EASIEST NO BOIL LASAGNA
Make and share this Easiest No Boil Lasagna recipe from Food.com.
Provided by nonnie4sj
Categories Meat
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Brown hamburger and drain.
- Mix hamburger with spaghetti sauce.
- Beat eggs and mix into cottage cheese.
- Spray 9x13 pan with non-stick spray.
- Spoon 1/4 cup meat mixture on bottom of pan and spread around.
- Place four (or 5) lasagna noodles (uncooked) on top of sauce.
- Layer half of cottage cheese mixture on noodles, then half of meat mixture and half of cheese.
- Place remaining noodles on top of cheese.
- Layer remaining cottage cheese, meat mixture and cheese.
- Cover lasagna with foil and place in oven.
- Bake for 60 minutes.
- Remove foil and bake for 15-20 minutes more, until cheese is melted and bubbly.
- Let sit for about 10 minutes before serving.
OUR FAVORITE NO BOIL LASAGNA
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
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
NEW FAMILY NO-BOIL LASAGNA
This recipe is modified from one I found online, but I've tweaked it enough that it really is it's own recipe. It makes two 9x13 pans of lasagna, and freezes beautifully. The lasagna keeps it's structure, setting it apart from other recipes I have tried over the years. The fresh mozzarella really makes a difference! New Family No-Boil Lasagna got it's name because I made it for a friend who had just brought her baby home from the hospital. Her husband gave it such rave reviews that I figured I'd put it up to share!
Provided by riflchik
Categories Meat
Time 1h40m
Yield 2 9x13 pans, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat your oven to 350 degrees.
- Brown the sausage and beef together in a large sauce pan.
- Add tomatoes (including their juice), marinara, seasoning, and pepper. Use the water to rinse your marinara jar and then add it to the pot. The extra liquid will help the no-boil noodles cook thoroughly.
- If you have a rind from your Parmesan, toss that in the sauce to add flavor. Just don't forget to take it out before you build your lasagna!
- Let the sauce simmer while you prep the rest of the ingredients.
- Mix the ricotta, basil, eggs, pepper, salt and Parmesan in a bowl. Set aside.
- Slice the fresh mozzarella. You want slices about 1/4" thick.
- To build the lasagnas, you will need 2 9x13 pans.
- Put about a cup of sauce in the bottom of the pans.
- Place a layer of lasagna noodles over the sauce, then cover with more sauce.
- Next layer 1/4 of the ricotta mixture in each pan.
- Lay about 1/6 of the mozzarella over the ricotta in each pan.
- Repeat another set of layers. Noodles, sauce, the rest of the ricotta, mozzarella. Then another layer of noodles.
- Cover the last layer of noodles with sauce, then layer on the remaining mozzarella.
- Cover the pans with foil and bake for 45 minutes.
- If you are freezing or refrigerating to bake later, do so after the 45 min bake.
- If you are eating right away, bake another 15 minutes uncovered to brown up the top.
- Remove the pans from the oven and let them cool for 15-20 minutes before serving.
Nutrition Facts : Calories 688.9, Fat 47, SaturatedFat 23.3, Cholesterol 208.2, Sodium 1706.2, Carbohydrate 20.2, Fiber 3.2, Sugar 10.7, Protein 45.2
MAMA'S LASAGNA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
- In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
- In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
- Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.
MOM'S SEAFOOD LASAGNA
Growing up, I always loved when my mom made this lasagna. I changed a couple of things-no-boil lasagna noodles make assembly much faster. Also, I like the nutty, robust flavor of Romano cheese, so I added that, too.
Provided by Kardea Brown
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
- Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
- Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
- Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
- Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
- Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
- Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.
CLASSICO NO-BOIL LASAGNA
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
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
SOUTHERN NO BOIL LASAGNA
This is my sister's recipe. Vegetables, sausage or ground turkey can be substituted for the ground beef. This can be assembled the day before baking, just cover and refrigerate overnight.
Provided by Mercy
Categories One Dish Meal
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the sauce ingredients together.
- Mix all the filling ingredients together.
- Layer the dry noodles, sauce and filling (three layers) in a greased baking dish (9"x13") starting and ending with sauce and leaving space around the edges of the noodles for expansion and for the remaining sauce (the sauce should be very soupy because the excess liquid will be absorbed by the noodles).
- Top with additional Parmesan cheese and bake about ninety (90) minutes (I bake it for one hour covered and the last half hour uncovered) at 325°F or until bubbly in the center.
Nutrition Facts : Calories 538.5, Fat 26.1, SaturatedFat 12.7, Cholesterol 123.2, Sodium 1542.5, Carbohydrate 36.7, Fiber 2.2, Sugar 13.9, Protein 39.1
LASAGNA - MY SPECIAL 'NO BOIL' RECIPE
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
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
EASY CHEESY NO-BOIL LASAGNA
No boiling. No laying out sticky, cooked noodles to cool. And I love the little zing you get from the Italian Sausage. I hope you enjoy this too!
Provided by cipherbabe
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- In a sauce pan, heat oil to medium high heat. Add garlic and onions, and reduce the heat to medium low to sweat until translucent.
- Return pan to medium high heat. Brown beef and sausage. Drain and return to skillet.
- Stir in marinara sauce and water. Remove meat mixture from heat.
- In a small bowl, combine ricotta, parmesan and basil.
- In 9x13-inch baking dish, layer one-third of the meat mixture, half of the uncooked lasagna pieces, half the ricotta mixture, and half the mozzarella cheese. Repeat layers once, ending with meat mixture.
- Cover tightly with foil. Bake 1 hour and 30 minutes.
- Uncover. Sprinkle with additional parmesan cheese, if desired.
- Let stand 10+ minutes before serving.
NO BOIL LASAGNA
This takes the work out of lasagna! YUMMY! Noodles get really nice & soft, too! My family adores this recipe! ENJOY!
Provided by WJKing
Categories Weeknight
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat, drain all but 2 T.
- fat.
- Add onion, salt& oregano.
- Cook 5 minutes.
- Stir in spaghettii sauce and tomatoes& heat through.
- Spoon 1/3 meat mixture into 9x13 pan.
- Cover w/ a single layer of uncooked noodles.
- Spread another 1/3 meat mixture onton the noodles.
- Add cottage cheese, half mozzarella cheese& the Parmesan cheese.
- Arrange a second layer of noodles on top.
- Spoon remaining meat onto the noodles.
- Top w/ remaining mozzarella cheese.
- Bake covered at 375 for 1 hour.
- Remove cover& bake an additional 10 minutes, or until cheese is melted& golden brown.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 246.7, Fat 11.3, SaturatedFat 4.6, Cholesterol 63, Sodium 925.8, Carbohydrate 13.6, Fiber 1.7, Sugar 8.4, Protein 22.5
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