Best Meat Lasagna Using Uncooked Noodles Recipes

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SIMPLY LASAGNA



Simply Lasagna image

Flavorful enough for a celebration but easy enough for the everyday.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 1h35m

Yield 12

Number Of Ingredients 9

1 pound ground beef
2 ½ cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
½ cup KRAFT Grated Parmesan Cheese, divided
¼ cup chopped fresh parsley
1 egg, beaten
1 (24 ounce) jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
  • Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 27.2 g, Cholesterol 72.4 mg, Fat 15.8 g, Fiber 2.3 g, Protein 22.3 g, SaturatedFat 8.1 g, Sodium 550.5 mg, Sugar 5.8 g

MEXICAN LASAGNA WITH NOODLES



Mexican Lasagna with Noodles image

A different twist on lasagna! Easy to make!

Provided by POPCKLGAL

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Meat Lasagna Recipes

Time 2h

Yield 12

Number Of Ingredients 12

1 pound extra-lean ground beef
1 (16 ounce) can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
¾ teaspoon garlic powder
12 dry lasagna noodles
2 ½ cups water
2 ½ cups salsa
2 cups sour cream
¾ cup chopped green onions
1 (2 ounce) can sliced black olives
1 cup shredded Pepper Jack cheese

Steps:

  • In a large skillet, cook the ground beef over medium-high heat until evenly brown. Drain off excess fat. In a large bowl, combine the cooked beef, refried beans, oregano, cumin and garlic powder.
  • Place four of the uncooked lasagna noodles in the bottom of a 9x13 inch baking dish. Spread half of the beef mixture over the noodles. Top with 4 more uncooked noodles and the remaining half of the beef mixture. Cover with remaining noodles. Combine the water and the salsa in a medium bowl, and pour over all.
  • Cover tightly with foil. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until noodles are tender.
  • In a medium bowl, combine the sour cream, green onions and olives. Spoon over casserole, and top with shredded cheese. Return to the oven, and bake for an additional 5 to 10 minutes, or until cheese is melted.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 72.3 g, Cholesterol 59.5 mg, Fat 19.1 g, Fiber 5.3 g, Protein 25.6 g, SaturatedFat 9.8 g, Sodium 605.9 mg, Sugar 3 g

AWESOME LASAGNA (NO-BOIL, EASY)



Awesome Lasagna (No-Boil, Easy) image

This is a really good basic lasagna recipe. It's based on one I found somewhere, but I've tweaked it quite a bit to suit my own tastes. I like it as written with italian sausage, but you can substitute ground beef if you must.

Provided by jaynine

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/4 lbs Italian sausage, casings removed (I use spicy)
1 (28 ounce) jar spaghetti sauce, of your choice
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups water
1 garlic clove, chopped
1 teaspoon italian seasoning
12 ounces ricotta cheese (about 3/4 small container)
3 cups grated mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 tablespoon parsley
1/2 teaspoon ground black pepper
1 (8 ounce) package lasagna noodles, uncooked

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.

SIMPLY LASAGNA RECIPE



Simply Lasagna Recipe image

Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.

Provided by My Food and Family

Categories     Special Occasion Recipes

Time 1h20m

Yield 12 servings

Number Of Ingredients 9

1 lb. lean ground beef
1 egg, beaten
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup chopped fresh parsley
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
12 lasagna noodles, uncooked

Steps:

  • Heat oven to 350°F.
  • Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
  • Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
  • Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

NO-FUSS LASAGNA



No-Fuss Lasagna image

I like this recipe because it can be prepared a day ahead and baked just before serving, so it's a great way to avoid that last-minute rush when attending a potluck. Using packaged spaghetti sauce and noodles that are not pre-boiled makes preparation especially quick. -Denise Goedeken, Platte Center, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 pounds lean ground beef (90% lean)
1 can (12 ounces) tomato paste
3 cups water
2 packages (1-1/2 ounces each) spaghetti sauce mix
1 tablespoon sugar
4 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 large eggs, beaten
2 cups cream-style cottage cheese
2 cups shredded cheddar cheese, divided
2 cups shredded mozzarella cheese, divided
1 package (16 ounces) lasagna noodles, uncooked

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. , In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13x9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight., Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Freeze option: After assembling, sprinkle lasagna with remaining cheddar and mozzarella cheeses. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 632 calories, Fat 23g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 1210mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 5g fiber), Protein 46g protein.

