Ingredients: |
Ingredients: INGREDIENTS
½ box Barilla Wavy Lasagne
1 pound bulk Italian sausage or ground beef, or mixed, cooked and drained
2 jars Barilla Marinara Sauce
1 15-oz container ricotta cheese
4 cups shredded mozzarella cheese
½ cup Parmigiano-Reggiano, grated
|
Directions: |
Directions:DIRECTIONS
1 Preheat the oven to 375 degrees Fahrenheit.
Cook the noodles in boiling water for 4 minutes and drain with a colander. Run it through cold water to stop from further cooking. Set aside.
2 In a large saucepan, mix sausage or ground beef and 1 1/12 of the marinara sauce. Let it simmer for 5 minutes.
3 In a separate bowl, mix Ricotta, 3 ½ cups of mozzarella, Parmigiano-Reggiano, and eggs.
4 Grease a lasagna pan or a 9×13-inch baking dish with cooking spray.
Spread a thin layer of the marinara sauce over the baking dish, about ¾ cup.
5 Layer 3 to 5 lasagna noodles over the sauce. The noodles should only overlap slightly with each other.
6. Layer the cheese mixture of the noodles, followed by the meat sauce.
Repeat the layers starting from the noodles to the meat sauce twice.
7 Top the meat sauce with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
8 Cover the baking dish with foil and bake for 30 minutes. Remove the foil and cook for an additional 10 minutes.or 165º internal temperature
9. Let the lasagna sit for 10 minutes before slicing and serving. |
This recipe for Baked Lasagna is from