Reply
Thread Tools Display Modes
#1
Old 02-18-2001, 03:46 PM
Guest
Join Date: Jan 2001
Posts: 62
Mueller's OLD Lasagna Recipe -- Do You Have It?

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.
Advertisements
#2
Old 02-18-2001, 06:55 PM
Charter Member
Join Date: Jul 1999
Location: Greenbelt, Maryland
Posts: 13,608
I put "Mueller's," "lasagna," and "recipe" into Google and this site came up:

http://cyber-kitchen.com/ubbs/ar...a_Classic.html

Is this the old recipe?
#3
Old 05-07-2011, 09:18 AM
Guest
Join Date: May 2011
Posts: 1
Muellers Classic Lasagna recipe, one I treasure!

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
#4
Old 05-07-2011, 11:19 AM
Creature of the Night
Join Date: Mar 1999
Location: Fort Worth, Texas
Posts: 20,803
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.
#5
Old 01-09-2012, 01:06 PM
Guest
Join Date: Jan 2012
Posts: 1
Here is what you are looking for-the really old Muellers box lasagna recipe

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

Last edited by marydcollins; 01-09-2012 at 01:08 PM.
#6
Old 01-09-2012, 03:45 PM
Guest
Join Date: Oct 2003
Location: Almost Heaven
Posts: 1,520
Quote:
Originally Posted by Wendell Wagner View Post
I put "Mueller's," "lasagna," and "recipe" into Google and this site came up:

http://cyber-kitchen.com/ubbs/ar...a_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.
#7
Old 01-11-2012, 03:39 PM
Charter Member
Join Date: Sep 2001
Location: Chicago Il
Posts: 9,417
Quote:
Originally Posted by marydcollins View Post
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
#8
Old 01-11-2012, 10:35 PM
Charter Member
Join Date: Jul 1999
Location: Greenbelt, Maryland
Posts: 13,608
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.
#9
Old 01-12-2012, 12:37 AM
Charter Member
Join Date: May 2000
Location: Cloud Cuckoo Land
Posts: 28,042
Quote:
Originally Posted by Wendell Wagner View Post
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?
#10
Old 10-06-2012, 10:46 PM
Guest
Join Date: Oct 2012
Posts: 1
Thanks very much.
#11
Old 10-07-2012, 08:28 AM
Guest
Join Date: Sep 1999
Location: Liverpool NY USA
Posts: 9,420
American cheese? Oh, the horror!
#12
Old 10-07-2012, 10:44 AM
Guest
Join Date: Feb 2003
Location: Vermont
Posts: 9,848
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!
#13
Old 10-07-2012, 12:17 PM
Guest
Join Date: Jun 2001
Posts: 19,223
Quote:
Originally Posted by [email protected] View Post
Thanks very much.
For what?
#14
Old 10-07-2012, 12:22 PM
Guest
Join Date: Jul 2000
Location: Minnesota
Posts: 2,533
Quote:
Originally Posted by zoid View Post
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.
#15
Old 12-21-2012, 01:05 PM
Guest
Join Date: Dec 2012
Posts: 1
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.
#16
Old 12-21-2012, 01:10 PM
Guest
Join Date: Aug 2012
Posts: 4,443
Quote:
Originally Posted by salinqmind View Post
American cheese? 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.
#17
Old 01-22-2013, 12:05 PM
Guest
Join Date: Jan 2013
Posts: 2
lasagna recipe

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.
#18
Old 01-22-2013, 12:06 PM
Guest
Join Date: Jan 2013
Posts: 2
didn't print as laid out in word but everything is there. hope this is the one you wanted.
#19
Old 01-22-2013, 12:31 PM
The Turtle Moves!
Charter Member
Join Date: May 2003
Location: SoCal
Posts: 48,284
The OP's last activity here was 2003. I think she's managed to get by without the recipe.
#20
Old 01-22-2013, 12:49 PM
Charter Member
Join Date: Mar 2002
Location: Over on the left
Posts: 13,186
Who wants a recipe for old lasagna, anyway?

Oh, somebody in an old thread, I guess.
#21
Old 01-22-2013, 01:12 PM
Charter Member
Join Date: Dec 1999
Location: Tottering-on-the-Brink
Posts: 18,701
We ought to turn this into a thread for recipes that have been lost!
#22
Old 01-22-2013, 01:31 PM
The Turtle Moves!
Charter Member
Join Date: May 2003
Location: SoCal
Posts: 48,284
Quote:
Originally Posted by Baker View Post
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.
#23
Old 01-22-2013, 01:36 PM
Guest
Join Date: Jul 2001
Location: Chi NYC Berlin LA Vegas
Posts: 13,728
Quote:
Originally Posted by silenus View Post
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.
#24
Old 01-22-2013, 03:47 PM
Member
Join Date: Jul 2003
Location: Sacramento, CA
Posts: 7,776
Quote:
Originally Posted by silenus View Post
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.
It slipped into the space between the countertop and the stove.

