Are you craving a warm, comforting meal that's both delicious and satisfying? Look no further! This Mueller's Lasagna recipe is a classic for a reason – it's incredibly flavorful, relatively easy to make, and perfect for a family dinner or a cozy night in. Forget those complicated, time-consuming lasagna recipes; this one delivers big on taste without sacrificing your precious time. Get ready to experience the ultimate homemade comfort food!
Ingredients:
This recipe uses Mueller's pasta for that authentic lasagna experience, but feel free to substitute with your favorite brand.
- 1 pound Mueller's lasagna noodles
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions:
Getting Started:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This ensures your lasagna doesn't stick and allows for even browning.
Preparing the Meat Sauce:
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In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease. Removing excess fat keeps the lasagna lighter and less greasy.
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Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Stir in the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. Allowing the sauce to simmer develops the flavors beautifully.
Assembling the Lasagna:
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In a medium bowl, combine the ricotta cheese, beaten egg, and half of the Parmesan cheese. Mix well. This creamy ricotta mixture adds a delightful texture and richness.
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Spread a thin layer of meat sauce in the bottom of the prepared baking dish.
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Layer 3-4 lasagna noodles over the sauce. If using no-boil noodles, you can skip pre-boiling them, saving you time and effort.
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Spread half of the ricotta mixture over the noodles, followed by half of the mozzarella cheese.
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Repeat layers: meat sauce, noodles, ricotta mixture, mozzarella cheese.
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Top with the remaining lasagna noodles, the remaining meat sauce, and the remaining mozzarella cheese and Parmesan cheese.
Baking and Serving:
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Cover the baking dish with aluminum foil and bake for 30 minutes.
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Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
Cooking Tips for the Best Lasagna:
- For extra flavor, sauté some mushrooms or bell peppers with the onions and garlic.
- If you prefer a spicier lasagna, add a pinch of red pepper flakes to the meat sauce.
- Don’t overcook the lasagna noodles – they should be tender but not mushy.
- Let the lasagna rest for 10-15 minutes before cutting and serving. This allows the flavors to meld and makes for easier slicing.
Variations:
- Vegetarian Lasagna: Replace the ground beef with 1 (15 ounce) can of lentils, drained and rinsed.
- Spinach Lasagna: Add a 10-ounce package of frozen spinach, thawed and squeezed dry, to the ricotta mixture.
- Chicken Lasagna: Substitute cooked and shredded chicken for the ground beef.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: Approximately 20-25g Fat: Approximately 20-25g Carbohydrates: Approximately 40-45g
This Mueller's Lasagna recipe is a guaranteed crowd-pleaser. Enjoy this delicious and easy-to-make classic comfort food! Let us know in the comments how yours turned out!