EASY LASAGNA II



Easy Lasagna II image

My family loves lasagna, but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

Provided by Joanie Heger

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 11

1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
½ cup water

Steps:

  • In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
  • In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
  • To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers once more: top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  • Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 26.4 g, Cholesterol 89.5 mg, Fat 16.7 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 8.2 g, Sodium 870.3 mg, Sugar 7.8 g

BARILLA NO-BOIL LASAGNA



Barilla No-Boil Lasagna image

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!

Provided by Monica in PA

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 8

1 (9 ounce) box barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese (optional)
1 lb ground beef or 1 lb sausage, browned
2 (24 ounce) jars spaghetti sauce or 2 (24 ounce) jars pasta sauce
parsley (to garnish)

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.

MEAT LASAGNA USING UNCOOKED NOODLES



Meat Lasagna Using Uncooked Noodles image

Make and share this Meat Lasagna Using Uncooked Noodles recipe from Food.com.

Provided by Melinda Esposito

Categories     Meat

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
3 garlic cloves
1 small purple onion
1 (14 1/2 ounce) can tomatoes
1 (32 ounce) bottle spaghetti sauce
1 (16 ounce) package mushrooms
16 ounces lasagna noodles
1 (16 ounce) package pre-shredded mozzarella cheese
32 ounces ricotta cheese
16 ounces parmesan cheese

Steps:

  • Preheat oven to 400.
  • Brown Ground Beef with minced garlic and chopped onion.
  • Add tomatoes, sauce and mushrooms, let simmer for 20 minutes.
  • Mix all cheeses in a bowl.
  • Using a 20 x 9 baking dish layer meat, noodles, meat, cheese, noodles, meat, cheese, noodles, meat, cheese, (making 3 layers).
  • Bake covered with foil for 1 hour at 400.
  • Remove foil and continue to bake for 5 more minutes or until golden on top.
  • Note: Do not pre cook noodles, add to baking dish raw.

Nutrition Facts : Calories 1425.7, Fat 75.7, SaturatedFat 41.3, Cholesterol 257.9, Sodium 2593.3, Carbohydrate 91.2, Fiber 4.8, Sugar 21, Protein 93.8

LAZY-DAY OVERNIGHT LASAGNA



Lazy-Day Overnight Lasagna image

No boiling required in this easy make-ahead recipe. Just let the uncooked noodles absorb the liquid in the fridge overnight, then pop in the oven!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 13h35m

Yield 12

Number Of Ingredients 10

1 lb mild bulk Italian pork sausage or ground beef
1 jar (26 to 28 oz) tomato pasta sauce
1 cup water
1 container (15 oz) ricotta cheese
2 tablespoons chopped fresh chives
1/2 teaspoon dried oregano leaves
1 egg
8 oz uncooked lasagna noodles
1 package (16 oz) sliced mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes.
  • In medium bowl, mix ricotta cheese, chives, oregano and egg.
  • In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
  • Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 7 g, TransFat 0 g

CLASSIC AND SIMPLE MEAT LASAGNA



Classic and Simple Meat Lasagna image

Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.

Provided by ccb1122

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

12 whole wheat lasagna noodles
1 pound lean ground beef
2 cloves garlic, chopped
½ teaspoon garlic powder
1 teaspoon dried oregano, or to taste
salt and ground black pepper to taste
1 (16 ounce) package cottage cheese
2 eggs
½ cup shredded Parmesan cheese
1 ½ (25 ounce) jars tomato-basil pasta sauce
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
  • Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
  • In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
  • Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g

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