Barilla No Boil Lasange Food

BARILLA NO-BOIL LASAGNA

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.

BARILLA NO-BOIL LASANGE

Steps:

• Preheat oven to 375.
• Spray a 9X13 baking pan.
• In a medium bowl, beat eggs, stir in ricotta, 2/3 of the mozzarella, Parmesan and the Italian seasonings.
• Pour the marinara sauce in with the cooked meats and stir.
• Assembly: spread 1 cup of sauce on bottom of pan. Each layer will take 3-4 noodles. Each layer gets 1/3 of the cheese mixture, and the meat/sauce combo. The top layer gets the remaining mozzarella cheese.
• Bake covered with foil for 50-60 minutes. Uncover and cook appx 5 minutes till cheese is melted and bubbly. Let stand 15 minutes before cutting.

RICH NO BOIL LASAGNE

Steps:

• Preheat oven to 375.
• Lightly beat eggs in a medium bowl. Add cottage cheese, 2 cups of mozzarella, and the parmesan or romano cheese. Add the pepper and 1 tsp each of dried basil and oregano and stir well.
• Heat olive oil in a large skillet over medium heat - swirl to coat skillet. Add sausage and onion, and cook until sausage is no longer pink, then add garlic and cook briefly (one minute or so).
• If there's extra oil in the pan at this point, drain and discard.
• Stir tomato paste into sausage mixture and then slowly stir in red wine and water.
• Process canned tomatoes in food processor until finely chopped. Add with ALL liquid to skillet and stir.
• Add remaining 1 tsp each of oregano and basil and heat just until bubbling, then remove from heat.
• Spread 1 cup of sauce in bottom of pan.
• To layer lasagne:.
• In 13 x 19 dish layer 1/4 of noodles, 1/3 of cheese mixture, and 1 1/4 c of sauce.
• Repeat layers twice.
• Then top with remaining 1/4 of noodles, remaining sauce, and 2 cups of mozzarella.
• Cover tightly with foil and bake for 55 minutes. Uncover and bake another 5 minutes so top can brown slightly.
• Let stand 15 minutes before cutting.

LASAGNA (BARILLA NO COOK) RECIPE - (3.9/5)

Steps:

• 1 Preheat oven to 375. 2 In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. 3 If you choose not to use the parmesan, just add more mozzarella. 4 Set aside. 5 In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan. 6 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. 7 Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce. 8 Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce. 9 For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella. 10 Bake covered with foil for 50-60 minutes. 11 Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes). 12 Let stand 15 minutes before serving. 13 If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.

AWESOME LASAGNA (NO-BOIL, EASY)

Steps:

• Heat oven to 350.
• In large pan, brown italian sausage; drain.
• Add spaghetti sauce, diced tomatoes, water, garlic and italian seasoning. Cover and simmer for 10-15 minutes.
• In medium bowl, combine ricotta, 2 cups of the mozzarella, parmesan, eggs, parsley and pepper. Mix well.
• Pour about 1 cup of the sauce on bottom of 9x13 pan.
• Arrange 3 uncooked lasagna noodles over sauce; cover with about 1 cup sauce.
• Spread 1/2 the cheese filling over sauce.
• Repeat layers of lasagna, sauce and cheese filling.
• Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese.
• Cover with foil and bake at 350 for 45 minutes.
• Remove foil; bake an additional 15 minutes.
• Let stand 10 minutes before cutting.

MUELLER'S QUICK "NO BOIL" CHEESY LASAGNA

Steps:

• In large skillet over medium-high heat cook meat, stirring, until lightly browned.
• Add onion and garlic; cook 3 minutes.
• Stir in tomato sauce, mushrooms, tomato juice and basil.
• Bring to a boil; reduce heat and simmer 5 minutes.
• In a small bowl, combine ricotta, egg, salt and pepper.
• Spoon 1-1/2 cups sauce into 13x9x2" baking dish.
• Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
• Top with remaining sauce, mozzarella and Parmesan.
• Cover tightly with foil.
• Bake in 350 degree oven for 45 minutes.
• Remove foil and bake 15 minutes longer or until lightly browned.
• Let stand 15 minutes before serving.
• TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.