Mueller's Lasagna Recipe Secret: The Perfect Comfort Food

When it comes to Italian cuisine, what’s better than Mueller’s? The wide variety of products offered by the brand is usually the perfect answer for most of our unexpected cravings, be it pasta, broth, or sauce. And they’re most famous for the Mueller’s lasagna recipe, a trademark of theirs.

Mueller’s lasagna recipe differs from your average lasagna in many ways, but mostly for the noodles. Mueller’s noodles, which are available at most grocery stores, come perfectly adjusted for this lasagna recipe, with the perfect thickness and taste. Fillings make the difference between a good lasagna and a bad one, and Mueller’s lasagna recipe just has the perfect amount of them, not too much or too little.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Mueller's Lasagna Recipe
• Comments

Ingredients

• Mueller’s lasagna noodles — ½ package.
• Mozzarella cheese — 1 cup, shredded.
• Parmesan cheese — 1 cup, grated.
• Ricotta cheese — 1 pound.
• Onion — 1 cup, finely chopped.
• Garlic powder — 1 ½ tsp. 
• Oregano leaves — 1 tsp.
• Ground beef — 1 pound.
• Sugar — 1 tsp. 
• Salt and pepper — to taste.
• Parsley — 1 tbsp., chopped.
• Tomato paste — 2 cans, 12 oz.
• Olive oil — 2 tbsp. 

Instructions

1. Cook and drain the noodles.

2. Heat oil in a pan and brown the beef, breaking it into pieces with a fork.

3. Add the onions with salt and pepper, and cook for a few minutes until translucent.

4. Add parsley, sugar, tomato paste, garlic powder, and oregano.

5. Cook for half an hour, uncovered.

6. Spread some cooked tomato sauce on the bottom of a 9x13 baking pan.

7. Place the noodles on top, and add the mozzarella, ricotta, and parmesan cheese.

8. Repeat the process until you’re out of ingredients. Finish with the sauce on top.

9. Cover and bake for half an hour at 350 degrees.

10. Cool a bit before serving.

Substitutions

• Ground beef — Ground beef is one of the cornerstone ingredients in any proper lasagna, and our Mueller’s lasagna recipe is no exception. Still, if you’re not that big on ground beef, ground turkey and ground chicken not only taste great, but both are leaner. Ground pork would provide a different, but definitely noticeable flavor.

• Tomato paste — The concentration in tomato paste might put some people off, so feel free to go with tomato sauce. Keep in mind that the consistency will be different. Other options include tomato puree and crushed tomatoes, or even pesto.

• Olive oil — The purpose of using oil is to brown ground beef, and olive oil is only one option among many. If you have other oils like canola, coconut, or avocado, feel free to use them instead.

• Mozzarella cheese — If you don’t want to use mozzarella cheese, there are a few options. Cottage cheese is creamy and its taste is not the strongest, so that comes to mind. Gouda or provolone will do well too.

Variations

• Meaty — Though a pound of ground beef is enough for most, some just prefer their lasagna meaty. Adding a pound of Italian sausage to the mix is not a bad idea, though keep in mind that the combination of ground beef and Italian sausage might put some people off. You can go with either sweet, hot, or spicy Italian sausage.

• Vegan — Mueller’s lasagna recipe could also be made vegan. Legumes could be your best friend as a substitute for ground beef. From red lentils to chickpeas and black beans, they not only provide a great amount of nutritional value, but they are also incredibly tasty. For cheese, use tofu, which is rich in nutritional value and taste. And while you’re at it, you might want to go with gluten-free noodles as well.

Equipment

• Measuring spoons and cups.

• Cooking pan.

• Fork.

• 9x13 baking pan.

• Oven.

Storage

• Put any leftover lasagna in an airtight container, and it can be stored in your fridge for 3-5 days.

• If you opt to freeze, the leftovers will last for up to 4, probably 5 months.

Tips

• The noodles — Keep in mind that the lasagna will keep cooking in the oven, so you should probably stop a minute or two before they are fully cooked.

• The rest — It’s a good idea to give the lasagna a proper rest before serving, let’s say for 20-30 minutes.

• The cheese — Yes, the original Mueller’s lasagna recipe calls for three different kinds of cheese, and that’s for a good reason. Still, if you think it’s too much, feel free to go with only one of the three kinds of cheese.