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Lasagne




Source of Recipe


Barilla No-Boil Lasagne Box






Recipe Introduction


No one really needs a recipe for lasagna. You really need a list of amounts so that you get the proportions correct. Barilla has a good one, but I use my own sauce, 1 lb. EACH Italian sausage and ground beef, and always, always FRESH mozzarella (trust me, there IS a difference). I also make extra sauce because some people like more sauce than the recipe calls for to add at serving time. I love no-boil noodles - I had really stopped making lasagna until they came out with it - too much trouble otherwise.





List of Ingredients



• 1 box (9 oz.) Barilla oven ready Lasagna, uncooked
  
• 2 eggs
  
• 15 oz. container ricotta cheese (NOT cottage)
  
• 4 c. (16 oz.) shredded mozzarella cheese (divided)
  
• 1/2 c. grated Parmesan cheese - fresh
  
• 1 lb. Italian sausage or ground beef - cooked, drained and crumbled
  
• 2 jars (27 oz. each) Barilla Marinara sauce
  






Instructions



1. Preheat oven to 375 degrees.
   
2. Spray pan (13x9x3" deep) with no stick cooking spray. Remove 16 noodles from box.
   
3. In medium bowl, beat eggs. Stir in ricotta, 2 c. mozzarella and the Parmesan.
   
4. TO ASSEMBLE: When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread filling to edges to seal in and cook the lasagna during baking. Layer in the following order:
   
5. 1). Spread 1 c. of sauce on bottom of baking pan.
   2). Layer 4 noodles, 1/3 c. of ricotta mixture, half of browned meat, 1 c. mozzarella and 1 c. of sauce.
   3). Layer 4 noodles, 1/3 c. ricotta mixture and 1 1/2 c. sauce
   4). Layer 4 noodles, the remaining ricotta mixture and browned meat, and 1 c. sauce.
   5). Layer 4 noodles, the remaining sauce, and remaining 1 c. mozzarella
   
   
6. TO COOK AND SERVE: Bake, covered with foil until bubbly, 50 - 60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.
   






Final Comments


Serve 12.