PDA

View Full Version : Mueller's OLD Lasagna Recipe -- Do You Have It?


Oldmaid85
02-18-2001, 03:46 PM
Somehow, I've lost my prized, 30-year-old recipe for lasagna that I got off a box of Mueller's lasagna back in the 70s.

Their NEW recipe is not the same and I have turned my apartment upside down trying to find the old recipe. I contacted Muellers, but they sold the pasta division to another company who will not return my calls.

Do you have the old recipe from the Mueller's box--the one BEFORE the quick-fix recipe where you don't cook your lasagna noodles first?

PLEASE help an old lady. Thank you.

Wendell Wagner
02-18-2001, 06:55 PM
I put "Mueller's," "lasagna," and "recipe" into Google and this site came up:

http://www.cyber-kitchen.com/ubbs/archive/ITALIAN/Lasagna_Classic.html

Is this the old recipe?

Molly8335
05-07-2011, 09:18 AM
1 container (15 oz) ricotta cheese or 1 container (16oz) cream style cottage cheese
1 egg, lightly beaten
1 cup grated Parmesan cheese
Meat Sauce (recipe follows)
16 oz. MUELLER'S Lasagne, cooked 7 minutes, drained
12 oz. mozzarella cheese, shredded
In bowl, combine ricotta, egg and 3/4 cup Parmesan cheese. In 13x9x2 baking dish, spread 1&1/2 cups Meat Sauce,. Layer 1/3 of the lasagne noodles, 2 cups sauce, 1/2 of the ricotta mixture and 1/3 of the mozzarella cheese.Repeat.. Top with remaining noodles, sauce and cheeses. Bake in 350 oven 50 minutes or until bubbly. Let stand 15 minutes. Makes 12 servings
MEAT SAUCE: In 5-quart dutch oven, heat 1 tablespoon Mazola corn oil over medium heat. Add 1 pound ground beef, 1 cup chopped onion, 3 cloves garlic, minced, and 1/2 cup chopped parsley. Stirring frequently, cook 10 minutes or until beef is browned. Add 2 cans(28 oz each) crushed tomatoes, 1 6oz can tomato paste, 2 teaspoons sugar, 2 teaspoons dried basil, 1&1/2 teaspoon salt, 1 teaspoon dried oregano and 1/4 teaspoon pepper. Bring to boil. Reduce heat, simmer, stirring occasionally, 30 minutes. Makes 7&1/2 cups

Hope this is what you needed, I love it and have had this recipe I cut off the box for years!!! Good Luck

Lynn Bodoni
05-07-2011, 11:19 AM
First, as a poster who is half Sicilian, I want to note that using cottage cheese as a substitute for ricotta is an affront to the Flying Spaghetti Monster (may His noodly appendages never be unsauced).

Second, as an administrator, I'm going to move this thread over to Cafe Society, because it's just that kind of thread.

marydcollins
01-09-2012, 01:06 PM
Mueller’s Original Lasagna Recipe on box (circa 1970s-80s)
Lasagna noodle:

1 lb RF-Lasagna
¾ lb Ricotta Italian Cottage cheese
2 eggs
4 cups Meat sauce (see below)
1 lb Massarella Cheese (or American)a
4 tbsp grated parmesan cheese
1.5 tsp salt
½ tsp pepper

Boil lasagna 10-12 minu8tes in 6 quarts salted water.
Add cold water until lasagna can be handled. Do not drain. Mix salt and Ricotta. Season to taste with salt and pepper.

Grease baking dish and arrange with parallel layers of Lasagna. Cover with meat sauce., ricotta mixture and thin layers of mozzarella. Sprinkle with grated cheese. Cover with another layer of lasagna, sauce and cheese until all is used. Bake in moderate oven about 30 minutes. Serves 8.

NOTE: I would double the amount of Ricotta cheese and eggs called for. This recipe fills and entire 13 x 9" pan and the amount of Ricotta in the original recipe isnt enough....Also, I would measure the lasagna noodle to fit the pan before boiling, otherwise, there are noodles that are boiled (used) and thus wasted.


Meat Sauce
1 lb ground meat (1/2 lb beef + ½ lb pork sausage)
¼ c olive or salad oil
1 large onion chopped
1/4c chopped parsley
1 clove garlic chopped or pressed
1 carrot (grated)
1 No. 21/2 can tomatoes chopped or mixed in blender for a few seconds

1 (6 oz) can tomato paste
½ cup dry red wine
12 oz water
1 tsp salt
1/4 tsp pepper
1 tso basil

Saute onions, parsley, garlic and carrot in oil. Add meat and brown. Add tomatoes, paste, wine, and water, salt pepper and basil. Simmer 1 hour

Walkabout
01-09-2012, 03:45 PM
I put "Mueller's," "lasagna," and "recipe" into Google and this site came up:

http://www.cyber-kitchen.com/ubbs/archive/ITALIAN/Lasagna_Classic.html

Is this the old recipe?

