Barilla no Boil Lasagna Recipe
by Editorial Staff
If lasagna is planned in your menu, “Barilla” at home is the ideal manufacturer of ready-made sheets for this dish. Indulge in the flair of Italian cuisine!
Ingredients
- Minced meat – 800 grams
- Onion – 1 Piece
- Garlic – 2-3 Cloves
- Salt – 1 Teaspoon
- Spices – 1 Teaspoon (pepper, basil, oregano, dried parsley)
- Tomato Paste – 300 Grams
- Tomato sauce – 200 grams (or tomatoes in their own juice)
- Ricotta – 500 Grams
- Egg – 2 Pieces
- Parsley – 1-2 tbsp
- Parmesan – 100 Grams
- Mozzarella – 400 Grams
- Lasagne Sheets – 16 Pieces
- Olive oil – 1 tbsp
Instructions
- Peel and cut the onion into small cubes. Put it in a frying pan with a little vegetable oil, fry until transparent. Peel and chop the garlic. Add it to the onion, fry for 3-4 minutes, stirring occasionally.
- Add the minced meat to the skillet. Fry over medium heat, stirring constantly to avoid large pieces of minced meat. Season with salt and pepper to taste. Add spices. Best used in the classic Barilla lasagna recipe, Italian herbs.
- Spoon the tomato paste in small portions, stirring constantly. At first glance, it may seem that this is too much, but believe me: the sauce should be truly tomato. Next, layout the tomato sauce or tomatoes in their own juice, after kneading them with a fork or directly with your hands. Reduce heat to low, leave to simmer for 35 minutes under a closed lid.
- While the meat is stewing, you can make a white sauce. “Bechamel” is often used, but I suggest cheese “Barilla” in the recipe for making lasagna. Grate the mozzarella. Send ricotta to a deep bowl. Beat in eggs, add a pinch of black pepper. Chop some fresh parsley. Add Parmesan and some mozzarella to the bowl. Mix everything well until smooth. That’s all, the cheese sauce is ready.
- You do not need to do anything with the sheets if you have taken the ones that do not require boiling. Place a little meat sauce on the bottom of a suitable heat-resistant dish, distribute it evenly. Next, layout the sheets of lasagna. A layout about a third of the cheese sauce in an even layer, and put the meat on top again. Sprinkle with a generous amount of grated mozzarella. Sheets again, another third of the cheese sauce, meat – and grated mozzarella. Arrange the sheets and spread the remaining cheese sauce evenly. Then meat sauce.
- The last layer of the leaves, and the remaining meat sauce. Sprinkle mozzarella on top generously. That’s all, Barilla lasagna is harvested at home and can be sent to a preheated oven. Bake for about 35-45 minutes until a delicious brownish crust forms on top.
- I hope that you will like this variant of how to make Barilla lasagna. Enjoy your meal!
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