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Monday, November 1, 2010

WIP No boil lasagna

This was my first attempt at lasagna using the no boil noodle so the recipe might be a little rough feel free to adjust as needed.
NOTE: I had extra room at the end of my 9x13 pan you may want to add extra noodles and filling to close the gap

12 no boil lasagna noodles
 1 jar spaghetti sauce with 1 cup water added
2 cups mozzarella cheese, shredded
8 slices provel cheese

Cheese Filling:
2 eggs, beaten
15 oz ricotta cheese
1 small bag frozen spinach, thawed and mostly drained
1/2 cup asiago cheese, grated
2 cups mozzarella cheese, shredded

Meat Filling
1 lb. hamburger
2 small onions, chopped
4 handfuls carrots, chopped
1- 1/2 C blanched broccoli
2 cloves garlic, minced
1 can diced tomatoes garlic flavored, drained

Mix cheese filling and set aside. Saute carrots for 5 minutes add onion and garlic cook for 5 more minutes. Add hamburger, tomatoes, and seasoning cook until the meat is done. Drain, add broccoli and set aside.

Thickly coat bottom of 9x13 pan with sauce. Place 4 noodles down. Put 1/3 of cheese filling on  the noodles. Cover with part of meat mixture. Add some sauce. Sprinkle with cheese. Lay 4 more noodles down, repeat proccess and top with 4 slices of provel. I ended up with 3 layers ending with the meat layer. Top the  final layer with all of the mozzarella cheese left. Cover tightly with foil. Can be refrigerated overnight (allow to warm up before baking) or baked at 375 for one hour. Remove foil top with 4 slice of provel, and bake until the cheese melts. Let stand 15 minutes before serving.

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