I wrote down the recipe from the box some time in the early 80's, and it looks exactly like this one.

zoid
01-11-2012, 03:39 PM
1 lb Massarella Cheese (or American)a


I have no idea what massarela cheese is but american cheese in lasagna is just wrong and it makes baby Jesus cry :(

Wendell Wagner
01-11-2012, 10:35 PM
Massarella cheese is probably the same as mozzarella cheese:

http://en.wikipedia.org/wiki/Mozzarella

My guess is that this spelling is derived from some dialect of Italian where this is closer to the pronunciation in that dialect.

dropzone
01-12-2012, 12:37 AM
My guess is that this spelling is derived from some dialect of Italian where this is closer to the pronunciation in that dialect.With a surname like "Collins," might we assume she is Italo-Irish? ;)

wkeaney@gmu.edu
10-06-2012, 10:46 PM
Thanks very much.

salinqmind
10-07-2012, 08:28 AM
American cheese? :eek: Oh, the horror!

BrotherCadfael
10-07-2012, 10:44 AM
You have to love the Internet. One of my favorite things growing up was a dark chocolate cake my mother made, using a recipe from the 1956 Betty Crocker cookbook. No cake in the current versions comes close. A quick Google, and I have the exact recipe!

Frylock
10-07-2012, 12:17 PM
Thanks very much.

For what?

Tamex
10-07-2012, 12:22 PM
I have no idea what massarela cheese is but american cheese in lasagna is just wrong and it makes baby Jesus cry :(

My in-laws use Velveeta in their lasagna, and it it just as bad as you would think it is. Barf-o-rama.

brokenyolks
12-21-2012, 01:05 PM
Hi, Oldmaid85. I too love that old recipe and have used it for years. Mine was lost about a year ago but I had made it when I was visiting my daughter up north so I called and got it from them. I hope this is the same one you are looking for. I even e-mailed Mueller's but they didn't have a record of that particular recipe. Here goes....
Meat Sauce - 1 lb. ground beef, 2 minced cloves of garlic, 1/4 C. parsley, 1 tsp. sugar, 1 28 oz. can of crushed tomatoes, 1/8 tsp. pepper, 1/2 C. chopped onion, 1 tsp. basil, 1/3 C. tomato paste, 1/2 tsp. oregano, 2/3 tsp. salt, 1 Tbsp. oil. Brown garlic and onion in oil. Add rest of ingredients and simmer for about 45 minutes.

Lasagna - 1 pkg. Lasagna Noodles, 3 pkgs. Mozzarella cheese (the original calls for 1 pkg but we like extra), 15 oz. Ricotta cheese, 2 beaten eggs, 1/2 C. Parmesan cheese, divided. Mix beaten eggs and Ricotta cheese. Spread 1/2 C. meat sauce in bottom of pan, Add layer of noodles, layer of Ricotta cheese and egg mixture, top with a layer of Mozzarella. *Spread 1 C. of meat sauce, noodles, Ricotta and egg mixture, top with a layer of Mozarella. Repeat from the * one time. Spread 1/4 C. Parmesan cheese on top, bake at 350 for 30 minutes.

I hope this is what you are looking for. Have a great holiday season.

PS - I am an old lady also - we have to stick together. ;)

Seanette
12-21-2012, 01:10 PM
American cheese? :eek: Oh, the horror!

American cheese does have SOME place (one of my favorite comfort-type items is a grilled cheese using American), but lasagna is definitely not it.

woodgs
01-22-2013, 12:05 PM
Classic lasagne

1 pound ground beef 1 teaspoon sugar
¾ cup chopped onion 1 tesaspoon garlic powder
2 tablespoons salad or olive oil ½ teaspoon pepper
1 can (1 pound)tomatoes ½ teaspoon oregano leaves
2 cans (6 oz. Each)tomato paste ½ pkg.(8 oz.) lasagne noodles
1 pound ricotta or cottage cheese 2 cups water
1 tablespoon chopped parsley 2 teaspoons salt
8 oz. Mozzarella cheese ( shredded or thinly sliced

in large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile cook lasagne as directed, drain. In 13x9x2” baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan. Bake at 350 degrees for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Makes 8 servin gs.

woodgs
01-22-2013, 12:06 PM
didn't print as laid out in word but everything is there. hope this is the one you wanted.

silenus
01-22-2013, 12:31 PM
The OP's last activity here was 2003. I think she's managed to get by without the recipe.

