Best Muellers Quick No Boil Cheesy Lasagna Recipes
MUELLER'S QUICK "NO BOIL" CHEESY LASAGNA
This recipe came from the back of a Mueller's noodles box. I love it because it is both delicious and quick! No need to boil the lasagne noodles. Just layer the lasagne and pop it in the oven! You can save even more time by using prepared sauce (see tip at bottom of recipe). This lasagne can be made with or without meat. You can also add more vegetables to boost the healthy quotient!
Provided by New Mom Kate
Categories European
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet over medium-high heat cook meat, stirring, until lightly browned.
- Add onion and garlic; cook 3 minutes.
- Stir in tomato sauce, mushrooms, tomato juice and basil.
- Bring to a boil; reduce heat and simmer 5 minutes.
- In a small bowl, combine ricotta, egg, salt and pepper.
- Spoon 1-1/2 cups sauce into 13x9x2" baking dish.
- Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
- Top with remaining sauce, mozzarella and Parmesan.
- Cover tightly with foil.
- Bake in 350 degree oven for 45 minutes.
- Remove foil and bake 15 minutes longer or until lightly browned.
- Let stand 15 minutes before serving.
- TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.
EASY CHEESY MEATLESS LASAGNA
This easy cheesy meatless lasagna uses no-boil noodles (my favorite!) to make this as simple a recipe as possible!
Provided by Heather Cheney
Categories Main Course
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat Oven to 350 degrees.
- Combine both pasta sauces in a medium-sized bowl.
- In a separate bowl, combine ricotta cheese with the parmesan and 8 ounces of the mozzarella cheese. Use a spatula to divide the cheese mixture into four parts in the bowl by marking the top.
- Spread 1/2-3/4 cup of the pasta sauce over the bottom of a 9x13" pan.
- Lay three lasagna noodles on top of the sauce and spread 1/4 of the cheese mixture over the noodles followed by another cup of sauce.
- Continue this same process with three more layers and top with the remaining noodles. Spread sauce over the top noodles followed by the remaining mozzarella cheese and dried parsley.
- Cover pan with foil and bake for 45 minutes. Remove foil and continue to bake and additional 5-10 minutes or until the cheese starts to brown and the lasagna is bubbly.
- Allow to cool for at least 10 minutes before cutting and serving.
Nutrition Facts : ServingSize 1 Serving, Calories 530 kcal, Carbohydrate 17 g, Protein 36 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 129 mg, Sodium 1621 mg, Fiber 2 g, Sugar 8 g
MUELLER'S CLASSIC LASAGNA
While their new iteration simplifies things a bit, we love this original recipe for Mueller's lasagna, which starts with a homemade meat-and-tomato sauce and ends with one decadent, satisfying bite.
Provided by Mueller's Pasta
Categories Dinner Pasta Bake Tomato Ground Beef Beef Lasagna Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne noodles as directed on box; drain. In a 13x9-inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne noodles, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
- Bake at 350°F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.
- This recipe is made available as a courtesy by Mueller's Pasta, a trademark of TreeHouse Foods Inc.
NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA
This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)
Provided by Judi H
Categories One Dish Meal
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
- Spray cooking oil spray into bottom of deep lasagna pan.
- Pour all of the chicken broth into the lasagna pan.
- Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
- Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
- Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
- Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
- Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
- Cover dish with foil and bake at 375 degrees for 60 minutes.
- Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
- Let dish stand for 10 minutes before cutting.
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