Lasagna Classic Muellers Recipes

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.

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.

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.

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.

Steps:

• Preheat oven to 375°.
• Cook noodles according to package directions and drain.
• While noodles are cooking, brown ground beef and drain. Stir in spaghetti sauce and set aside.
• Mix cooked noodles with ricotta/cottage, mozzarella and Parmesan cheeses.
• In a 2 quart casserole, spread 1 cup of sauce on bottom of pan to cover.
• Spread half the noodle mixture in the dish, covered with half the sauce.
• Layer the remaining half of the noodle mixture, covered with the remaining half of the sauce.
• Bake 25 to 30 minutes until bubbling.