1 box(9oz).Barilla lasagna ,uncooked.
1 Container(15 oz) ricotta cheese.
4 cup(16oz). shredded mozzarella cheese(divided).
1/2 cup(2oz) grated parmessan cheese.
1 lb bulk italian sausage or ground beef(cook,crumble and drain).
2 jars Barilla *Italian Baking sauce or Barilla *Marinara Sauce.
Preheat oven to 375degrees F. Spray baking pan (about 13 x 9 x 3-inches deep)* with non-stick cooking spray.Remove 16 Barilla Lasagna sheets from box.Do not Boil. In medium bowl, beet eggs, Stir in ricotta cheese, 2 cup of mozzarella and the Parmesan.
* If using a 2-inch deep pan,make three layers to void possible boiling over.Use same amount of filling and 12 uncooked sheets. Spoon half jar of sauce on bottom; layer with 4 sheets, half ricotta mixture and browned meat, and remaining sauce from first jar. Add 1 cup of mozzarella. Layer 4 sheets, remaining ricotta
mixture and browned meat, and half second jar of sauce. Top with 4 sheets, remaining sauce, and 1 cup of mozzarella. Baked as directed below.
To assemble :
When layering lasagna, slightly overlap sheets. Lasagna will expand to the edges during cooking. Spread fillings to edges to seal in cook the lasagna during baking. Layer in the following order.
1. Spread 1 cup of sauce on bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of browned meat, 1 cup of mozzarella, 1 cup of the sauce.
3.Layer 4 uncooked sheets,1/3 of ricotta mixture, and 1-1/2 cups of sauce.
4.Layer 4 uncooked sheets, the remaining ricotta mixture and browned meat, and 1 cup of sauce.
5.Layer 4 uncooked sheets, the remaining 1 cup of mozzarella.
To Cooked and serve ;
Bake, covered with foil until bubbly, 50-60 minutes, Uncover and continue cooking until cheese is melted,
about 5 minutes.Let stand 15 minutes before cutting. Recipe makes 12 serving.