{"id":2006,"date":"2013-05-20T12:31:51","date_gmt":"2013-05-20T19:31:51","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=2006"},"modified":"2024-07-27T21:32:03","modified_gmt":"2024-07-28T04:32:03","slug":"no-boil-lasagna","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/no-boil-lasagna\/","title":{"rendered":"The Original Barilla 4 Layer No Boil Lasagna Recipe"},"content":{"rendered":"\n

This is the easiest most delicious no boil lasagna recipe I have made, and the source may surprise you. The back of the Barilla lasagna box.<\/p>\n\n\n\n

\"tray<\/figure>\n\n\n\n

First things first, Barilla<\/a> is NOT sponsoring this post. <\/p>\n\n\n\n

I just happen to like the recipe that used to be on the back of the box of their No Boil Lasagne. Now it is a new 5 layer recipe. I prefer this one, mostly because it fits better in my pan. <\/p>\n\n\n\n

Also, the new one says it bakes in only 30 minutes. I don't want to bash a recipe that I have never tried before, but I am not sure how the noodles will cook and cheese will melt in only 30 minutes.<\/p>\n\n\n\n

For the meat, I use ground beef or pork or turkey (whatever is in the house) and spice it up like my husband's grandfather's Italian Sausage<\/a> before browning. I usually use about \u00bc of the spices for a pound of meat because I like the extra flavor. <\/p>\n\n\n\n

I follow the recipe pretty closely, except for more cheese and sauce. I always seem to run out of both by the time it comes to the final layer.<\/p>\n\n\n\n

Variation: Meatless No Boil Lasagna <\/h3>\n\n\n\n

If you want to go meatless, omit the meat and add a pound of well drained chopped frozen spinach, or any other green or vegetable you want. <\/p>\n\n\n\n

Or you can use both meat and spinach - my husband would snub it so I don't add it.<\/p>\n\n\n

<\/div>
\n \n<\/div>\n\n\n
<\/div>\n
\"tray<\/div>\n\n

Recipe<\/h2>

<\/p><\/div>\n

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Ingredients
<\/div> <\/h3>
  • 1<\/span> pound<\/span> ground beef, pork, or Italian sausage<\/span><\/li>
  • 2<\/span> eggs<\/span><\/li>
  • 15<\/span> ounce<\/span> Ricotta cheese<\/span><\/li>
  • 4<\/span> cups<\/span> mozarella cheese<\/span> (grated)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> grated Parmesan Cheese<\/span><\/li>
  • 2<\/span> jars<\/span> 24-ounce pasta sauce<\/span> (any flavor)<\/span><\/li>
  • 1<\/span> box<\/span> 9-ounce No Boil Lasagne<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • Preheat oven to 375\u00b0F. Oil or spray a 13 x 9 x 3 inch pan. If your pan is only 2 inches high it may boil over, either make one less layer or place the pan on a baking sheet.<\/span><\/div><\/li>
    • Brown meat, drain and crumble into small bits. In a small bowl beat eggs briefly then combine with ricotta, Parmesan and 2 cups mozzarella cheese.<\/div><\/li>
    • Layer as follows:<\/span>
      <\/div>\u25fe1 cup pasta sauce<\/span>
      <\/div>\u25fe4 sheets of pasta, \u2153 of ricotta mixture, half of meat, 1 cup of mozzarella, 1 cup pasta sauce<\/span>
      <\/div>\u25fe4 sheets of pasta, \u2153 of ricotta mixture, 1 \u00bd cups of pasta sauce<\/span>
      <\/div>\u25fe4 sheets of pasta, remaining ricotta mixture and meat, 1 cup sauce<\/span>
      <\/div>\u25fe4 sheets of pasta, remaining sauce and mozzarella<\/span><\/div><\/li>
    • Bake covered with foil until bubbly, about 50-60 minutes. <\/span><\/div><\/li>
    • Uncover and cook until cheese is melted, about 5 minutes. Let stand 15 minutes before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
      <\/div><\/div><\/div>\n\n\n

      Until next time, happy eating.
      ~Audrey<\/p>\n","protected":false},"excerpt":{"rendered":"

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