This is the easiest most delicious no boil lasagna recipe I have made, and the source may surprise you. The back of the Barilla lasagna box.
First things first, Barilla is NOT sponsoring this post.
I just happen to like the recipe that used to be on the back of the box of their No Boil Lasagne. Now it is a new 5 layer recipe. I prefer this one, mostly because it fits better in my pan.
Also, the new one says it bakes in only 30 minutes. I don't want to bash a recipe that I have never tried before, but I am not sure how the noodles will cook and cheese will melt in only 30 minutes.
For the meat, I use ground beef or pork or turkey (whatever is in the house) and spice it up like my husband's grandfather's Italian Sausage before browning. I usually use about ¼ of the spices for a pound of meat because I like the extra flavor.
I follow the recipe pretty closely, except for more cheese and sauce. I always seem to run out of both by the time it comes to the final layer.
Variation: Meatless No Boil Lasagna
If you want to go meatless, omit the meat and add a pound of well drained chopped frozen spinach, or any other green or vegetable you want.
Or you can use both meat and spinach - my husband would snub it so I don't add it.
Recipe
Ingredients
- 1 pound ground beef, pork, or Italian sausage
- 2 eggs
- 15 ounce Ricotta cheese
- 4 cups mozarella cheese (grated)
- ½ cup grated Parmesan Cheese
- 2 jars 24-ounce pasta sauce (any flavor)
- 1 box 9-ounce No Boil Lasagne
Instructions
- Preheat oven to 375°F. Oil or spray a 13 x 9 x 3 inch pan. If your pan is only 2 inches high it may boil over, either make one less layer or place the pan on a baking sheet.
- Brown meat, drain and crumble into small bits. In a small bowl beat eggs briefly then combine with ricotta, Parmesan and 2 cups mozzarella cheese.
- Layer as follows:◾1 cup pasta sauce◾4 sheets of pasta, ⅓ of ricotta mixture, half of meat, 1 cup of mozzarella, 1 cup pasta sauce◾4 sheets of pasta, ⅓ of ricotta mixture, 1 ½ cups of pasta sauce◾4 sheets of pasta, remaining ricotta mixture and meat, 1 cup sauce◾4 sheets of pasta, remaining sauce and mozzarella
- Bake covered with foil until bubbly, about 50-60 minutes.
- Uncover and cook until cheese is melted, about 5 minutes. Let stand 15 minutes before serving.
Until next time, happy eating.
~Audrey
Laura
Audrey, I have also used this recipe for many years. The flat thin noodles make the finished dish come out firm and not runny. The only complaint I had with the original recipe is that it is a bit salty for my taste. I remedied this by adding a can of "no salt added" tomato sauce to the pasta sauce along with a teaspoon of italian seasonings. The leftover sauce is put on the table for family or guests who want theirs a bit saucier.
I do have a question...the package directions say that the dish can be frozen before baking and gives a number to call for directions. I have never been able to get through and the Barilla website isn't clear on this. Do you have any suggestions?
Audrey
I slice the leftovers in individual slices then freeze on a cookie sheet. Once frozen through I put them in zip to lock freezer bags and store them that way. Then we can take out as many servings as we want and reheat it in the oven (adding extra sauce as needed because it can dry out after it is reheated).
Krissie
Thank you so much for posting this recipe... I've tried the new recipe they have on the box and I give it 2 thumbs down. LOVE this old version!
Trish
The new recipe that cooks in only 30 minutes does not include the eggs. I informed them that any Italian or anyone that likes a creamy ricotta would be using eggs and that they should put both versions on the box. I searched the internet for the old version and that's what I make. I have no idea why they took the eggs out.
Audrey
Oh, I didn't even notice the missing eggs! That's just.... uh different. I'll stick with this version.
Lillian
Thank you so much for posting this recipe. I also just tried their "new" recipe and also give it a 2-thumbs down. I am so happy to find this recipe, so I can make it this way next time. I guess if you find a recipe on the back of a package that you really like you should keep it because one never knows when the company will change it.
Alli
Did I miss what to do with the Parmesan cheese?? Thanks
Audrey
Thanks Alli! Somehow I forgot to add that you mix it in with the ricotta and mozzarella. I revised the recipe.
Kristen
Thank you so much for posting! I also dislike the new recipe and was annoyed at myself for not cutting the old one out of the box.
Bruce Daniel Marshall
OMG, i"ve been using the New recipe on the box, thick ricotta mixture and a soupy ending. Im sure the eggs and longer bake time will be perfect
Audrey
I am so glad I saved the recipe because so many people prefer it to the new one.
Erin Vasicek
Can you believe I've only ever made no-boil lasagna once?
Amy (Savory Moments)
No boil lasagna is the BEST! This looks so yummy and perfect for a cold evening dinner.
Diane
I have not made this dish with the new recipe. I have always used the old one (I still have it cut from the box)! I did wonder why they cut out the eggs and what a difference that would make. So glad to find your post - think I'll keep using the original recipe! Although - I can no longer eat tomatoes - so I'm going to try it with Alfredo sauce 🙂
Audrey
Let me know how it comes out, please. My son does not care for tomatoes so I rarely make lasagna any more.
Becca
This looks delicious! What sauce did you use for this recipe? Sometimes jarred sauce in baked pasta dishes come out "overdone" for my taste but I love the convenience for a weeknight.
Thanks!
Audrey
Honestly, I use whatever is on sale. I usually will mix flavors though, Marinara with Roasted Garlic or Arribata with Tomato Basil for example.
Amy (Savory Moments)
I love no-boil lasagna! It's so much easier and such a great cold weather comfort food meal.
Lisa Kerhin
I am old-school when it comes to making lasagna. Boiling the noodles that is. I mistakenly bought the no-boil noodles about a month ago and was like "let's try this". Okay I loved using them! May be go back to old school ways