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!
- Ready In:
- 1hr 30mins
- 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)
- Preheat oven to 375.
- In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
- If you choose not to use the parmesan, just add more mozzarella.
- Set aside.
- In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
- 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.
- Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
- Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
- For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
- Bake covered with foil for 50-60 minutes.
- Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
- Let stand 15 minutes before serving.
- If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
MY PRIVATE NOTES
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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, I used 2 /8oz softened mozzarella ball with some shredded mozzarella, shredded colby /jack cheeses. for ricotta mixture. I used sweet Italian sausage and ground beef (seasoned with garlic, onion powder, oregano,and greek season.) I 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!!!
I’ve built off this one by adding a pack of frozen spinach and Italian seasoning (a generous tablespoon) to the cheese mixture, and then instead of assembling in a 9 x 13 pan, I put it in three separate loaf pans (check to make sure the noodles fit in the bottom, some are small). I agree as written the recipe can be a bit bland, so liven it up as you like (i use half mild and half hot sausage). These smaller tins freeze brilliantly... defrost 24h before cooking and then extend cooking time from 60m to 70 or 75 per current package directions. A great weeknight dinner for two (plus usually a lunch serving, depending on appetites).