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Barilla No-Boil Lasagna

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Ingredients

Adjust Servings:
1 (9 ounce) box barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese (optional)
1 lb ground beef or 1 lb sausage, browned
2 (24 ounce) jars spaghetti sauce or (24 ounce) jars pasta sauce
parsley (to garnish)

Nutritional information

322.8
Calories
191 g
Calories From Fat
21.2 g
Total Fat
10.9 g
Saturated Fat
106.2 mg
Cholesterol
553.8 mg
Sodium
10.4 g
Carbs
1.6 g
Dietary Fiber
6 g
Sugars
21.6 g
Protein
186 g
Serving Size

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Barilla No-Boil Lasagna

Features:
    Cuisine:

    I'm more of a meat and cheese person, so I made 2 meat layers with about a total of 2-1/2lbs of meat. A reviewer said recipe was bland, so I added garlic powder, Italian season, oregano, a small amount of nutmeg (as another reviewer suggested) along with Garlic Parmesan season and roasted garlic and herb season to ricotta mixture. Also, used 2 /8oz softened mozzarella ball with some shredded mozzarella, shredded colby /jack cheeses. for ricotta mixture. used sweet Italian sausage and ground beef (seasoned with garlic, onion powder, oregano,and greek season.) used cooked Parmesan spinach mixed with a portion of ricotta mixture on bottom layer only. Wherever recipe called for shredded mozzarella, I also added some shredded Colby /Jack cheese.. I heated only 1 -1/2 jars of pasta sauce with the above mentioned dry seasons, 2 teaspoons of sugar and a little olive oil for my sauce before layering. Absolutely fantastic!!!

    • 110 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Barilla No-Boil Lasagna,This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I’ve been making this now for 3 years and everyone agrees–the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or “new baby” meal for a friend!,I’m more of a meat and cheese person, so I made 2 meat layers with about a total of 2-1/2lbs of meat. A reviewer said recipe was bland, so I added garlic powder, Italian season, oregano, a small amount of nutmeg (as another reviewer suggested) along with Garlic Parmesan season and roasted garlic and herb season to ricotta mixture. Also, used 2 /8oz softened mozzarella ball with some shredded mozzarella, shredded colby /jack cheeses. for ricotta mixture. used sweet Italian sausage and ground beef (seasoned with garlic, onion powder, oregano,and greek season.) used cooked Parmesan spinach mixed with a portion of ricotta mixture on bottom layer only. Wherever recipe called for shredded mozzarella, I also added some shredded Colby /Jack cheese.. I heated only 1 -1/2 jars of pasta sauce with the above mentioned dry seasons, 2 teaspoons of sugar and a little olive oil for my sauce before layering. Absolutely fantastic!!!,Add a pinch of nutmeg to the cheese mixture; you’ll be amazed and impressed. Trick from my grandmother who was from Italy. Sometimes use all ground Italian sausage, sometimes a mixture of that and ground beef.


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    in Bowl, Combine Beaten Eggs, Ricotta Cheese and Two Cups of the Mozzarella Cheese and Parmesan.

    3
    Done

    If You Choose not to Use the Parmesan, Just Add More Mozzarella.

    4
    Done

    Set Aside.

    5
    Done

    in a 13x9x3 Pan, Spread 1 Cup of Sauce on Bottom of Pan.

    6
    Done

    Layer in the Order, 4 Uncooked Lasagna Noodles (they Will Overlap), Then 1/3 Part of the Ricotta Cheese Mixture, Half the Browned Meat, 1 Cup Mozzarella Cheese, and 1 Cup of Spaghetti Sauce.

    7
    Done

    Next Layer, 4 Uncooked Lasagna Noodles, 1/3 Part of the Ricotta Cheese Mixture, and 1 1/2 Cups Sauce.

    8
    Done

    Next Layer, 4 Uncooked Lasagna Noodles, Remaining Ricotta Mixture and Remained Meat, 1 Cup of Sauce.

    9
    Done

    For Top Layer, 4 Uncooked Lasagna Noodles, Remaining Sauce, and Remaining 1 Cup Mozzarella.

    10
    Done

    Bake Covered With Foil For 50-60 Minutes.

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    Matthew Ross

    Burger boss creating juicy and flavorful burgers with unique toppings.

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