Lasagna - My Special 'no Boil' Recipe

Submitted by christianrock_chick

"I always thought Lasagna was too difficult to make until I found a 'no boil' recipe. Over the years, I have developed my own 'no boil' lasagna that my family loves."

 

• Ready In: 1hr 40mins
• Ingredients: 20
• Serves: 6

ingredients

• Sauce

• 1 lb ground chuck
• 1⁄2 cup yellow onion, diced (about 1/2 onion)
• 2 tablespoons butter
• 2 minced garlic cloves
• 1 (14 ounce) can petite diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (6 ounce) can tomato sauce
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon basil
• 1⁄2 teaspoon thyme
• 1 teaspoon garlic pepper seasoning
• 1⁄2 teaspoon garlic sea salt (salt or garlic salt can be used instead)
• 1 1⁄2 cups water

• Cheese Mixture

• 1 (15 ounce) ricotta cheese
• 1 cup shredded mozzarella cheese
• 1⁄2 cup parmesan cheese
• 1 egg

• Plus

• 9 lasagna noodles
• 1 cup shredded mozzarella cheese

directions

1. In 9 X 13 inch pan, place 9 lasagna noodles and fill with cold water until noodles are covered. Set aside.
2. Melt butter for sauce in deep skillet and add minced garlic and diced onion. Cook until onions are transparent.
3. Add ground chuck to onions and cook, breaking up into small pieces with spatula.
4. While ground chuck is cooking, mix all Cheese mixture together, adding egg last. Set aside.
5. After ground chuck mixture is cooked, add remaining sauce ingredients: First add diced tomatoes, paste and sauce; then sugar and spices; then combine water into the mixture and stir well. Turn off burner.
6. Using a 9 X 13 inch glass baking dish, spread a small amount of sauce onto the bottom of the dish.
7. Place three of the lasagna noodles in a line in the bottom of the dish. Add approximately 1/3 of the cheese mixture and smooth over the lasagna noodles. Add approximately 1/4 of the sauce mix on top of the cheese mixture and lightly spread it to even it out.
8. Add a layer of lasagna noodles and repeat cheese and sauce layers. Repeat once again for the top layer.
9. With the last 1/4 of the sauce mixture, use it to spread around the edges and make sure all noodles are covered with sauce. (If not, the noodle will be hard when cooked).
10. Cover with foil and bake at 350 degrees for 1 hour.
11. Remove from oven, remove foil and add remaining 1 cup of mozeralla. Bake for an additional 10 minutes, cheese will melt.
12. Remove from oven and cut into 12 squares.

Reviews

[diner524]

Great lasagna!!! I made the full recipe although made it into two bread pan sized dishes(as it is mostly just the two of us now) and froze the second one, which we will later thaw and bake. I didn't have any garlic pepper seasoning so I used Montreal Steak Seasoning in it's place and decreased the amount of basil (personal taste preference) and the only other change was to use cottage cheese instead of the ricotta, again, a family preference. We enjoyed it with some green beans and garlic bread, so good!!! Thanks for sharing the recipe. Made for Spring PAC 2014.

 

[Melissa 7]

This is a very quick and easy way to make an old time loved dish! I served this with a salad, which is easy to make, and frozen garlic toast that takes 10 mins in the oven and it is a nice meal. My husband and I have made this one of our favorite recipes!

 

[Amanda 7]

Tasted great and real easy to make my 6 year old daughter loved it to