I made this for the Saturday crew at hubbies work and there was one piece left which we took home and fought over. This was wonderful and the layers were just perfect!
Lasagna No Boil Method
~Perfect layers with no slippage or soggy pasta~
2 lbs. Mild Italian Sausage or lean ground beef
2 14.5 oz cans Italian Style diced tomatoes
1 8 oz. can Tomato Paste
1 8 oz. can water
1/2 Yellow Onion, chopped fine
1 Tablespoon Minced Garlic
1 Package. McCormick’s Thick and Zesty Spaghetti Sauce Mix*
*I’m working on a clone of this minus some salt. Use half if salt is an issue
In a large skillet brown sausage with onions till the onion is translucent and the meat is no longer pink. Add garlic and sauté just a minute or two longer. Finish adding in the remaining ingredients and simmer for 5 minutes then remove from the heat to cool. You do not want the sauce to reduce since you need the extra liquid to cook the no boil noodles.
Next combine the following:
2-16 oz. tubs 4% milk fat-Cottage Cheese (use ricotta if you prefer)
*Be sure to use 4% milk fat cottage cheese or the filling will turn out soggy.
3 Large Eggs, beaten slightly
1 Cup grated Parmesan, Romano and Asiago Cheese Blend
1 1/2 Teaspoons Garlic Powder
1 Tablespoon Dried Parsley
Blend well and set aside while you prep your lasagna pans. I used 2 big foil pans since I had to feed a lot of people but I advice using only 1 large lasagna pan or a deep 13×9 inch pan. Next spray the pan with cooking spray.
2-9 oz. Package of Barilla No Boil Lasagna Noodles
2 to 4 Cups Mozzarella cheese (we like a lot of cheese)
First : Add 1 cup sauce in pan and spread all over the bottom.
Lay down 4 of the no boil lasagna noodles like the diagram below.
Spread 1/2 of the cottage cheese blend over the dry noodles being careful to fully cover the noodles.
Layer 1 1/2 Cups grated mozzarella cheese over cottage cheese blend.
Add 1/3 of the meat sauce over the top of the mozzarella cheese.
Lay down 4 no boil lasagna noodles in opposite direction like diagram below.
Repeat other 1/2 of the cottage cheese blend.
Followed by mozzarella cheese
Then add remaining tomato sauce
Top with remaining mozzarella cheese and a dash of dry Parmesan cheese blend.
Seal pan with foil
Bake at 350*F for 1 1/2-2 hours or an internal temperature of 160*F
It’s suggested by The Barilla Co. to chill this over night before baking. I did this and the layers were perfect when I served them. You may also freeze this just prior to the baking step. Thaw for 24 hours and then bake as instructed above being sure to seal the pan with foil to prevent cheese from burning!
Lasagna Layering Diagram
This is the first time I used the no boil lasagna noodles and my layers came out perfect with no soggy noodles and the layers did not slip while I served this.