No, on the other side...
#25
Old 11-14-2014, 12:58 PM
Guest
Join Date: Nov 2014
Posts: 1
Meulllers Lasagna Recipe for OldMaid85

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
#26
Old 11-14-2014, 01:34 PM
The Turtle Moves!
Charter Member
Join Date: May 2003
Location: SoCal
Posts: 48,284
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.
#27
Old 11-14-2014, 02:23 PM
Charter Member
Join Date: Jun 2003
Location: Portlandia
Posts: 38,091
So I'm wondering if anybody has the old Meuller's lasagna recipe. I can't find it anywhere in this thread.
#28
Old 11-14-2014, 02:56 PM
Guest
Join Date: Dec 2006
Location: Smurf Village.
Posts: 10,598
Quote:
Originally Posted by silenus View Post
I don't even want to know how this latest bump came about.
Probably just somebody else searching for Muellers old recipe.
#29
Old 01-15-2016, 06:43 PM
Guest
Join Date: Jan 2016
Posts: 1
Mueller's lasagna recipe

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
#30
Old 01-15-2016, 07:09 PM
Charter Member
Join Date: Jul 1999
Location: Austin
Posts: 4,483
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.
#31
Old 01-15-2016, 11:00 PM
Guest
Join Date: Aug 2012
Posts: 4,443
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.
#32
Old 01-15-2016, 11:29 PM
Charter Member
Join Date: May 2000
Location: SW Side, Chicago
Posts: 41,273
Quote:
Originally Posted by Seanette View Post
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.
#33
Old 01-15-2016, 11:33 PM
Charter Member
Join Date: Dec 1999
Location: Western New York
Posts: 74,441
Quote:
Originally Posted by Seanette View Post
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.
#34
Old 01-15-2016, 11:42 PM
Guest
Join Date: Aug 2012
Posts: 4,443
My bad, it has a very small amount of cheese. 4 ounces, sprinkled on the top of the rest of the assemblage.

http://foodnetwork.com/recipes/a...na-recipe.html
#35
Old 01-15-2016, 11:54 PM
Charter Member
Join Date: May 2000
Location: SW Side, Chicago
Posts: 41,273
Quote:
Originally Posted by Seanette View Post
My bad, it has a very small amount of cheese. 4 ounces, sprinkled on the top of the rest of the assemblage.

http://foodnetwork.com/recipes/a...na-recipe.html
Huh. Odd recipe. My favorite lasagna recipe 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.

Last edited by pulykamell; 01-15-2016 at 11:55 PM.
#36
Old 01-31-2016, 08:03 AM
Guest
Join Date: Jan 2016
Posts: 1
Quote:
Originally Posted by Molly8335 View Post
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.
#37
Old 01-31-2016, 11:43 AM
Charter Member
Join Date: May 2000
Location: Cloud Cuckoo Land
Posts: 28,042
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."
#38
Old 01-31-2016, 01:16 PM
Charter Member
Join Date: Apr 2000
Location: Slithering on the hull
Posts: 25,547
Quote:
Originally Posted by dropzone View Post
people who are flummoxed by "season to taste."
How much taste? So many? Or 4?

Season? Which season? Autumn? Or maybe Fall?

These things can make big differences.
#39
Old 01-31-2016, 01:22 PM
Charter Member
Charter Member
Join Date: Jul 2002
Location: Kettering, Ohio
Posts: 20,471
Quote:
Originally Posted by dropzone View Post
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."
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.
#40
Old 01-31-2016, 01:32 PM
Charter Member
Join Date: Mar 2002
Location: Swerve City, WA
Posts: 14,421
Quote:
Originally Posted by dropzone View Post
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."
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.
#41
Old 03-25-2016, 05:54 PM
Guest
Join Date: Mar 2016
Location: New England (USA)
Posts: 1
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
#42
Old 12-24-2016, 06:26 AM
Guest
Join Date: Dec 2016
Posts: 1
Quote:
Originally Posted by dropzone View Post
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."
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!
#43
Old 12-24-2016, 09:07 AM
Guest
Join Date: Jun 2009
Posts: 1,014
Since somebody else bumped this thread, was the Mueller's OLD Lasagna Recipe actually posted upthread? If so, which one?
#44
Old 12-24-2016, 09:55 AM
Member
Join Date: May 2010
Location: Texas
Posts: 11,162
Quote:
Originally Posted by Mind's Eye, Watering View Post
Since somebody else bumped this thread, was the Mueller's OLD Lasagna Recipe actually posted upthread? If so, which one?
The third post.
#45
Old 12-24-2016, 10:00 AM
Guest
Join Date: Jun 2009
Posts: 1,014
Quote:
Originally Posted by ThelmaLou View Post
The third post.
Thanks!
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 06:26 PM.

Copyright © 2017
Best Topics: brunching shuttlecocks robertson v baldwin italian expression marone dorian gray gay stylized e home depot mexicans shovel shaped teeth american walks peaches urban dictionary hawaiian okina alum versus alumni earwig honey is emu kosher uncracked geodes el pato meaning vasectomy dementia funny dreams funny colloquialisms flute like instrument squidward gay what is megashare zut allure vic hitler dingy towels campus' possessive turn rotors bon wee french sad hulk transsiberian imdb wax dissolver laundry soap substitute kalamazoo lyrics microwave cantaloupe 400 decibels watch espn commercial is nodding universal are duracell car batteries good buying a car with cash or check pain in heel when bending over dumpster diving in ga braided hoses for washing machines how many lanes are in an olympic swimming pool hand breaking through glass you could be mine cover buying a cask of scotch read uncanny x men online can hangovers last 3 days comme ci comme ca in english flooring for dog runs why are snooze buttons 9 minutes what do you bring to a memorial service square root of 69 joke causation examples in real life are greyhound buses safe how is the invisible chair prank done 38 39 whatever it takes mouth breather urban dictionary when is rush hour in chicago thank you gifts for doctors and staff what does a voter card look like peta throws red paint kwik trip milk in a bag taste good in italian black eyed peas with salt pork how long to learn swimming two hose portable air conditioner is eating egg shells bad one fifth of alcohol spitfire vs me 109