Easy Cheesy Lasagnano Boil Recipes

NO BOIL EASY FOUR CHEESE EASY TO MAKE VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 350 degrees.
• Mix the ricotta, eggs, basil, oregano, garlic powder and half of the parmesan in a bowl.
• In a 9x11 pan spread about a 1/2 cup of tomato sauce into a thin layer.
• Add three and a half lasagna noodles to cover the bottom of the pan leaving room for them to expand. Spread a third of the ricotta mixture on top and sprinkle with some the shredded cheese. Then top with a thicker layer of tomato sauce.
• Repeat the layers three times. On the last layer of sauce top with the remaining cheese including the other half of the parmesan. Sprinkle with additional dried basil, garlic salt and oregano.
• Carefully pour the 1/4 cup of water around the edge of the pan.
• Bake for 45-50 minutes until the cheese is golden. Allow to sit outside the oven for 15 minutes before serving.

AWESOME LASAGNA (NO-BOIL, EASY)

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.

EASY CHEESY LASAGNA

Steps:

• First pre-heat your oven to 375 degrees. We won't be boiling any noodles (hallelujah) so you can get right to the sauce!!

THE EASIEST HOMEMADE LASAGNA EVER

Steps:

• Preheat oven to 350 degrees.
• Combine spaghetti sauce and water together.
• Combine mozzarella and Parmesan together in a large bowl. Remove 1.5 cups of cheese and reserve for topping the lasagna.
• To the bowl of cheese add spinach, ricotta, pesto, garlic, oregano, and egg, along with a few pinches of salt and pepper.
• Mix until well combined.
• Pour 1 cup sauce/water mixture into a 9x13 baking dish and spread across the bottom. Layer 5 noodles, slightly overlapping to cover the bottom of the pan. I like to do four noodles the long way, and then break off the end of a noodle to fit it widthwise and cover the rest.
• Layer 1/2 of the ricotta mixture in an even layer on top of the noodles. Then drizzle a 1/2 cup of sauce on top of that.
• Then layer another 5 noodles, the remaining ricotta mixture, and another 1/2 cup sauce.
• Lastly, layer 5 noodles and the remaining sauce. Then sprinkle with reserved cheese.
• Cover the pan tightly with foil and bake for 50 minutes. Remove foil and bake for another 10 minutes or until the noodles are al dente and sauce is bubbling. Broil for 1 minute on high, just until the cheese starts to turn golden brown.
• Let cool for 10 minutes before serving. Garnish with parsley and serve with extra sauce on the side if desired.

EASY CHEESY LASAGNA

Steps:

• Preheat the oven to 375°F. Spray a 13 x 9 inch baking dish with cooking spray.
• To make the sauce: On the stove top in a deep pot over medium-high heat cook beef, sausage and onion in a couple of drizzles of olive oil until no pink remains Season with salt and 1 tsp black pepper.. Drain excess fat from pot.
• To the pot add garlic, 1 Tbsp Italian seasoning and bay leaf. Cook for 1 minute.
• Add pasta sauce, tomato sauce and basil. Simmer for 15 minutes then remove from the heat. Remove bay leaf from the sauce.
• Meanwhile, in a small mixing bowl mix together ricotta, eggs, 1/3 cup shredded Parmesan, and remaining 1 tsp dry Italian seasoning. Add 1/4 tsp freshly ground black pepper.
• To assemble: Ladle 1/2 cup sauce into the bottom of the prepared dish. Arrange one layer of lasagna noodles over sauce.
• Spread noodles with 1/3 of the ricotta. Cover with 1/3 meat sauce then sprinkle with 1 cup mozzarella cheese.
• Repeat layers, ending with noodles, meat sauce and 1 1/2 cups mozzarella cheese. Sprinkle the remaining Parmesan on top.
• Cover with aluminum foil spritzed with cooking spray. Bake covered for 1 hour.
• Uncover, and bake for an additional 15 minutes or until the noodles are fork tender.
• Let stand on counter for 10 minutes then cut and serving.

EASY CHEESY MEATLESS LASAGNA

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.

EASY CHEESY LASAGNA(NO BOIL)

Steps:

• Heat oven to 375°.
• Use a 9x13 GLASS pan.
• Brown ground beef or sausage with onion and garlic.
• Drain off fat.
• Return beef mixture to skillet.
• Stir in spaghetti sauce and water.
• In a small bowl, combine ricotta, Parmesan and parsley; set aside.
• In 13x9" glass pan, layer 1/3 of sauce.
• Layer half of uncooked lasagna noodles. (I often stagger the noodles from end to end as well as overlap them a bit. Centering the noodles in the middle instead of to one end.).
• Layer one half of ricotta mixture and half of mozzarella.
• Cover with 1/3 sauce.
• Repeat layers, ending with sauce mixture.
• Cover tightly with foil.
• Bake 1 hour,.
• Uncover, sprinkle with extra parmesan . Let stand 10 minutes before serving.
• For Florentine, omit meat and parsley. Stir onion, garlic and one 10 oz. package frozen chopped spinach that has been thawed and drained and 1/8 teaspoons nutmeg into cheese mixture. Layer as above. I often use steamed, chopped fresh spinach.
• Microwave directions: ( I have never used these) Prepare as above except use plastic wrap and vent corner. Microwave on high for 10 minute or until sauce boils. Microwave at 50% power for 30-35 minute or until pasta is tender, rotating dish after 15 minute Uncover: top with parmesan cheese. Let stand 10 minute before serving. These directions were for older microwaves, so be careful with the times.