BARILLA NO-BOIL LASAGNA RECIPE - FOOD.COM
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.8, FatContent 21.2, SaturatedFatContent 10.9, CholesterolContent 106.2, SodiumContent 553.8, CarbohydrateContent 10.4, FiberContent 1.6, SugarContent 6, ProteinContent 21.6
LASAGNE ALLA BOLOGNESE - ITALIAN RECIPES BY GIALLOZAFFERANO
A classic Sunday Italian first course: bolognese lasagna is a typical recipe of Emilia region, widespread and appreciated throughout Italy! Find out how to prepare it!
Provided by GialloZafferano
Total Time 300 minutes
Prep Time 120 minutes
Cook Time 180 minutes
Yield 8
Number Of Ingredients 23
Steps:
- To prepare lasagne alla Bolognese , start with the meat sauce. Prepare the vegetable broth and ensure to keep it warm. Then take the pancetta bacon, cut it into strips first 1 and then chop it well 2 . Separately, finely chop the carrots, onions, celery and set aside 3 .
- In a saucepan, pour a drizzle of oil and the pancetta bacon. Use a ladle to spread it well 4 and let it brown for a few minutes. Then add the chopped vegetables 5 and cook for 5-6 minutes 5 . Then add the minced meat 6 . Stir and raise the heat. Let the meat brown slowly, it must be well browned to seal the juices and be soft.
- Deglaze with red wine 7 and let it evaporate completely before adding the tomato puree 8 . The Bolognese sauce must cook for two hours. When it starts boiling again, you can add some hot broth, one or two ladles 9 , and let the sauce cook for another couple of hours at least.
- Let it cook with the lid on, without covering the pan completely 10 . Check and stir from time to time, add more broth when needed and let it cook. Now move on to the pasta. First, pour the spinach into a pan 11 , add a little water, cover with a lid 12
- and cook until they are wilted, it will take 5-6 minutes in total 13 . At this point, drain them, let them cool and squeeze them well 14 . Transfer the spinach to a mixer 15
- and blend them until you get a puree 16 . You will need to get approx 3.5 cups (100 g) of it. Now on a pastry board pour the semolina and 00 flour 17 , add the spinach and create a fountain shape. Add the lightly beaten eggs 18
- and egg yolks 19 . Begin to knead everything starting from the center 20 , this way the eggs will not slip out of the fountain. Knead well until you get a homogeneous dough 21 .
- Wrap it in plastic wrap 22 and let it rest for 30 minutes at room temperature. In the meantime, prepare the béchamel sauce. Heat the milk in a saucepan 23 , without boiling it. In another pan, place the butter 24 and let it melt.
- Add the flour in one go 25 and cook for a few minutes until you get a golden roux 26 . Then, pour the hot milk in three times 27 , mixing well.
- Add salt and flavor with nutmeg 28 . Continue to mix until you get a creamy béchamel 29 . Transfer to a small bowl, cover with plastic wrap and set aside. As soon as 30 minutes have elapsed, take the dough back and take a piece 30 . Cover the rest of the dough with plastic wrap to keep it from drying out.
- With the help of a little semolina flatten it slightly on the pastry board to form a rectangle and roll out the dough in the machine 31 . Start from a wider thickness, then fold the dough and pass it over. When you feel it is too wet, sprinkle with a little semolina. Gradually reduce the thickness until you get a sheet just over 0.2 inches (0.5 mm) thick. Transfer it to a pastry board and cut into large rectangles 12x8 inches (30x20 cm) 32 . Continue this way until the dough is finished and in the meantime put a pot of water on the stove and add salt. When it starts to boil, immerse one sheet at a time 33 ,
- wait 30-40 seconds and using a skimmer drain it 34 . Transfer it to a tray with a cloth 35 and dab to remove excess water. Continue this way, placing the cooked sheets side by side, without overlapping them. As soon as the Bolognese sauce is ready 36 , season with salt and pepper and proceed to the composition of the lasagna.
- Take a large 12x8 inches (30x20 cm) lasagna pan and grease the bottom 37 . Add a thin layer of béchamel and one of Bolognese sauce 38 . Then place the first sheet 39 ,
- add a layer of béchamel and a layer of meat sauce 40 . Add grated Parmesan cheese 41 and place another sheet of pasta on top 42 .
- Add another layer of béchamel and one of meat sauce 43 , add grated cheese 44 and continue like this until you have 5 layers. After placing the last sheet, add the Bolognese sauce 5
- in order to completely cover the pasta sheet 46 . Sprinkle with grated cheese, add some tufts of butter 47 and bake in a preheated static oven at 338°F (170°C) for 40 minutes 48 .
More about "no boil lasagne recipes"
AWESOME LASAGNA (NO-BOIL, EASY) RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 30 minutes
Calories 523.8 per serving
- Let stand 10 minutes before cutting.
LASAGNE RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
For the Bolognese sauce (can be made up to two days ahead)
1. Heat a heavy-based pot and, when hot, add the oil and butter, then the onion. Saute for a few minutes until soft then add the carrot and celery, then the garlic. Cook gently until they have softened and are lightly golden.
2. Add the mince, crumbling it in the pot with a fork. Season with salt and pepper, and cook briefly until the meat is no longer red, but do not brown it. It's important to salt the meat at this stage to extract its juices for the sauce and to cook the meat gently so it retains delicacy.
3. Now add the wine and bring to the boil. Cook for a few minutes on high heat before adding the rosemary and tomatoes. When it starts to bubble, turn the heat to the barest of simmers, partly cover and cook for 1 1/2 hours. Stir the pot from time to time, adding some water if necessary.
