fine) Cover tightly with foil and bake for one hour. Uncover and bake an additional 15 minutes. Let stand 15 min before serving. I double the recipe and freeze one of the lasagnas. Freezes very well.

CLASSICO NO-BOIL LASAGNA



CLASSICO No-Boil Lasagna image

Bake the noodles into our CLASSICO No-Boil Lasagna recipe. Enjoy the great taste of our CLASSICO No-Boil Lasagna without waiting for the water to boil.

Provided by My Food and Family

Categories     Dairy

Time 1h35m

Yield 12 servings

Number Of Ingredients 8

1 lb. Italian sausage
2 eggs, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/2 cup KRAFT Shredded Parmesan Cheese
1 jar (44 oz.) CLASSICO Four Cheese Pasta Sauce
8 lasagna noodles, uncooked
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 350°F.
  • Crumble sausage into large skillet sprayed with cooking spray; cook until evenly browned, stirring occasionally. Drain.
  • Mix eggs, ricotta and Parmesan until blended.
  • Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of half each of the noodles, ricotta mixture and mozzarella. Repeat layers. Sprinkle with parsley; cover.
  • Bake 1-1/4 hours or until heated through, uncovering for the last 15 min. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g

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