Biffy the Elephant Shrew
01-22-2013, 12:49 PM
Who wants a recipe for old lasagna, anyway?

Oh, somebody in an old thread, I guess.

Baker
01-22-2013, 01:12 PM
We ought to turn this into a thread for recipes that have been lost!

silenus
01-22-2013, 01:31 PM
We ought to turn this into a thread for recipes that have been lost!

Great idea!

Does anybody know where the recipe card for my grandmother's vegetable soup went? I can't find it and I'm in a soup mood. :mad:

DMark
01-22-2013, 01:36 PM
The OP's last activity here was 2003. I think she's managed to get by without the recipe.

I am more shocked at over 15,000 views for what turns out to be a really crappy lasagna recipe! Geez...what's next? How to make a cottage cheese lime jello mold?
Some recipes for taste delights from the 50's, 60's and 70's really should remain buried in landfills.

Suburban Plankton
01-22-2013, 03:47 PM
Great idea!

Does anybody know where the recipe card for my grandmother's vegetable soup went? I can't find it and I'm in a soup mood. :mad:

It slipped into the space between the countertop and the stove.

No, on the other side...

katmondu22
11-14-2014, 12:58 PM
I think it had :

- 32oz of Ricotta Cheese
- 1/4 cup Parmesean
- 2 cups (8oz) mozzarella cheese
- 1 egg
- 1 TBLS parsley
- 1 tsp salt
- 1/4 tsp pepper

silenus
11-14-2014, 01:34 PM
Again, the OP's last activity here was 11 years ago. She's moved on.


I don't even want to know how this latest bump came about.

Chefguy
11-14-2014, 02:23 PM
So I'm wondering if anybody has the old Meuller's lasagna recipe. I can't find it anywhere in this thread.

Drunky Smurf
11-14-2014, 02:56 PM
I don't even want to know how this latest bump came about.

Probably just somebody else searching for Muellers old recipe.

demlee716
01-15-2016, 06:43 PM
1 lb ground beef 1 tsp salt
3/4c chopped onion 1 tsp garlic powder
2 Tbl salad or olive oil 1/2 tsp pepper
1 can (1 lb) tomatoes 1/2 tsp oregano leaves
2 cans (6 oz) tomato paste 1/2 pkg (8 oz) Muellers lasagna
2c water

kayT
01-15-2016, 07:09 PM
Oh boy, this last one has no "masserela" or american or velveeta, but on the other hand it has NO CHEESE! I don't know what it is but it's not lasagna.

Seanette
01-15-2016, 11:00 PM
Well, I did see one episode of "Good Eats" where he made a cheeseless "lasagna".

I agree that this misses a large part of the point of lasagna.

pulykamell
01-15-2016, 11:29 PM
Well, I did see one episode of "Good Eats" where he made a cheeseless "lasagna".

I agree that this misses a large part of the point of lasagna.

What did he make it with? I'm curious and can't find anything without cheese. I make my lasagna with bechamel layers for the non-meat layer, but they still have plenty of parm.

Little Nemo
01-15-2016, 11:33 PM
Well, I did see one episode of "Good Eats" where he made a cheeseless "lasagna".

I agree that this misses a large part of the point of lasagna.It might be Eats but I doubt it'll be Good.

Seanette
01-15-2016, 11:42 PM
My bad, it has a very small amount of cheese. 4 ounces, sprinkled on the top of the rest of the assemblage.

http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-lasagna-recipe.html

pulykamell
01-15-2016, 11:54 PM
My bad, it has a very small amount of cheese. 4 ounces, sprinkled on the top of the rest of the assemblage.

http://www.foodnetwork.com/recipes/alton-brown/slow-cooker-lasagna-recipe.html

Huh. Odd recipe. My favorite lasagna recipe (http://www.saveur.com/article/Recipes/Baked-Spinach-Lasagne) has about 4-6 oz of Parmesan, but that's a strong cheese and its incorporated in the layers, not just dumped on top. Weird.

