LASAGNA (CLASSIC MUELLER'S RECIPE) RECIPE - FOOD.COM
This is the basic recipe from Mueller's box with a couple substitutions to suit my taste and laziness. Makes one deep 13x9 pan. If you make ahead and refrigerate, it will take longer to bake and will be drier.
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Spread about 1 cup Prego sauce in bottom of lasagna pan.
- Boil noodles as directed (about 10 minutes). Remove from heat immediately and run cold water into pan so noodles won't overcook.
- While noodles are cooking, brown ground beef in large saucepan. Remove from heat and mix in remaining Prego.
- Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese.
- Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese.
- Layer in lasaga pan: 1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture. Repeat.
- Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan.
- Cover with foil and bake at 350 degrees for 25 minutes.
- Remove foil and bake for another 15 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 650.2, FatContent 26.6, SaturatedFatContent 11.9, CholesterolContent 117.5, SodiumContent 1215.1, CarbohydrateContent 62.6, FiberContent 6, SugarContent 13.4, ProteinContent 38.4
GLUTEN FREE LASAGNA - SHORTCUTS INCLUDED!
A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker.
Provided by Chrystal
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
- Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
- For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
- Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
- Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
- To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
- Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 577 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 156 milligrams cholesterol, FatContent 31 grams fat, FiberContent 3 grams fiber, ProteinContent 46 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 1137 grams sodium, SugarContent 9 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 12 grams unsaturated fat
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