BARILLA NO-BOIL LASAGNA NOODLES LASAGNA
1 box (16 sheets) Barilla No-Boil Lasagna Noodles
1 lb. ground beef or ground sausage, cooked to crumbless and drained (or
half-and-half is what I did). You could also use veggie crumbles.
2 jars Barilla Marinara sauce
2 eggs
4 cups shredded mozzarella cheese
15 oz. container ricotta cheese
1/2 cup grated Parmesan (or Parmesan Romano) cheese
I used a disposable foil pan because my lasagna was traveling, but if
you have a deep rectangle casserole dish you can use that. A 13x9 might
need to eliminate one layer or it might spill over.
Brown meats and crumble as they cook. Drain.
In medium bowl, beat two eggs, and combine with ricotta with 2 cups of the mozzarella and 1/2 cup grated parmesan. Set aside.
Spray pan with cooking spray.
Layer 1: Spread 1 cup of marinara sauce in pan. Cover with 4 noodles,
overlapping a bit as necessary. Spread with 1/3 of the ricotta cheese
mixture. Layer half the meat over top. Sprinkle with 1 cup mozzarella.
Spread 1 cup marinara over that.
Layer 2: Cover first layer with 4 more noodles. Spread with next 1/3 of the ricotta mixture. Spread 1 cup marinara over that.
Layer 3: Cover 2nd layer with 4 more noodles. Spread last 1/3 of the
ricotta mixture. Layer last half of the meat over that. Spread with 1
cup marinara.
Layer 4: Cover 3rd layer with last 4 noodles. Spread remaining
marinara over top, completely covering noodles. Sprinkle last 1 cup of
mozzarella over top.
Cover pan with aluminum foil. Bake at 375 degrees F for 50-60 minutes
or until bubbling. Remove foil and bake for another 10 minutes.
Let stand for half an hour before cutting.
