By SoCal Callie on June 11, 2014
My husband dearly loves lasagna and gets as excited when I decide to make it as if you just told a child you were going to Disneyland. If you have ever made a lasagna you know that it is really not fun dealing with the boiled noodles. So, I came up with a way to not need to boil those noodles and just use them uncooked right from the box! The bonus is that the lasagna holds together so much better and cuts into nice squares. The fact that I am not dealing with wet, limp, finger burning noodles is such a bonus that I have made lasagna so much more often in my house. Here is how I do it:
1 box dry lasagna noodles
3 jars pasta sauce, whatever you like or have around will do.
15 oz cottage cheese
15 oz ricotta cheese
32 oz mozzarella cheese - grated
1 lb ground beef
1 lb italian sausage
Start by browning your meats and then draining them.
Toss the meat back into a large pot and add 3 jars of sauce. I used two jars of homemade sauce and one jar of store bought sauce. If the sauce seems a little too thick I add a little red wine or water. The key is not to have sauce that is too thick or the noodles won't cook. Let this come to a simmer.
Prepare your cheese mix by combining the ricotta and cottage cheese with one egg into a bowl and set aside.
Grab a sheet pan and lay some dry noodles right out of the box on the pan and cover them with some water. Shift them around until they get fully soaked.
Now, grab your lasagna pan. You need a large 9 x 13 roasting pan. I used a disposable foil lasagna pan because it is deeper than my regular 9 x 13 pans and makes my life easier!
Put several spoonfuls (about 1/3 of the sauce) of your sauce/meat mixture into the bottom of the pan and spread it out evenly.
Now add a layer of the soaked noodles, overlap them a little if you need to. This is the fun part where you get to pretend like it is a jigsaw puzzle. Basically you want the entire surface covered with noodles.
Grab your bowl of cheese mix and use half of it to spread all over those noodles. Top that with a couple handfuls of your grated mozzarella cheese. Repeat this layering process one more time and end with a third layer of noodles covered with the remaining 1/3 of your sauce and cover with a layer of mozzarella cheese. I also like to add some grated parmesan on the top. Cover with foil and stick it in the fridge.
Now, here is the deal... you need to make this early in the day or even the night before and let it sit in the refrigerator for several hours before you bake it. This allows the noodles to soak up the moisture out of the sauce and soften up.
It does take 1 1/2 to 2 hours to bake at 350, so plan accordingly!
This makes a totally yummy, delicious, no boil noodle lasagna!
Totally feel free to substitute whatever meat you want to use in this, or even make it using veggies if you prefer. Whatever your family likes best is the way to go :)
Let me know if you try it and how you like it.
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