Betty - I never cook my lasagna noodles and mine always turns out really good. If you want the recipe, let me know and I can post it a little bit later. It's very simple.

I used to cook them all the time but then read here (I think) that you don't have to cook any noodles before you bake, so I quit doing that extra step and they always cook just fine without precooking.

YES..Please send it ASAP. bettebee@wildblue.net
The replies do not come to my computer anumore. i do not know why. I always check to chose to automatically send them, but they never come <:->Thanks
Betty In Florida

Lasagna

1/2 lb ground beef
3/4 water
2 cans (15 oz) or 1 jar (32 oz)Marinara Sauce
1 tsp salt
1/2 pkg (8 oz) Lasagna
1 cup Ricotta or small curd cottage cheese
12 oz Mozzarella or Monterey Jack cheese grated
1/4 cup grated Parmesan cheese

Brown groud beef, drain. Add water, Marinara sauce and salt. Bring to bowl. In 2 quart (11 x 7 inch) baking dish layer hot sauce, uncooked lasagna, ricotta and mozzarella cheese, repeat layers, ending with sauce. Cover tightly with foil and bake at 375 for 1 hour. Let stand 10 minutes before cutting. Garnish with Parmesan cheese.

I always use Ricotta cheese and usually a combination of jack and cheddar cheeses with the mozzarella cheese. We like a lot of cheese. :)

If you're baking the lasagna before cooking the noodles, use extra sauce between the layers and on top. The raw noodles absorb more sauce during baking than the cooked ones do.

I used to cook the noodles first but realized that you do not have to do that, and yes, you must use extra sauce and make sure you put a heavy layer on the bottom of the pan or the noodles will scorch before they have a chance to absorb enough liquid. Do not ask me how I know this. :)

I also mix in an egg with the ricotta cheese so the mixture stays firm and does not spread and mix with the sauce while baking.

Believe it or not, I use Emmentaler or Swiss cheese besides the Mozzerella, as it adds some flavor, since I do a vegetarian meatless style of lasagna.

Mmmmm, lasagana.

I use the "no boiling required" lasange noodles (the flat Barilla ones are my favorite), then just follow whatever recipe I want to use.

My lasange is so much better using the no cook noodles!It looks so much nicer when you put a serving on that plate! And isn't nearly as sloppy since the noodle soak up all the extra liquid!!

I've never used onions or pepers in my lasagna.
My MIL taught me how to make it.

I make my own pasta (white flour and eggs), roll with marble rolling pin and cut into wide strips.
Toss into boiling water for just a couple of minutes...do not fully cook...and fresh pasta cooks quickly. then plunge strips into cold water (to stop cooking)...drain on a cloth towel.

I use my regular tomato sauce (there's always some in the freezer). Can't eat that stuff from a jar.

In a bowl, mix 1 small tub of drained ricotta with a cup of shredded scamortz, and a 1/2 cup of fresh grated Locatelli Romano. Add 2 eggs and mix. A little salt and pepper, if you want.

Then layer sauce, pasta, cheese mix, pasta, cheese mix, pasta and top with tomato sauce.

If I want meat in the lasagna...I use red gravy (tomato sauce with ground meatballs and sweet or hot sausage cooked in it).

PS - Betty, we're going to be down in the Villages the end of Feb. Friends who live there insist we give it a look-see.

I never cook lasagna noodles, and just use regular packaged lasagna. The first time I ever made lasagna I followed a recipe called "over-night" lasagna. So they sat in the sauce for hours. Then I'd make it in the morning, sat all day. Eventually I didn't let it sit at all, just build it and straight into the oven. Turns out fine. I do cover the bottom of the dish w/sauce before noodles and always cover the dish tightly w/foil.

I pretty much follow the same recipe already posted. But I use sweet Italian turkey sausage. I just like the way it turns out better, less greasy, leftovers are better. I also use ricotta, mozzarella and an egg. Sometimes a dollop of basil pesto, just for grins.

Well, I made the recipe on the box of Meullers lasagne. I had to hurry so I could not wait till I could read your replies. Anyhow it turned out terrible for me. I had to throw it out. I did not cook the pasta as they said not to. I thought the Lasagne would never cook through. I kept baking it longer and longer till I thought it was cooked. I kew I had it in the oven too long, but still knew the Lasagne was not soft enough to eat. I tried it several times.After it cooled some I tried it. It was so dry and the cheese was even dried up. I knew I could not serve it that way. So I threw it out and I made a Hearty Tomato Beef soup as quick as I could. I happened to have all the items I needed for that. It turned out very delicious and I served crackers and a great salad with it. I had baked a pineapple upside down cake in my big iron skillet. It turned out excellent too...smile! My new friends raved about the soup. I used pasta shells in it. It always comes out delicious. You put red wine in it and it is so good...smile!
I just could not serve a Lasagne over baked and half cooked and all at the same time...smile! I went exactly by the recipe and directions. I will never make it with the uncooked Lasagne again. I consider myself a good cook and this really threw me for a loop. From now on I will cook the Lasagne first....smile!
Betty in Florida

Sorry you had such a bad time with your lasagne recipe....but your soup meal sounds so good.
Let me know your recipe for the pineapple upside down cake in the skillet, please.

Sorry yours didn't turn out. You should try the recipe I posted though. I have never had it not turn out. It's one recipe that I always get compliments on and I make it per the recipe. I do not add any more sauce as some suggested.

I've tried a few times, but I've never liked a no cook recipe. The noodles spread out too much after the fact and create an unbalanced casserole. I also don't like the texture of the noodles when they are not cooked first. It reminds me of how spaghetti (or any noodle) tastes if you don't boil the water first... just not really good ... like too starchy or something. My lasagne turns out the best when I cook the noodles first, but just slightly under (like a minute or 2 less) the time called for.

I made a lasagna last weekend for my dinner guests and it only took 30 minutes to cook in the oven with the foil on and 15 minutes with the foil off.

I didn't cook my noodles and the lasagna came out perfect and cut nicely into squares.

I made a bechamal sauce and added my marinara sauce to it.

I started with a layer of sauce, then between the layers of uncooked pasta I had a layer of chopped thawed spinach, layer of ricotta and egg mixture, meat and mozzeralla layer, then repeated the layers again and topped with sauce and shredded mozerella and parmesan.

Turned out perfectly and I ate the last piece today. One of my guests, an international student from the University had never had homemade lasagna so I sent her home with 4 pieces.

I am sorry your lasagna didn't turn out Bettye.

Anne

I have made my lasagna without cooking the noodles for years, but I assemble it the night before or early morning before baking. Works much better that way.

Monica, I don't think Betty lives in the Villages anymore. I do tho! Lots of friends coming down, Jan, Feb and March. Send me an email! You will love it here. Do your friends live in The Villages or are they snowbirds?

Carol,
I privately sent you my Pineapple Upside Down Cake recipe...made is an iron skillet.
You will love it!
Lots of luck...smile!
Betty in Florida

I agree, Betty. I had people swear to me that the regular lasagna noodles would be fine without being cooked. When I tried it, I thought they were awful! Maybe if your sauce is really, really watery. The Barilla ones that say Precooked or something on the box are fine, however. They have a much different look and feel to them than the others and are much smaller in length...like only 6 or 7 inches long.