Saturday, September 18, 2010

Easy and Delish Lasagne!

Ok so I admit it, I totally suck at making lasagne, but the other night I found an awesome super easy recipe and it came out totally delish!!! I didn't take a photo of the dish until Joe had already devoured most of it so here's a generic lasagne photo to go with the recipe... enjoy!

No Boil Lasagne

  1. 1 Box, Barilla Lasagne No Boil Noodles
  2. 2 Large jars of Marinara sauce (I think it's 24 oz., I also used one with extra basil and garlic in it, try different flavors)
  3. 2 eggs
  4. 15 oz. Part skim Ricotta cheese
  5. 4 C. Part skim Mozzarella cheese, shredded
  6. 1/2 C. Parmesan cheese, grated
  7. 1 lb. 90% lean ground beef, cooked and crumbled
  8. 1 tsp. Basil seasoning
  9. 1 tsp. Oregano seasoning
  10. 1 tsp. Minced garlic

  • Preheat oven to 375°F and spray a 9x13x3-inch baking pan with non-stick cooking spray.
  • Brown the meat in a skillet over medium heat, drain.
  • Beat eggs in a medium bowl; stir in ricotta, 2 cups of mozzarella, Parmesan, garlic, and seasonings.

To Assemble:
  • Overlap sheets slightly when layering Lasagne. Lasagne will expand to the edges during cooking. Spread fillings to edges to seal in and cook the Lasagne during baking.

Layer in the following order:
  1. Spread 1 cup sauce on bottom of baking pan.
  2. Layer 4 uncooked Lasagne sheets, 1/3 of ricotta mixture, 1/2 of the browned meat, 1 cup mozzarella and 1 cup of sauce.
  3. Layer 4 uncooked Lasagne sheets, 1/3 of ricotta mixture and 1 1/2 cups sauce.
  4. Layer 4 uncooked Lasagne sheets, the remaining ricotta mixture and browned meat and 1 cup of sauce.
  5. Layer 4 uncooked Lasagne sheets, the remaining sauce and 1 cup of mozzarella.

  • Cover pan with foil and bake until bubbly, approximately 50-60 minutes or until internal temperature reaches 160°F.
  • Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.