Barilla No Boil Lasagna

Ingredients:

Servings:

 

12

1 (9 ounce) box of Barilla no-boil lasagna noodles

1 pkg chopped spinach, microwave cooked and drained

2 eggs

1 (15 ounce) container ricotta cheese

4 cups shredded mozzarella cheese [3 cups]

1/2 cup parmesan cheese (optional)

1 lb ground beef or 1 lb sausage, browned [beef, 1 small Vidalia chopped and ½ tsp. fennel

seeds, 1 tsp. oregano, dash garlic powder]

spaghetti  or pasta sauce

parsley (to garnish) [omitted]

Change Measurements: US | Metric

Directions:

Prep Time: 30 mins

Total Time: 1 1/2 hrs

1. Preheat oven to 375.

Cook the ground beef with chopped onion and herbs. Cool. Reserve.

2. In bowl, combine beaten eggs, ricotta cheese and spinach and parmesan, then add 1 cup mozzarella.

3. If you choose not to use the parmesan, just add more mozzarella.

4. Set aside.

5 .In a 13X9X2.5 pan, spread 1 cup of sauce on bottom of pan.

6. Layer in the order, 4 uncooked lasagna noodles (they will overlap) plus two for end (break off about an

inch), then half of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup

of spaghetti sauce.

7 Next layer, uncooked lasagna noodles, second half of the ricotta cheese mixture, half the browned

meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.

9 For top layer, uncooked lasagna noodles, remaining sauce, and remaining mozzarella. If not serving

until next day, reserve mozzarella until reheating the whole dish.

10 Spray the foil with Pam, cover tightly with foil and bake for 50-60 minutes. It helps to put the lasagna

pan on a larger cookie sheet with sides, if you have one, to catch the drips or wrap the bottom first with

foil before putting the foil cover on.

11 Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).

12 Let stand 15 minutes before serving.

Reviews:I modified this recipe a bit. I love veggies and meat so I used 1/2 green bell (only because I didn't have red), and chopped up some mushrooms, and used a different brand of sauce that I had on hand (fire-roasted garlic and red pepper) and I used only 1 tub of ricotta cheese, 8oz of Jimmy dean Italian sausage, 8oz lean ground beef, and some cream cheese (could sub. for strained cottage cheese). I had to open a jar a of Ragu, I could have used 2 tubs or mix Ricotta and cottage cheese (my preference) and we even could have even used all of the meat on a deep dish pan...but It turned out amazing...a fast version of my mom's homemade taste!

This is the ONLY way I make lasagna. I use my own recipe for spaghetti sauce, which includes ground beef, spicy sausage, onions, bell peppers, mushrooms, celery, and of course, Italian stewed tomatoes. But I do everything else like the package says. Sometimes, for a twist, I add a box of frozen spinach (thawed and drained) to the ricotta, or sliced olives in each layer. My lasagna is always a hit and sooo easy to make.