Barilla Four Layer No-Boil Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 444.3
- Total Fat: 18.1 g
- Cholesterol: 67.0 mg
- Sodium: 1,683.0 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 6.1 g
- Protein: 23.3 g
View full nutritional breakdown of Barilla Four Layer No-Boil Lasagna calories by ingredient
Number of Servings: 12
Ingredients
-
1 box (9 oz.) Barilla lasagna-uncooked
2 eggs
1 container (15 oz.) ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese (divided)
1/2 cup (2 oz.) grated parmesan cheese
2 jars barilla marinara sauce (24 oz per jar)
Preparation: Preheat oven to 375 F. Spray baking pan (13x9x3-inches deep) with non-stick cooking spray. Remove 16 barilla lasagne sheets from box - DO NOT BOIL. In medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella and the parmesan.
Directions
To assemble:
When layering lasagne, slightly overlap sheets. 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 of sauce on bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, 1 cup of mozzarella, and 1 cup of sauce.
3. Layer 4 uncooked sheets, 1/3 of ricotta mixture and 1-1/2 cups of sauce.
4. Layer 4 uncooked sheets, the remaining ricotta mixture and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.
To Cook and serve: Bake, covered with foil until bubbly, 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting. Recipe makes 12 servings. For pre-preparation and freezing instructions, please call 1-800-922-7455
Serving Size: 13x9x3 baking dish cut into 12 pieces
When layering lasagne, slightly overlap sheets. 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 of sauce on bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, 1 cup of mozzarella, and 1 cup of sauce.
3. Layer 4 uncooked sheets, 1/3 of ricotta mixture and 1-1/2 cups of sauce.
4. Layer 4 uncooked sheets, the remaining ricotta mixture and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.
To Cook and serve: Bake, covered with foil until bubbly, 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting. Recipe makes 12 servings. For pre-preparation and freezing instructions, please call 1-800-922-7455
Serving Size: 13x9x3 baking dish cut into 12 pieces