I'm' looking for a lasagna recipe where the noodles don't have to be cooked first.?

Answer 1

Hi !!!
Here is the recipe that I use...sometimes I do make my own sauce, but this recipe IS very good, too.

Easy Lasagna I

Original recipe yield:
8 servings

INGREDIENTS
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

DIRECTIONS
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

-------INTERESTED IN ANY GARLIC BREAD?...

Black Angus Garlic Cheese Bread

1 loaf purchased French bread
6 tablespoons butter, softened
1 cup shredded Monterey Jack cheese
1 cup shredded Asiago cheese
½ cup mayonnaise
1 green onion, chopped finely
2 garlic cloves, minced

Split bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well. Spread the cut sides of the bread with the butter mixture. Bake at 350 degrees for 7 minutes, then place under broiler for 2 to 3 minutes to lightly brown. Cut into slices and serve warm.
Makes 10-15 slices.

Answer 2

Yes. If you want nasty gummy soggy noodles. You should take the noodles and lie them out flat in a shallow baking pan, soak the noodles anywhere between 15 to 30 minutes in the pan with warm water. Then drain the noodles and put them in a cold damp place until everything else for the lasagna is prepped. After everything else is ready, you may proceed to bake the lasagna. If you cook the noodles before, they'll be overcooked because they are already cooked, just dried out. So if you partially hydrate them before baking, then they'll be able soak up the excess juices and oil that comes from the meat Hope this helped!!

Answer 3

There is an awesome recipe on the back of Skinner's brand lasagna noodles. It's the only one i use and everyone loves my lasagna. The only thing I do different is add extra mozzarella cheese. It's called Virginia's Easy Lasagna.

Answer 4

From experience:

Use the Barilla brand that does not need to be boiled. Be sure to completley cover the noodles with sauce and use a bit more sauce than is called for. Just a little extra not a whole lot, maybe half a cup.
It comes out great... and so much less hassle..
Sounds yummy, now I know what to make for dinner!!

Answer 5

There should be a recipe on the box of noodles I think. I've never tried it though let me know how it turns out.

Answer 6

They make noodles that don't have to be cooked, so you can use whatever recipe you want and they will cook while baking. Barilla is one brand

Answer 7

I know it's out there, but I'm here to tell you not to do it. The top noodles never taste right. Cooked noodles are so much better.

Answer 8

You can buy lasagna noodles that don't need to be boiled first. They will say on the box "no boil". When you use them you will need to add an egg to your ricotta cheese mixture. I don't think that you can just add an egg to the cheese mixture and not boil regular noodles. Your best bet would be to look for the no boil noodles on your grocers shelf.

Answer 9

Simply Lasagna

1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked



PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
SPREAD 1 cup of the 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 of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

Answer 10

If you use the uncooked kind, you'll need more sauce since they tend to "suck up" all the sauce while they "cook" in the oven. Barilla and Ronzoni make a variety that doesn't have to be cooked first.