Marle
01-31-2016, 08:03 AM
1 container (15 oz) ricotta cheese or 1 container (16oz) cream style cottage cheese
1 egg, lightly beaten
1 cup grated Parmesan cheese
Meat Sauce (recipe follows)
16 oz. MUELLER'S Lasagne, cooked 7 minutes, drained
12 oz. mozzarella cheese, shredded
In bowl, combine ricotta, egg and 3/4 cup Parmesan cheese. In 13x9x2 baking dish, spread 1&1/2 cups Meat Sauce,. Layer 1/3 of the lasagne noodles, 2 cups sauce, 1/2 of the ricotta mixture and 1/3 of the mozzarella cheese.Repeat.. Top with remaining noodles, sauce and cheeses. Bake in 350 oven 50 minutes or until bubbly. Let stand 15 minutes. Makes 12 servings
MEAT SAUCE: In 5-quart dutch oven, heat 1 tablespoon Mazola corn oil over medium heat. Add 1 pound ground beef, 1 cup chopped onion, 3 cloves garlic, minced, and 1/2 cup chopped parsley. Stirring frequently, cook 10 minutes or until beef is browned. Add 2 cans(28 oz each) crushed tomatoes, 1 6oz can tomato paste, 2 teaspoons sugar, 2 teaspoons dried basil, 1&1/2 teaspoon salt, 1 teaspoon dried oregano and 1/4 teaspoon pepper. Bring to boil. Reduce heat, simmer, stirring occasionally, 30 minutes. Makes 7&1/2 cups

Hope this is what you needed, I love it and have had this recipe I cut off the box for years!!! Good Luck

Molly, thank you so much for posting this recipe. I so wanted to make this today and could not find the recipe. You have made us very happy.

dropzone
01-31-2016, 11:43 AM
This is another of those threads that make me ask: You have an understanding of the basics of cooking, you know what you are making, you have an idea how it should taste, you made it off and on for 30 years, so why do you need a written recipe? Ye gods and little fishes, it's like people who need precise measurements instead of, "Oh, about yea much," or people who are flummoxed by "season to taste." :p

Qadgop the Mercotan
01-31-2016, 01:16 PM
people who are flummoxed by "season to taste." :p
How much taste? So many? Or 4?

Season? Which season? Autumn? Or maybe Fall?

These things can make big differences.

Frank
01-31-2016, 01:22 PM
This is another of those threads that make me ask: You have an understanding of the basics of cooking, you know what you are making, you have an idea how it should taste, you made it off and on for 30 years, so why do you need a written recipe? Ye gods and little fishes, it's like people who need precise measurements instead of, "Oh, about yea much," or people who are flummoxed by "season to taste." :p
Some people are naturals, some aren't. I'm a fair cook, but I have to follow a recipe, and I have to follow it precisely. If I wing it, 90% of the time it's a failure. My mom has the talent to wing it. I don't, and anybody that eats my cooking should be glad that I'm aware of it.

Smapti
01-31-2016, 01:32 PM
This is another of those threads that make me ask: You have an understanding of the basics of cooking, you know what you are making, you have an idea how it should taste, you made it off and on for 30 years, so why do you need a written recipe? Ye gods and little fishes, it's like people who need precise measurements instead of, "Oh, about yea much," or people who are flummoxed by "season to taste." :p

The only complicated dish I can cook from memory is my chili, because it's a recipe I invented myself and have been refining for over a decade. Anything else with more than a few ingredients - even if I've made it many times before - I'm going to want the recipe on hand at least for reference purposes.

ThreeToedTrixie
03-25-2016, 05:54 PM
Yeah, old post/thread...but THANKS! This is the first "from scratch" sauce/gravy recipe I learned; I've tweaked it this way and that since the early '80s, and just tonight got hung up on over-thinking the basics after not making it for so long. Surely, any other site with a basic recipe could have helped jog my memory, but this one from Mueller's noodles is what I craved.

xo

anotherdayinparadise
12-24-2016, 06:26 AM
This is another of those threads that make me ask: You have an understanding of the basics of cooking, you know what you are making, you have an idea how it should taste, you made it off and on for 30 years, so why do you need a written recipe? Ye gods and little fishes, it's like people who need precise measurements instead of, "Oh, about yea much," or people who are flummoxed by "season to taste." :p

If you think people ask for recipes because of precise measurements or an inability to taste their own cooking you are missing the point. Food is part of everyone's history and culture. Sharing food is one of the most beautiful things we can do for each other.

Maybe someone is a good cook, or a novice, or even an excellent cook, but there is nothing wrong with asking for help. Maybe, just maybe, capturing that taste of home needs a bit of help along the way.

It's Christmas Eve, and I'm damn grateful for the folks who posted here. Now, I'm gonna go finish my lasagna!

Thank y'all and Merry Christmas!

Mind's Eye, Watering
12-24-2016, 09:07 AM
Since somebody else bumped this thread, was the Mueller's OLD Lasagna Recipe actually posted upthread? If so, which one?

ThelmaLou
12-24-2016, 09:55 AM
Since somebody else bumped this thread, was the Mueller's OLD Lasagna Recipe actually posted upthread? If so, which one?

The third post.

Mind's Eye, Watering
12-24-2016, 10:00 AM
The third post.
Thanks!