Oven Ready Lasagne With Fresh Vegetables Barilla Food

5-LAYER OVEN-READY LASAGNA RECIPE | BARILLA

Steps:

• Pre-heat oven to 375°F. In a large skillet, heat olive oil and brown meat until cooked through; season with salt and pepper. If desired, add the wine (optional) and continue cooking until liquid has reduced by half, set aside.
• In a bowl, combine ricotta, 2 cups mozzarella, and Parmigiano cheese. Stir well.
• Spray a 13 x 9 inch baking dish with non-stick cooking spray. Pour one cup of sauce on the bottom of the dish; spread evenly. Place 3 sheets of Barilla's no boil lasagna noodles side by side (sheets will expand while baking to the ends of the dish).
• Pour 1 cup of sauce and 3/4 cup of cheese mixture on the first layer. Top with ¼ cup mozzarella and 1/3 cup of the cooked meat. Repeat for 3 more layers.
• For the final layer, top with 3 lasagne sheets, add remaining sauce and top with cheese mixture and mozzarella.
• Cover with foil and bake for 25 minutes. Remove foil and bake additional 5 minutes to brown the cheese. Let rest 15 minutes before serving.

OVEN-READY LASAGNA RECIPE WITH MOZZARELLA AND PARMIGIANO | BARILLA

Steps:

• Preheat oven to 375°.
• In a 13 x 9 inch baking dish, pour in one ladle of sauce.
• Lay the oven-ready lasagna sheets on top of the sauce to form the first layer.
• Add more sauce, thin slices of fresh mozzarella and chopped basil.
• Repeat for 4 layers.
• For the final layer, add sauce and top with mozzarella and sprinkle with Parmigiano cheese.
• Bake for 20 minutes or until bubbling and slightly brown in the corners.

OVEN-READY LASAGNE WITH FRESH VEGETABLES | BARILLA

Steps:

• Prepare the vegetables: Heat the olive oil in a large skillet with the whole garlic clove. Sauté the zucchini, asparagus, and broccoli until they are cooked but still crunchy; add the cherry tomatoes, season with salt and pepper and cook for 2 additional minutes. Set aside.
• Prepare the Béchamel sauce: Bring the milk to a boil. Meanwhile, melt butter in a separate saucepan. Add the flour to the melted butter and cook for 3 minutes, until golden yellow and gives off a nutty aroma. Stir the boiling milk into the butter and flour mixture; whisk and cook continuously for 5 minutes. Season with salt, pepper, and half the Parmigiano cheese.
• Preheat the oven to 375° F. Grease a 13 x 9 inch baking dish.
• Assemble the lasagne beginning with a layer of béchamel sauce, followed by a sheet of lasagne and a layer of vegetables. Continue layering for a total of 4 layers. Sprinkle top layer with remaining Parmigiano cheese.
• Bake for 30 minutes, then let stand for 5 minutes before serving.

OVEN-READY LASAGNA

Steps:

• In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

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.