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.

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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.

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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.