Skip to main content

Mom and Daughter Cooking Show Season 1 Episode 6 Lasagna

Today we layered up some lasagna for dinner. The recipe that I prefer was on the back of the box before it became "Oven Ready Lasagna." I'm going to share that one here, as I couldn't find it online at Barilla. The method that we used is the same with using boiled noodles if you prefer those.











If you can't access the embedded video, you can access it through this link on youtube.com








Barilla Four Layer No-Boil Lasagne



Ingredients:



1 box (9 oz) Barilla Lasagne (Oven Ready 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

1 lb. bulk Italian sausage or ground beef (cook, crumble and drain)

2 jars Barilla Marinara Sauce



Preparation:



Preheat oven to 375F. Spray baking pan (about 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 mozzarella and the Parmesan.



*If using a 2 inch deep pan, make three layers to avoid possible boiling over. Use same amount of filling and 12 uncooked sheets. Spoon half jar of sauce on bottom; layer with 4 sheets, half ricotta mixture and browned meat, and remaining sauce from first jar. Add 1 cup of mozzarella. Layer 4 sheets, remaining ricotta mixture and browned meat, and half the second jar of sauce. Top with 4 sheets, remaining sauce, and 1 cup of mozzarella. Bake as directed below.



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, half of browned meat, 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 browned meat, 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.

Comments

Popular posts from this blog

Our Daily Question from Ink & Willow

Did you ever have a book that you love so much because it's just right? That's Our Daily Question for me. It's a three-year journal to share with your significant other. How does that work? Well, each calendar date has a question and divided space to record your answer three times.  There is a great mix of fun, serious, thought-provoking, and heartfelt questions. Generally, the only ones that we've skipped over have been the ones that talk about all the time. It's been nice to be able to pick it up with morning coffee and have a conversation ready to go. Some we've even used at the dinner table to have family discussions.  It's a wonderful little keepsake, one that will have much more value when you finish with it than when you start. If you're looking for a special gift to give a newly married couple, yourself, or even a pair of love birds that have been married for over 20 years, this is a great choice.  I received a copy of this book from Ink & W

Hospitality for the Rest of Us: Long Distance

People are moving more and more. When I was a youngster, it was a rare instance for a friend to move away. Now it's me that moves away. We've moved a lot, especially when we first got married. It was something like five addresses and three states in the first four years of our marriage. We've slowed down a bit. In the midst of all that moving, we've made some friends along the way. I try to keep an open line in case of times of grief and celebration. One of the best tools I've found for keeping in touch with loved ones far away is Facebook. As much time as I could spend doing other things instead of checking it, it's the best thing I've found. It allows me to communicate with others, without having to call. I know calling is amazing, hearing people's voices, but for introverts, there are no body language clues for us to pick up on that help make our conversations easier. It's also why we prefer to video chat :-) Back to Facebook, some etiquette.

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S