Community Pick
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!"
photo by limeandspoontt
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 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)
directions
- 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.
Questions & Replies
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You may want to state at the beginning of the recipe instead of the very end that you only layer 3 times if using a 13"x9", especially since the recipe calls for a 13"x 9". I think I have a mess in store for me. -
How long should I bake 2 pans of lasagna oven ready noodles?? -
Which direction do you Place lasagna noodles? -
Has anyone tried using no boil lasagna noodles to make mannicotti? I'm thinking dipping in hot water to loosen and then rolling & filling. -
Do I freeze the lasagna before or after baking?
see 19 more questions
Reviews
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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.
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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.<br/><br/>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).<br/><br/>Drain the meat and mix it with the 2 cups of Mozarella called for in the layering process.<br/><br/>Add an additional 15 oz. Ricotta to the meat & Mozarella mixture.<br/><br/>Add an additional 1/2 jar of sauce.<br/><br/>Finally, since the Mozzarella is all in the meat mixture, top the casserole with 1 c. of fresh Parmesean. <br/><br/>No additional baking time is required. <br/><br/>It's really hearty and my husband loved it.
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This was really good! Pretty much followed the recipe but I made my own sauce, and browned the pound of beef with three hot Italian sausages that I took the casing off of. Think I used more sauce than called for and a bit more mozzarella as well.....this came out great. The pasta definitely expands and fills the pan edge to edge when finished -
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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 used this recipe for a long time, using extra sauce, especially around the edges which carmelizes nicely, and using my meatball recipe for the meat. Barilla has changed the box recipe to something else so I'm glad someone put it on-line. As far as the recommendations to freeze it before baking, I have always baked the whole pan, then sliced up entrée-sized chunks to freeze for a quick microwave dinner. Never noticed a lack in quality from freezing and kind of feel it's a waste of electricity not to cook enough to freeze some for later.
see 116 more reviews
Tweaks
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Very easy to veganize: 1 pack tofu crumbled with salt to taste instead of ricotta. Follow Your Heart vegan parmesan. Vegan mozzarella shreds (I used a mix of Daiya and 365 brands). 1 pack Beyond meat ground instead of beef. Follow Your Heart vegan egg. It came out really delicious! It's so easy to be vegan today when you can have something that tastes almost exactly like the food you loved when you ate animal products! Also, I might try with Just Egg and ground Impossible meat in the future just to see how it turns out!
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I added a half box (4 oz.) Of well drained frozen spinach (squeeze all water) added to the ricotta mixture.
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Very good! I have never used the Barilla no boil pasta before, think I will from now on. This was very easy to put together, did one pan for us and one for a friend having surgery - put together and cleaned up in less time than my sons nap! It was a bit less "saucy" than I like, I will use more pasta sauce next time. I also substituted about 2 links sweet italian sausage for some of the beef, cooking it with onions and garlic in the pan with the beef. Sprinkled some italian seasoning in with the cheese mix and used pregrated parm/asiago/romano mix vs straight parm. Turned out very yummy. -
I made this a month ago and it was fantastic. Making it again tonight. My only changes are to use garbanzo/lentil lasagne, and then a ground turkey instead of beef (what I often have on hand) and a half pound of Italian turkey sausage; the combination gives a really nice flavor. I also use a spicy pasta sauce for one of my jars of sauce, for a little added zing. Last time I cooked in a half pound of diced mushrooms (delicious) but will leave it out this time due to picky eaters. My husband and I love this recipe! -
1 1/2; pk noodles 4 eggs beaten 32 oz ricotta 2lbs sausage 2 24 oz jars sauce
see 6 more tweaks
RECIPE SUBMITTED BY
Monica in PA
Pittsburgh area, PA
Hi! I was introduced to this great site by my friend Chef WJKING.
I'm excited to swap recipes with you!
I'm a SAHM to 6 year-old Olivia and 2 yr. old A.J. and wife to Armando.
My hobbies are: scrapbooking, reading, cooking/collecting cookbooks & recipes, geneaology and photography.
My favorite all-time cook-book was given to me as a gift from my good friend/cook Alisa...Julia Child's "The Way to Cook". These recipes are easy, high-flavor and extremely adaptable. She gives you lots of options and variations with 1 recipe.
