Barilla No-Boil Lasagne

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Barilla No-Boil Lasagne calories by ingredient


Introduction

Recipe per box, modified with reduced fat Mozzerella and Spinach Recipe per box, modified with reduced fat Mozzerella and Spinach
Number of Servings: 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)

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.