HOW LONG TO BAKE LASAGNA WITH OVEN READY NOODLES RECIPES

Steps:

• Thaw 1 pound Cool Whip (5 cups) if frozen according to package instructions.
• Place 8 ounces cream cheese in a stand mixer bowl (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 1 hour. Meanwhile, make the crust.
• Melt 1 stick unsalted butter in the microwave or on the stovetop. Place 1 (14.3-ounce) package Oreo cookies in a food processor fitted with the blade attachment. Process until crumbly, about 1 minute. With the motor running, drizzle in the melted butter and process until the mixture looks like wet sand. Transfer the crumbs to a 9x13-inch baking dish and firmly press into the bottom in an even layer. Freeze while you prepare the next layer.
• Add 3/4 cup powdered sugar, 2 tablespoons of the whole milk, and 1 teaspoon vanilla extract to the bowl of cream cheese. Beat with the whisk attachment on medium speed until smooth and fluffy, about 2 minutes. Add 8 ounces of the Cool Whip (2 1/2 cups) and fold together with a rubber spatula until combined. Transfer onto the crust and spread into an even layer. Place 22 Famous chocolate wafers in an even layer on top of the cream cheese layer, overlapping them as needed. Freeze while you prepare the next layer.
• Place 2 (about 4-ounce) packages instant chocolate pudding mix and the remaining 3 1/4 cups whole milk in a large bowl. Whisk until smooth and thick, 2 to 3 minutes. Transfer to the baking dish and spread into an even layer. Top with the remaining 22 Famous chocolate wafers in an even layer, overlapping them as needed.
• Shave 4 ounces semisweet chocolate with a vegetable peeler or finely chop. Spread the remaining 8 ounces Cool Whip (2 1/2 cups) over the chocolate wafers and sprinkle with the chocolate. Cover the baking dish with aluminum foil and refrigerate for at least 4 hours or up to 3 days to let the layers set.
• For the cleanest slices, place the baking dish in the freezer for 30 minutes before serving. Cut into squares and serve.

Steps:

• Meanwhile, in a large pot over medium-high heat, heat oil. Cook ground beef until no longer pink, breaking up with a wooden spoon. Remove from heat and drain fat. Return beef to skillet and add garlic and oregano and cook, stirring, for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. 
• Combine ricotta, 1/4 cup Parmesan, parsley, and egg in a large mixing bowl and season with salt and pepper. Set aside.
• Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes.