Barilla No-Boil Lasagna

Reviews

• "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."

  By Foofoo Sullivan on January 20, 2010 | 1036289

• "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!"

  By audraQ on October 04, 2005 | 209260

• "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."

  By Chris from Kansas on October 04, 2011 | 1255139

• "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."

  By iMichele on August 24, 2012 | 1327667

• "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!"

  By ladyblacksun on May 26, 2011 | 1220446

• "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."

  By EmmaLovesToCook on January 25, 2011 | 1185714

• "Made this years ago and haven't stopped. For meat - you can use anything. Specially wild game."

  By cspittsley_5443478 on January 05, 2011 | 1179271

• "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!"

  By MrMax on December 25, 2012 | 1355117

• "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."

  By laurenleep on February 22, 2012 | 1289400

• "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."

  By pinky kookie on November 16, 2011 | 1266066

• "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!)"

  By Tish on September 26, 2011 | 1253336

• "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."

  By Gianuzzu on February 27, 2011 | 1195888

• "Tried this recipe following the instructions on the back of the Barilla lasagna noodles-everybody loves it.Awesome recipe.Thanks."

  By Chef gt on February 10, 2011 | 1191005

• "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!"

  By angela2008 on December 24, 2010 | 1176272

• "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."

  By Coffee Talk Girl on November 12, 2010 | 1163668

• "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!"

  By Clamoleon on August 27, 2010 | 1142255

• "One less pot to clean - that's a great reason to try this recipe. Turned out great. Instructions were easy to follow. Thanks for posting."

  By Pam-I-Am on June 01, 2010 | 1108645

• "This is the ONLY way I make lasagna. I use my own recipe for spaghetti sauce, which includes ground beef, spicy sausage, onions, bell peppers, mushrooms, celery, and of course, Italian stewed tomatoes. But I do everything else like the package says. Sometimes, for a twist, I add a box of frozen spinach (thawed and drained) to the ricotta, or sliced olives in each layer. My lasagna is always a hit and sooo easy to make. People never believe that they're no-boil noodles."

  By Faux Chef Lael on June 01, 2010 | 1108342

• "Made for first time using no-boil recipe on package. It looked like the easiest for an emergency need for potluck dish for my church supper; so I rushed to the store to buy noodles and looked for box with easiest recipe. This one was not only easy, it was delicious and a big hit."

  By CapeCodCook on March 01, 2010 | 1061946

• "I love, love, love these no boil sheets. They bake perfectly and don't turn out chewy or soggy. I havent tried ur recipe, but its nice to find someone who uses these and likes them ! : )"

  By Chef #1140107 on February 28, 2010 | 1061708