LASAGNA RECIPES NO MEAT RECIPES

Name: Barilla No-Boil Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1 (9 ounce) box barilla no-boil lasagna noodles; 2 eggs; 1 (15 ounce) container ricotta cheese; 4 cups shredded mozzarella cheese; 1/2 cup parmesan cheese (optional); 1 lb ground beef or 1 lb sausage, browned; 2 (24 ounce) jars spaghetti sauce or 2 (24 ounce) jars pasta sauce; parsley (to garnish)

BARILLA NO-BOIL LASAGNA RECIPE - FOOD.COM

Barilla No-Boil Lasagna Recipe - Food.com image

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

Ingredients

1 (9 ounce) box barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese (optional)
1 lb ground beef or 1 lb sausage, browned
2 (24 ounce) jars spaghetti sauce or 2 (24 ounce) jars pasta sauce
parsley (to garnish)

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

CLASSIC LASAGNA WITH MEAT SAUCE RECIPE | MYRECIPES

Classic Lasagna with Meat Sauce Recipe | MyRecipes image

This simple lasagna is perfect for when you're short on time, but craving a comforting meal. Ready in just over an hour, it requires only 50 minutes of cooking in the oven.Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist. For a quick and easy variation, feel free to use 9 whole lasagna noodles instead of 6 broken noodles, using 3 noodles per layer. You also can sub fresh basil leaves for the parsley sprinkled on at the end.

Provided by Ann Taylor Pittman

Total Time 1 hours 6 minutes

Yield Serves 6 (serving size: 1 piece)

Number Of Ingredients 14

Ingredients

1 ½ cups fat-free ricotta cheese
6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups)
¼ cup fresh flat-leaf parsley leaves, divided
1 ½ tablespoons unsalted butter, melted
1 tablespoon finely chopped fresh oregano
5 garlic cloves, minced and divided
1 large egg, lightly beaten
12 ounces extra-lean ground beef (93% lean)
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
1 (25-ounce) jar lower-sodium marinara sauce (such as Dell'Amore)
Cooking spray
6 lasagna noodles, cooked
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Steps:

Preheat oven to 375°.
Combine ricotta, 2 ounces (about 1/2 cup) mozzarella, 2 tablespoons parsley, butter, oregano, 1 garlic clove, and egg; set aside.
Place ground beef in a large nonstick skillet over medium-high heat; sprinkle with peppers and remaining 4 garlic cloves. Cook for 9 minutes or until beef is browned, stirring to crumble; drain. Return beef mixture to pan; stir in marinara sauce, and remove from heat.
Spread 1/2 cup meat sauce in bottom of a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Cut bottom third off each noodle to form 6 long and 6 short noodles; cut short noodles in half to form 12 pieces. Arrange 2 long noodles along outside edges of dish; arrange 4 short noodle pieces along center of dish.
Top noodles with 1 cup meat sauce. Top with 2 long noodles and 4 short noodle pieces, all of ricotta mixture, and 1 cup meat sauce. Arrange remaining 2 long noodles and 4 short noodle pieces on top. Spread remaining meat sauce over top noodles. Sprinkle evenly with remaining 4 ounces (1 cup) mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray.
Bake at 375° for 30 minutes. Uncover and bake for an additional 10 minutes or until bubbly.
Preheat broiler to high. (Keep lasagna in oven.)
Broil lasagna for 1 to 2 minutes or until cheese is golden brown and sauce is bubbly. Remove from oven; let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley; cut into 6 pieces.

Nutrition Facts : Calories 378 calories, CarbohydrateContent 30 g, CholesterolContent 92 mg, FatContent 15.3 g, FiberContent 3 g, ProteinContent 27 g, SaturatedFatContent 6.8 g, SodiumContent 591 mg

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