Barilla Four Layer No-Boil Lasagna

By á-42453

In Round 1, we substituted Cottage Cheese for Ricotta and the meat was a combination of ground beef and chicken artichoke sausage (half and half).

Original recipe calls for 1 container (15 oz of ricotta) and 1 lb bulk Italian sausage or ground beef. The recipe below reflects or preferred substitutions

Ingredients

• 1 Box (9oz) Barilla Lasagna, uncooked
• 2 Eggs
• 1 container (15oz) Cottage Cheese
• 4 cups (16 oz) shredded mozzarella cheese (divided)
• 1/2 cup (2 oz) grated parmesan cheese
• 1/2 lb chicken artichoke sausage
• 1/2 lb ground beef (cook, crumble, drain)
• 2 Jars Barilla Marinara Sauce

Preparation

Step 1

Spray baking pan (9x13) with non-stick cooking spray. In bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella and the Parmesan.

When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in and cook the lasagna 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 ricotta mixture, half browned meat, 1 cup mozzarella, and 1 cup of sauce.

3. Layer 4 uncooked sheets, 1/3 or ricotta, and 1 1/2 cups of sauce

4. Layer 4 uncooked sheets, the remaining ricotta and browned meat, and 1 cup of sauce

5. Layer 4 uncooked sheets, the remaining sauce, and the remaining 1 cup of mozzarella

If thawed, bake covered with foil until bubbly at 375. Approx 60 minutes (add 30-40 minutes if cooking from frozen state. Uncover and continue cooking until cheese is melted.