Barilla No-Boil Lasagne

Name: Barilla No-Boil Lasagne Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 18
Ingredients: 1 Box Barilla No-Boil Lasagne-uncooked; 2 Eggs; 1 Container (15 oz) Ricotta Cheese; 4 Cups shredded Mozzerella ( I used RF); 6 Oz shredded Asiago and Parmesan (Can use grated also); 4 cups of fresh chopped spinach; 2 Jars Barilla Pasta Sauce (I used Basil and Tomato)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 18

Ingredients

1 Box Barilla No-Boil Lasagne-uncooked2 Eggs1 Container (15 oz) Ricotta Cheese4 Cups shredded Mozzerella ( I used RF)6 Oz shredded Asiago and Parmesan (Can use grated also)4 cups of fresh chopped spinach2 Jars Barilla Pasta Sauce (I used Basil and Tomato)

Directions

Preheat oven to 375
Spray bottom of 9 x 13 pan or two 8 x 8 pans ( I freeze one)
In medium bowl, beat eggs, add ricotta and mix, add 2 cups shredded Mozzerella and 1/2 cup parmesan. Set aside
Spread one cup of sauce on the bottom of the pan(s)
Layer 4 uncooked sheets (Lasagne)
1/3 Ricotta mixture
1/2 Spinach
1 Cup Mozzerella/Parmesan
1 Cup Sauce
Layer 4 uncooked sheets (Lasagne)
1/3 Ricotta mixture
1 1/2 Cup sauce
Layer 4 uncooked sheets (Lasagne)
1/3 Ricotta mixture
1/2 Spinach
1 Cup Mozzerella/Parmesan
1 Cup Sauce
Layer 4 uncooked sheets (Lasagne)
Remaining Sauce
Remaining Mozzerella/Parmesan
Cover with Foil, Bake for 50-60 minutes
Let cool for 15 minutes before eating

Number of Servings: 18

Recipe submitted by SparkPeople user MBBERVEN.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 235.3
Total Fat: 10.2 g
Cholesterol: 50.7 mg
Sodium: 608.2 mg
Total Carbs: 21.2 g
Dietary Fiber: 2.4 g
Protein: 16.1 g

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