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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barilla Four Layer No-Boil Lasagna Recipe

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This recipe for Barilla Four Layer No-Boil Lasagna is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box (9 oz.) Lasagna, uncooked
2 Eggs
1 Container (15 oz.) Ricotta Cheese
4 c. Shredded Mozzarella Cheese (divided)
1/2 c. Grated Parmesean Cheese
1 lb. Gound Beef
2 Jars Sauce
Directions:
Directions:
Preheat oven to 375º. Spray baking pan with non-stick cooking spray. In a medium bowl, beat eggs. Stir in ricotta, 2 cups mozzarella and the parmesean.

To assemble.
1. Spread 1 cup of sauce on the bottom of the pan.
2. Layer 4 uncooked sheets, 1/3 of the ricotta mixture, half of the browned meat, 1 cup of mozzarella, and 1 cup of the sauce.
3. Layer 4 uncooked sheets, 1/3 of the ricotta mixture, and 1 1/2 cups of sauce.
4. Layer 4 uncooked sheets, the remaining ricotta mixture and browned meat, and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.

Bake, covered with foil until bubbly, 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.
Number Of Servings:
Number Of Servings:
12

 

 

 

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