For the bechamel (can be made ahead)
This is not a gluggy, tasteless white glue. When made well it is a delicious and velvety smooth milky sauce delicately flavoured with bay, peppercorns and nutmeg.
1. In a pot, melt the butter then add the flour and stir with a wooden spoon. Cook on medium heat for a few minutes but do not let the flour colour. Take a whisk and pour in the cold milk all at once, whisking constantly.
2. Continue to whisk as the sauce heats and comes to the boil. Initially you will have lumps, but as the mixture comes to the boil, the sauce will thicken and become smooth. Add a good pinch of salt, the bay leaf, peppercorns and grated nutmeg if desired.
3. Turn the heat to a low simmer and cook for 15 minutes, stirring often. The sauce should have a thickish pouring consistency. The longer you cook the sauce the thicker it becomes. Remove from the heat and cover with plastic wrap to avoid a skin forming. This sauce can also be made ahead and lasts for a few days. Reheat over a low heat and stir constantly.
To assemble
I find it easiest if the bolognese and bechamel sauces are not cold, so if you need to reheat them, do so gently. Bring a large pot of generously salted water to the boil while you roll out the pasta dough.
Roll and cook the dough
1. Cut the dough in half and roll it out to the thinnest setting. Cut the sheets in 25cm lengths and lay out on a lightly dusted workbench while you roll out the rest. Bring a large pot of salted water to the boil and place a large bowl of cold water near the stove. When the water is boiling rapidly, drop in a few sheets at a time. Cook until the pasta is al dente, scoop out with a slotted spoon and put into the cold water. Continue until all the pasta has been cooked. Drain the cooked pasta sheets and lay them out on tea towels or a tablecloth and pat dry.
2. Preheat oven to 180C.
3. Use a large baking dish with high sides (I use a 25cm x 35cm dish). Smear it generously with butter and spread a thin coating of bechamel and bolognese sauce on the bottom. Sprinkle on a little grated parmesan and cover with a layer of pasta sheets, cutting them to fit the dish.
4. Top with another thin layer of bechamel and bolognese and a sprinkle of parmesan. The key here is not to be heavy-handed with the sauces and cheese, or else the lasagne will become overly rich and clumsy. Continue until you have about six layers of pasta or you have almost run out of ingredients.
5. For the topping you can go two ways; either use just the bechamel and a generous sprinkling of parmesan and a few dots of butter or a last thin layer of bolognese, parmesan and butter. I use whatever I have left over, but that depends on how much bolognese has been mopped up with bread for a snack before the lasagne gets finished.
6. Bake for about 20 minutes or until the lasagne has a light brown crust.* Remove from the oven and allow to rest for 10 minutes before serving directly from the dish.
*Note: I find the lasagne turns out best when it stands for 30 minutes before baking. You can even prepare it the day before and then bake it, but you will need to cook it longer and at a slightly lower temperature.
SKINNY BEEF LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.5
Cuisine Italian
Calories 354kcal per serving
- Divide into portions with your sharpest knife. Serve with a freshly dressed green salad.
SPINACH LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
Calories 588 per serving
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
TACO LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Category Dinner
Cuisine North America, Mexican
Calories 448 calories per serving
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes., Place 2 tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
MUSHROOM LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 403 per serving
- Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.
BUTTERNUT SQUASH LASAGNA RECIPE | GIADA DE LAURENTIIS ...
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category main-dish
Cuisine italian
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
NO-BOIL CLASSIC LASAGNA - MUELLER'S RECIPES | MUELLER'S PA…
From muellerspasta.com
HOW TO MAKE LASAGNA WITH NO-BOIL NOODLES (4 EASY STEPS ...
From 2sistersrecipes.com
RAGÚ® NO BOILING LASAGNA - ALLRECIPES
From allrecipes.com
NO-BOIL LASAGNA | 12 TOMATOES
From 12tomatoes.com
WHY NO BOIL LASAGNA NOODLES ARE BETTER FOR LASAGNA ...
From epicurious.com
NO-BOIL LASAGNA NOODLES VS. TRADITIONAL: WHAT'S THE ...
From huffpost.com
THE "SECRET" TO NO-BOIL LASAGNA NOODLES | ANDREA DEKKER
From andreadekker.com
HOW TO MAKE NO-BOIL LASAGNA (USING REGULAR NOODLES ...
From gracefullittlehoneybee.com
NO-BOIL BAKED LASAGNA RECIPE - RAGú
From ragu.com
LASAGNE OF LOVE | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
NO-NOODLE ZUCCHINI LASAGNA RECIPE | ALLRECIPES
From allrecipes.com
VEGETARIAN LASAGNE RECIPE | VEGETARIAN LASAGNE | TESCO ...
From realfood.tesco.com
3 WAYS TO BOIL POTATOES - WIKIHOW
From wikihow.com
SEAFOOD LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
JULIA TURSHEN’S “A NICE LASAGNA” - ONCE UPON A CHEF
From onceuponachef.com
BEEF LASAGNE RECIPE - SPAR
From spar.co.za
HOW TO BOIL FISH: 15 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
JULIA TURSHEN’S “A NICE LASAGNA” - ONCE UPON A CHEF
From onceuponachef.com
BEEF LASAGNE RECIPE - SPAR
From spar.co.za
HOW TO BOIL FISH: 15 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
CLASSIC BAKED LASAGNA BOLOGNESE (LASAGNE ALLA BOLOG…
From seriouseats.com
EXTRA-EASY LASAGNA RECIPE | MYRECIPES
From myrecipes.com
TRY THIS SKINNY LASAGNE FROM THE HAIRY BIKERS!
From bestlasagne.com