Ingredients: |
Ingredients: 1 box (9 oz) Barilla Lasagna, uncooked
2 eggs
1 container (15 oz.) ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese (divided)
1/2 cup (2 oz.) grated parmesan cheese (fresh)
1 pound ground beef, (cooked, crumbled and drained)
2 jars Barilla marinara sauce
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Directions: |
Directions:Preheat oven to 375º. Spray baking pan (about 13x9x3* inches deep) with non-stick cooking spray. Remove 16 Barilla Lasagna sheets from box. Do not cook)). In medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella cheese and the parmesan cheese. If using a 2-inch deep pan, make 3 layers to avoid possible boiling over. Use same amount of filling and 12 uncooked sheets. Spoon half jar of sauce on bottom, layer with 4 sheets, half ricotta mixture and browned meat, and remaining sauce from first jar. Add 1 cup of mozzarella. Layer 4 sheets, remaining ricotta mixture and browned meat, and half of the 2nd jar of sauce. Top with 4 sheets, remaining sauce, and 1 cup of mozzarella. Bake as directed below.To assemble: 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 in the following order.
1. Spread 1 cup of sauce on bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of browned meat, 1 cup of mozzarella, and 1 cup of sauce.
3. Layer 4 uncooked sheets, /3 of 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.
To cook and serve: 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. |
This recipe for Lasagna (Barilla 4-layer no boil lasagna) is from