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This is a mixture of two different recipes but I do depend on the Barilla directions for finishing the lasagna. It bakes for about and hour.
Olive Oil—about 2 T
1 lb ground beef—lean
1 carrot, peeled and diced small
1 medium onion, peeled and diced small
1-3 cloves garlic, peeled and minced, to your taste
3 cups of canned tomatoes, process in Cuisinart for a few seconds to puree
Basil, oregano, salt and pepper to taste—usually about 1 t each of herbs
1 jar Barilla marinara sauce
1 tub of low fat Ricotta 15 oz or so
1 lb mozzarella cheese shredded
2 T chopped parsley
1 box Barilla no cook lasagna noodles
1) heat olive oil in pan; sauté carrot, onion and garlic for about 10 minutes on medium—to get them carmelized and lightly browned. Add ground beef and break up and sauté until browned. Add tomatoes and sauté for 15-20 minutes; add herbs and salt and pepper and simmer for 30-45 minutes.
2) In a medium bowl combine Ricotta and ½ of mozzarella, the two eggs and parsley, stir until combined—you could beat the eggs first but it works just as well this way.
3) In a large baking pan, spread about 1 cup of the marinara sauce on the bottom of the pan and lay down about 4 of the noodles—make sure the pan is deep or else the lasagna might bubble over. Actually, at this point, since you have the Barilla box—just follow the directions for layering the rest of the lasagna. Bake according to directions on box.
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