HOW TO LAYER A LASAGNA WITH RICOTTA CHEESE RECIPES

Name: Three Layer Lasagne with Ricotta and Meat Sauce | Barilla
Yield: 12
Cuisine: Italian
Ingredients: ½ box Barilla® Wavy Lasagne; 2 jars Barilla® Marinara Sauce; 1 pound bulk Italian sausage or ground beef, cooked and drained; 1 15-oz container ricotta cheese; 4 cups (16-oz) shredded mozzarella cheese; ½ cup (2-oz) Parmigiano-Reggiano cheese, grated; 2 eggs, lightly beaten

THREE LAYER LASAGNE WITH RICOTTA AND MEAT SAUCE | BARILLA

Three Layer Lasagne with Ricotta and Meat Sauce | Barilla image

Looking for an easy lasagna recipe? Try Barilla's three layer lasagna recipe with ricotta and meat sauce for an easy to make meal that the whole family will love.

Provided by Barilla

Prep Time 00:20

Cook Time 00:40

Yield 12

Number Of Ingredients 7

Ingredients

½ box Barilla® Wavy Lasagne
2 jars Barilla® Marinara Sauce
1 pound bulk Italian sausage or ground beef, cooked and drained
1 15-oz container ricotta cheese
4 cups (16-oz) shredded mozzarella cheese
½ cup (2-oz) Parmigiano-Reggiano cheese, grated
2 eggs, lightly beaten

Steps:

Preheat oven to 375° F.
Cook lasagna noodles according to package instructions; drain and separate.
In a large saucepan, combine cooked meat and 1 ½ jars sauce, simmer 5 minutes.
In a large bowl, combine Ricotta cheese, 3 ½ cups mozzarella cheese, Parmigiano cheese and eggs.
Grease a 13 x 9 inch baking dish with cooking spray.
Spread ¾ cup Barilla sauce over the bottom of the baking dish.
Place 3-4 lasagne sheets on the bottom, slightly overlapping.
Spread half of the cheese mixture over lasagne and cover with ½ of the meat sauce.
Repeat for 2 more layers.
Cover last layer with remaining lasagne sheets and remaining Barilla sauce.
Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake additional 10 minutes. Let stand 10 minutes before serving.

THE BEST LAYERED LASAGNA RECIPE BY TASTY

The Best Layered Lasagna Recipe by Tasty image

Here's what you need: olive oil, butter, onion, large carrot, celery stalk, ground beef, ground pork, salt, pepper, can of tomato paste, red wine, diced tomato, ricotta cheese, fresh basil, shredded parmesan cheese, fresh parsley, egg, salt, pepper, lasagna noodle, shredded mozzarella cheese

Provided by Matthew Johnson

Yield 12 servings

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, minced
½ cup large carrot, peeled and minced
½ cup celery stalk, minced
1 lb ground beef
1 lb ground pork
salt, to taste
pepper, to taste
½ cup can of tomato paste
2 cups red wine
4 cups diced tomato
15 oz ricotta cheese
½ cup fresh basil, chopped
1 cup shredded parmesan cheese, plus more to taste
½ cup fresh parsley, chopped
1 egg
salt, to taste
pepper, to taste
1 lb lasagna noodle, cooked
shredded mozzarella cheese

Steps:

Preheat the oven to 400°F (200°C).
Add the olive oil and butter to a large skillet over medium-high heat. Once warmed, add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until golden brown, 10-12 minutes. Once the vegetables have caramelized, add the beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned, 15-20 minutes.
Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits. Once the wine comes to a simmer, add the diced canned tomatoes, and stir to combine. Bring the sauce to a simmer and cook for at least 30 minutes (the longer the better!) stirring occasionally.
In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper.
In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan. Cover the pan with foil and bake for 25 minutes.
Remove the foil and bake for another 15 minutes, until the cheese on top has browned and the bolognese is bubbling. Slice and serve.
Enjoy!

Nutrition Facts : Calories 550 calories, CarbohydrateContent 31 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 33 grams, SugarContent 6 grams

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