Barilla Classic Lasagna Recipe 385 Recipes

BARILLA LASAGNA RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Cook the noodles in boiling water for 4 minutes and drain with a colander. Run it through cold water to stop from further cooking. Set aside.
• In a large saucepan, mix sausage or ground beef and 1 1/12 of the marinara sauce. Let it simmer for 5 minutes.
• In a separate bowl, mix Ricotta, 3 1/2 cups of mozzarella, Parmigiano-Reggiano, and eggs.
• Grease a lasagna pan or a 9x13-inch baking dish with cooking spray.
• Spread a thin layer of the marinara sauce over the baking dish, about 3/4 cup. Layer 3 to 5 lasagna noodles over the sauce. The noodles should only overlap slightly with each other. Layer the cheese mixture of the noodles, followed by the meat sauce.
• Repeat the layers starting from the noodles to the meat sauce twice. Top the meat sauce with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
• Cover the baking dish with foil and bake for 30 minutes. Remove the foil and cook for an additional 10 minutes.
• Let the lasagna sit for 10 minutes before slicing and serving. Enjoy!

CLASSIC LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
• Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
• Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
• Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
• Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

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.

BARILLA CLASSIC LASAGNA RECIPE - (3.8/5)

Steps:

• Preheat over to 375°F. Spray baking pan 9X13" pan with no-stick cooking spray. Remove 16 lasagna noodles from box. DO NOT BOIL. Set aside. In medium bow, beat eggs. Stir in ricotta, 2 cups mozzarella and Parmesan. Layer lasagna, slightly overlapping sheets. Lasagna will expand to edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking. Spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked noodles, 1/3 ricotta mixture, half of browned meat, 1 cup mozzarella, and 1 cup sauce. Layer 4 uncooked noodles, 1/3 ricotta mixture and 1 1/2 cups sauce. Layer 4 uncooked noodles, remaining ricotta mixture, browned meat, and 1 cup sauce. Layer 4 uncooked noodles, and remaining sauce. Bake, covered with foil until bubbly, 50 to 60 minutes. Uncover. Add remaining 1 cup mozzarella and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.