BARILLA NO BAKE LASAGNA RECIPE RECIPES
BARILLA NO-BOIL LASAGNA RECIPE - FOOD.COM
This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I've been making this now for 3 years and everyone agrees--the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
- If you choose not to use the parmesan, just add more mozzarella.
- Set aside.
- In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
- Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
- Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
- Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
- For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
- Bake covered with foil for 50-60 minutes.
- Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
- Let stand 15 minutes before serving.
- If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Nutrition Facts : Calories 322.8, FatContent 21.2, SaturatedFatContent 10.9, CholesterolContent 106.2, SodiumContent 553.8, CarbohydrateContent 10.4, FiberContent 1.6, SugarContent 6, ProteinContent 21.6
NO BOIL SPINACH RICOTTA LASAGNA RECIPE - BARILLA
For an easy spinach lasagna recipe, turn to Barilla's no boil Oven-Ready Lasagne sheets. Try this vegetarian lasagna with ricotta cheese!
Provided by Barilla
Prep Time 00:20
Cook Time 00:35
Yield 12
Number Of Ingredients 10
Steps:
- Pre-heat oven to 375° F.
- In a large skillet sweat the onion in olive oil over moderate heat for 4-5 minutes.
- Add spinach and season with salt and pepper; sauté for 5 minutes.
- Remove from heat to cool down.
- Ricotta mixture: Combine ricotta, spinach, and ¾ cup Parmigiano cheese; season with salt and pepper.
- Prepare béchamel sauce: In a sauce pan melt butter and add flour, cook for 2-3 minutes.
- Add warm milk and bring to a simmer, whisk well so there are no clumps, season with salt and pepper.
- When the sauce comes up to a simmer cook for an additional 5 minutes.
- Pan spray a 13 x 9 inch baking dish.
- On the first layer spread ½ cup béchamel sauce.
- Top with 4 lasagna sheets, 1 cup ricotta mixture and a sprinkle of Parmigiano cheese.
- Continue the same procedure for 3 more layers.
- For the top layer spread remaining béchamel and ricotta mixture, sprinkle with Parmigiano cheese; bake for 35-40 minutes or until golden brown and bubbly on top.
- Before slicing the ricotta and spinach lasagna, let it rest for 5 minutes.
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