Ingredients for Barilla No Boil Lasagna
- 16 Barilla no-boil lasagna noodles
- 2 large eggs
- 15 ounces (425g) ricotta cheese
- 4 cups (400g) shredded mozzarella cheese
- 1/2 cup (30g) grated Parmesan cheese
- 1 pound ground beef
- 5.5 cups (1300ml) marinara sauce
- 0 quantity parsley (not specified in recipe)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Barilla No Boil Lasagna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Barilla No Boil Lasagna
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 2 large eggs, 15 ounces (425g) ricotta cheese, 2 cups (200g) shredded mozzarella cheese, and 1/2 cup (30g) grated Parmesan cheese (optional – add an extra cup of mozzarella if omitting). Set aside.
- In a 13x9x3 inch baking pan, spread 1 cup (240ml) of your favorite marinara sauce on the bottom.
- Layer 4 uncooked Barilla no-boil lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture evenly over the noodles.
- Top with 1/2 of your prepared meat sauce (recipe not included, adjust amount to your preference).
- Sprinkle with 1 cup (100g) mozzarella cheese.
- Add another 1 cup (240ml) marinara sauce.
- Repeat layers: 4 noodles, 1/3 ricotta mixture, 1 1/2 cups (360ml) marinara sauce.
- Repeat layers: 4 noodles, remaining ricotta mixture, remaining meat sauce, 1 cup (240ml) marinara sauce.
- Top layer: 4 noodles, remaining marinara sauce (about 1 cup, 240ml), and remaining 1 cup (100g) mozzarella cheese.
- Cover the pan tightly with aluminum foil.
- Bake for 50-60 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 15 minutes before serving. For a 13x9x2 inch pan, reduce to 3 layers to prevent overflow.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
23g
Fat
54g
Carbs
3g
