Oven Ready Lasagna Recipes

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.

EASY LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
• In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
• Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
• Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 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.

OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL

Steps:

• Pre heat the oven to 375 degrees F.
• For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
• Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
• Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest 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.

OVEN READY LASAGNA

Steps:

• 1. Preheat oven to 425°F. In medium bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup parmesan cheese, eggs and basil mix well. In another medium bowl combine the spaghetti sauce, water and browned ground beef, mix well.
• 2. In 9x13 pan spread 1 1/2 cups of meat sauce place 1/3 of the lasagna over sauce. Spread 1/2 of the cheese mixture over lasagna, top with 1/3 of meat sauce repeat layering once. Top with remaining lasagna then sauce. Sprinkle with remaining mozzarella and parmesan cheese. Wrap the lasagna tightly with a double layer of foil.
• 3. Bake for 60 min. or until the lasagna is fork tender. Let stand for 10 min. sealed in the foil before cutting and serving.

20-MINUTE LASAGNA RECIPE

Steps:

• Mince the two cloves of garlic and dice the onion.
• In a high-walled saucepan, melt the butter, and then add the garlic and onions. Sautee the garlic and onions on medium heat until lightly browned. Add in the ground beef.
• Cook the ground beef on medium heat in the garlic and onions mixture. Once browned, stir in Italian seasoning.
• Remove half of the ground beef mixture and set it aside in a bowl. Break up the lasagna noodles into pieces, and put a layer on top of the ground beef mixture in the saucepan. Top with the remaining ground beef mixture. You can alternate with multiple layers if needed.
• Pour the can of tomato sauce over the ground beef and noodles. Cover with a lid and let the sauce simmer on medium heat for 5 minutes to allow noodles to soften and cook in the sauce.
• Top with spoonfuls of ricotta cheese and sprinkle with mozzarella cheese. Place the lid back on the pan for 2 minutes to allow the cheese to melt.
• Serve the lasagna with an additional sprinkle of mozzarella cheese or chopped fresh basil, if desired.

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 LASAGNA

Steps:

• In a saucepan, combine beef, 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 meat sauce into a greased 13in.x9-in.x2-in. baking dish. Layer with three noodles, half the cottage cheese mixture, and a third of the mozzarella cheese.
• Repeat layers. Top with the remaining meat sauce and the mozzerella cheese.
• Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with the parmesan cheese. Bake for 5-10 minutes more.
• Let stand for 10 minutes and then serve.