Do you have a recipe for lasagne which doesn require pre-cooking the noodles?

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Asked

Do you have a recipe for lasagne which doesn require pre-cooking the noodles?

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Laura W. You know what Laura – you can use any favorite lasagne recipe, but substitute the right lasagne noodles for the uncooked ones. What you do need is a good brand of “precooked” lasagne noodles. My favorite is “Delverde” noodles which are more like corrugated pasta sheets, about 8 inches square. The package says you don’t have to soak them, but I have had better results when I soak them briefly in water, then drain them on a cloth towel and then start to layer the fillings in between. The key is to be sure you spread the filling evenly over every inch of lasagne square. If you don’t the pasta will be brittle. The lasagne still needs 30 minutes of baking time to get the filling good and hot.

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This recipe comes from Italian pasta brand, Barilla, which sells no-boil lasgna noodles.

Ingredients:

Servings: 12

  • 1 (9 ounce) box of Barilla no-boil lasagna noodles

  • 2 eggs

  • 1 15-oz. container ricotta cheese

  • 4 cups shredded mozzarella cheese

  • 1 lb. ground beef or sausage, browned

  • spaghetti or pasta sauce

  • parsley (to garnish)

 

Prep Time: 30 mins

Total Time: 1 1/2 hrs

Directions:

  1. Preheat oven to 375.

  2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.

  3. If you choose not to use the parmesan, just add more mozzarella.

  4. Set aside.

  5. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan. 

  6. Layer in this 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.

  7. Next layer: 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Celsius sauce.

  8. Next layer: 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.

  9. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.

  10. Bake covered with foil for 50-60 minutes.

  11. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).

  12. Let stand 15 minutes before serving.

  13. If you are using a 13X9X2 pan—just make 3 layers to avoid boiling over.

Source: Food.com