By Monica in PA on January 08, 2004
Photo by Pam-I-Am
Photo by Pam-I-Am
"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!"
Serving Size: 1 (132 g)
Servings Per Recipe: 12
"I'm not going to rate this since I didn't try your recipe but wanted to pass on a hint to those who use the no boil noodles. The noodle are a great invention but I suggest using more sauce than you usually would in your traditional recipies and consider cooking your lasagna covered for at least half of your cooking time. The extra moisture will reduce the chewiness that can result by using the no boil noodles. Definitly a lot quicker than making the traditional way."
"I made this last week and it turned out great! I made two pans (8x8") instead of the 9x13". I cooked one and froze the other. The Barilla hotline instructions said to thaw in refrigerator 24 hours, then cook 2 hours. How convenient!"
"I've been making this recipe for years and it truly is great as is .... BUT it is BETTER if you have a little extra to spend on it for a special occasion.
Use the ingredients as on the original recipe ... BUT I use a pound of lean ground beef PLUS a pound of mild italian sausage (cooking them together).
Drain the meat and mix it with the 2 cups of Mozarella called for in the layering process.
Add an additional 15 oz. Ricotta to the meat & Mozarella mixture.
Add an additional 1/2 jar of sauce.
Finally, since the Mozzarella is all in the meat mixture, top the casserole with 1 c. of fresh Parmesean.
No additional baking time is required.
It's really hearty and my husband loved it."
"This is pretty good, but I must say it would be a better written recipe if the sauce amounts were better stated... you definitely need TWO jars of sauce! Just saying "sauce" doesn't help much when you're in the middle of the recipe, elbow-deep in ricotta. :) This is also a bit bland, I would defintiely say punch it up by adding some spices of your own, or using a good spicy italian sausage, some black pepper in the ricotta mix...something! Treat it like pizza, and make it your own. :)"
"This lasagna was easy to make and turned out great! I made for my mom's 80th birthday party and everyone really liked it. Thanks for posting."
"I love love love this pasta, and this recipe. I don't make it any other way now. A great tip: You can make a double batch, assemble the ingredients in the pan and freeze the extra pan before baking. Defrost it overnight when you're ready to cook, and bake according to directions. Comes out great!"
"This is a great recipe! I usually just follow the recipe on the back of the box of noodles. (Especially helpful if I decide while at the store to make lasagna!) There's an alternate method of layering if you only have a 2-inch deep pan. (I think it's different than just illuminating one of the layers.)
My family's not wild about ricotta cheese, so we only use half the recommended amount (and only 1 egg.) For the meat, I use half ground beef and half ground (Original Bob Evans) sausage. And instead of straight parmesan cheese, I use half Romano cheese. Both these modifications add to the flavor of the whole dish."
"I made this good lasagna for the convenience of the no-boil noodles, which I like. I use half pound of lean ground beef, half pound of mild Italian sausage, mozarella cheese and two jars of Barilla spaghetti sauce in three layers. We have enjoyed it very much. Thanks for posting this good recipe."
"I've tried several varieties of no-boil lasagna and have found Barilla to be the best of the lot, with Barilla the end product is exactly the same as the home rolled, and for sure much better than the uncooked classic lasagna noodles that if not attended to closely tend to shred.... Oh, the recipe was very good."
"Tried this recipe following the instructions on the back of the Barilla lasagna noodles-everybody loves it.Awesome recipe.Thanks."
"Easy and delicious. You will need 2 jars of pasta sauce for this dish. The lasagna on the top layer should be completely covered in sauce; otherwise, it comes out doughy."
"Made this years ago and haven't stopped. For meat - you can use anything. Specially wild game."
"Great recipe! I've made it twice now. Definitely a fan of mild Italian sausage for this recipe. Still trying to figure out in step 7 what Celsius sauce is. Oh well. I still winged it and turned out fabulous!"
"Our grocery just started carrying the Barilla No-Boil Lasagna pasta. It was the best Lasagna I've ever made. I made a couple of ingredient amount changes since I used the next size larger pan, but it was perfect. I served to company without reservations."
"I found this recipe on the back of the Barilla box 5 yrs ago and have been making it ever since. I make it for parties, birthdays and at least once a month for dinner. Everyone thinks it's my secret recipe so I will keep them wondering how to make it so perfect like mine. LOL I also agree with the other reviewers to add more sauce. I even know the recipe by heart no need to look at the back of the box anymore."
"I agree. This is the best lasagne recipe. I make it the day before Christmas, put it in the fridge, and pop it in the oven on Christmas day. It makes for a great holiday meal. I use half pound sausage and half pould lean ground beef. I have been using this recipe for years and always relied on the back of the box for the recipe. I noticed tonight that they have changed the recipe on the back. I searched it, and was so glad to find the original listed here. Thanks for positng it!"
"After years of being forced to go to my sister in law's apartment every Christmas Eve and having to eat her tired, dried out lasagna; I tried to make lasagna on my own. I made the boiled noodle version once and that was enough. I experimented a few times with no boil recipes, using various brands of lasagna noodles, never with any tasty success. I pretty much gave up making lasagna at all, and if I had a craving I got the Stouffer's frozen version.
This year I discovered this recipe and decided to try it for Christmas Eve dinner. First of all, the Barilla lasagna noodles make a HUGE difference (the box says "rolled flat like homemade"). They have a completely different consistency than any other brand I've used. They come in a small box, not what I was used to, so I bought two. But one little box does make a whole lasagna. This recipe is right on the box. I read all the reviews and per some suggestions, used some extra sauce. I was going to use one of the other suggestions to use extra ricotta, but I ended up using cream cheese instead. When I make this again, I think I'd use extra ricotta. I didn't use meat since we we're having a big prime rib for Christmas, but I did put in some fresh mushrooms. I put some Penzey pizza spices in the cheese mixture. My cooking time was a bit longer, but my oven is old and crappy. Definitely wait until the lasagna is "bubbly".
The recipe was a huge hit with my husband. If this is supposed to serve 12 - he ate 3-4 portions. He said I should make it all the time! He has never asked me to make lasagna again before! All in all this is a great recipe!"
"This is the way I always make my lasagna (and I use any lasagna noodle :) When I was looking to show my daughter how to make her first lasagna so I found this one for her. She was able to put it together with no problem and got rave reviews. Thanks for posting it (since I'm a bit of a handful cook and it's nice to teach with a recipe!)"
"I modified this recipe a bit. I love veggies and meat so I used 1/2 green bell (only because I didn't have red), and chopped up some mushrooms, and used a different brand of sauce that I had on hand (fire-roasted garlic and red pepper) and I used only 1 tub of ricotta cheese, 8oz of Jimmy dean Italian sausage, 8oz lean ground beef, and some cream cheese (could sub. for strained cottage cheese). I had to open a jar a of Ragu, I could have used 2 tubs or mix Ricotta and cottage cheese (my preference) and we even could have even used all of the meat on a deep dish pan...but It turned out amazing...a fast version of my mom's homemade taste!"
"Ok, try these few changes and see what you think. Use Johnsonville hot sausage instead of ground beef it will give it a whole different flavor. Use 1/4 cup of grated cheese and omit the motzerella it will cut down on the salt. When you mix up your ragotta add some dry chives & ground black pepper.
I use to use another brand of no boil pasta, however when my store stop carrying it that is when I found the Barilla brand."