Lasagna

The recipe off the Barilla no boil lasagna box! 



If you have a regular 9x13 pan, follow these instructions


Lasagna

1 box barilla no boil lasagna
2 eggs
1 container (15 oz) ricotta cheese
4 cups shredded mozzarella cheese (divided) 
½ cup grated parmesan cheese
1 lb bulk Italian sausage or ground beef – cook, crumble, drain with onions and garlic
diced onions, to taste
garlic, to taste
2 jars marinara sauce (not chunky- traditional is better)

mushrooms, optional
roasted red peppers, optional

Preheat oven to 375. Spray 9x13 baking pan with non-stick cooking spray. Remove 16 sheets of lasagna from box. Do not boil. In medium bowl, beat eggs. Stir in ricotta cheese, 2 cups of mozzarella and parmesan cheese.

When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in and cook the lasagna during baking.

Layer as follows:

Spread ½ jar of sauce on bottom of greased pan
Layer
o    4 or 5 sheets of lasagna
o    half of ricotta mixture
o    half of browned meat
o    remaining sauce from 1st can
o    1 cup mozzarella

o    4-5 sheets lasagna
o    remaining ricotta mixture
o    remaining browned meat
o    ½ of second jar of sauce

o    4 -5 sheets lasagna
o    remaining sauce from second jar
o    remaining 1 cup mozzarella

Bake covered with foil until bubbly, 50-60 minutes. Uncover, continue cooking 5-10 minutes until cheese is melted. Let stand 15 minutes before cutting.


If you have a DEEP 9x13  pan (3" deep), follow these instructions for layering:

Lasagna


1 box barilla no boil lasagna
2 eggs
1 container (15 oz) ricotta cheese
4 cups shredded mozzarella cheese (divided) 
½ cup grated parmesan cheese
1 lb bulk Italian sausage or ground beef – cook, crumble, drain with onions and garlic
diced onions, to taste
garlic, to taste
2 jars marinara sauce (not chunky- traditional is better)

mushrooms, opt
roasted red peppers, opt

Preheat oven to 375. Spray 9x13 baking pan with non-stick cooking spray. Remove 16 sheets of lasagna from box. Do not boil. In medium bowl, beat eggs. Stir in ricotta cheese, 2 cups of mozzarella and parmesan cheese.

When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in and cook the lasagna during baking.

If you have a deep 9x13  pan (3" deep), follow these instructions for layering:
Spread 1 cup of sauce on bottom of greased baking pan.
Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of browned meat, 1 cup of mozzarella cheese, and 1 cup of sauce.
Layer 4 uncooked sheets, 1/3 of ricotta, and 1 ½ cups sauce
Layer 4 uncooked sheets, the remaining ricotta, the remaining meat, and 1 cup of sauce
Layer 4 uncooked sheets, the remaining sauce, and the remaining 1 cup of mozzarella. 

Bake covered with foil until bubbly, 50-60 minutes. Uncover, continue cooking 5-10 minutes until cheese is melted. Let stand 15 minutes before cutting.