This recipe comes from the side of the box of barilla no cook lasagna noodls. We like it best with Marinara sauce.

Yield: 0 servings
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  • 1 (9 ounce) box of Barilla no-boil lasagna noodles
  • 2 eggs
  • 1 (15 ounce) container ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 1/2 cup parmesan cheese 1 lb ground beef or 1 lb sausage, browned
  • 2 24 ounce lars Barilla Marinara sauce
  • parsley (to garnish


  1. Preheat oven to 375. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. Set aside.

  2. 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 sauce.

  3. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 cups sauce.

  4. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.

  5. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.

  6. Bake covered with foil for 50-60 minutes.

  7. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).

  8. Let stand 15 minutes before serving. If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
November 2010

This recipe is a personal recipe added by LisaJ9238 and has not been tested or endorsed by MyRecipes.

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