This lasagna is super easy. I used to make lasagna from scratch, but that became a thing of the past once I stumbled upon Barilla’s No-Boil Oven-Ready Lasagna noodles a few years ago as well as good jarred marinara sauce. There was a recipe on the back of the Barilla box that I followed – but recently that recipe was replaced by another. Change is NOT good! I Googled and Googled, trying to find the old recipe and finally found it, phew, although it’s not the version with the one less layer that I always referred to for my 13x9x2 pan. That’s an easy correction, however.
When I can, I still make meatballs from scratch since most frozen meatballs are simply foul. I used to use Shelton’s Turkey Meatballs which were very good but suddenly Whole Foods stopped carrying them. Without a decent replacement, I went back to making meatballs or just leaving them out all together……until I recently found the Bove’s brand at The Fresh Market. These are grass-fed beef meatballs that are handmade in Vermont and they are DELICIOUS! I give them a quick two minute defrost in the microwave with a subsequent quick cook for 1-2 minutes and then slice each meatball into quarters.
This is my son’s favorite meal…..so it’s nice to cut out the time involved. It’s even doable to make on a weeknight!
Easy Lasagna (adapted from Barilla Oven Ready Lasagna former box recipe)
- 1 box Barilla No-Boil Oven Ready Lasagna noodles
- ½ pound Bove’s Italian-style meatballs, cooked (or substitute homemade or veggie-meat product)
- 2 eggs
- 15 or 16-ounce container part-skim ricotta cheese
- 4 cups shredded part-skim mozzarella cheese
- ¾ cup freshly grated Parmigiano Reggiano or domestic Parmesan cheese
- 2 24-ounce jars best-quality marinara sauce (I use Rao’s)
- Preheat oven to 375°F and coat a 13x9x2 baking dish with non-stick cooking spray.
- In a medium bowl, beat the eggs and add the ricotta along with 2 cups of the mozzarella cheese and the all of the Parmesan cheese. Combine and set aside.
- Spread half a jar or marinara sauce in the bottom of the pan. Cover with 4 noodles, overlapping slightly. Spread with half of the ricotta mixture and layer half the quartered meatballs over that. Sprinkle with 1 cup of the mozzarella cheese and pour the remaining sauce from the first jar over that.
- Cover previous layer with 4 more noodles, spread the remaining ricotta mixture, and add the remaining meat over the ricotta layer. Pour half the jar of the second jar of sauce over the meat, top with 4 noodles and the remaining marinara sauce, and sprinkle with the last cup of mozzarella cheese. Cover tightly with a sheet of aluminum foil that has been sprayed with non-stick cooking spray on the side face down on the pan.
- Bake for 50 minutes; remove foil and bake for 8-10 more minutes until bubbly
- Let it stand and rest for 20 minutes before cutting.