Barilla Oven-Ready Lasagne Pasta

Get the best from your pasta, cooking the Italian way. To Layer: Place 3 sheets of lasagne side by side on sauce for each layer. Sheets will expand to the ends of the dish while baking. It is not necessary to boil Oven-Ready Lasagne sheets. Prep Time: 20 min. cook Time: 30 min. Servings: 12. Ingredients: 1 box Barilla Oven-Ready Lasagne. 2 24 oz jars Marinara sauce. 2 tablespoons extra virgin olive oil. 1 pound lean ground beef or sausage, browned. Salt and black pepper to taste. 15 oz container ricotta cheese. 4 cups mozzarella cheese, shredded and divided. 1/2 cup Parmigiano-Reggiano cheese, grated. Instructions: 1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil and brown meat until cooked through; season with salt and pepper. 2. In a bowl, combine ricotta, 2 cups mozzarella, and Parmigiano cheese. Stir well. 3. Spray a 9 x 13 inch baking dish with non-stick cooking spray. Pour one cup of sauce on the bottom of the dish; spread evenly. Place 3 sheets of lasagne side by side (sheets will expand while baking to the ends of the dish). 4. Pour 1 cup of sauce and 3/4 cup of cheese mixture on the first layer. Top with 1/4 cup mozzarella and 1/3 cup of the cooked meat. Repeat for 3 more layers. 5 For the final layer, top with 3 lasagne sheets, add remaining sauce and top with remaining cheese mixture and mozzarella. 6 Cover with foil; bake for 25 minutes. Uncover and bake 5 more minutes. Let rest 15 minutes before serving. Prepare-Ahead Tips for Barilla Oven-Ready Lasagne: 1. Lasagne may be prepared up to 48 hours in advance without baking it. Prepare and store the lasagne in the refrigerator at or below 40 degree F. Since the lasagne will be cold it will require a longer baking time, 45 minutes covered and 15 minutes uncovered at 425 degrees F. 2. To freeze lasagne, we recommend that you do not bake it before freezing. You may assemble the lasagne in a freezer safe/oven safe container, cover tightly and freeze. When you are ready to bake the lasagne, defrost it in the refrigerator for 24 hours. Bake it at 425 degrees F for 45 minutes covered and 15 minutes uncovered. Rest for 20 minutes before consuming.