Whoever invented the lasagna noodle that DOESN'T have to be cooked before preparing the lasagna is a stud in my book. It really is the tipping factor that allows me to make lasagna more often, because now it's just getting the ingredients out and layering them, then letting the oven do the rest! Thanks to Barilla, we can make this easy gluten-free lasagna and feel like I slaved in the kitchen all day.... maybe don't let your family in on our secret. It's nice to be appreciated!
1 box Barilla Gluten Free Oven-Ready Lasagna noodles
2 jars marinara sauce
1 15-oz. container ricotta cheese
1 lb. mozzarella cheese, shredded (I like part-skim for less moisture)
1 cup Parmesan cheese, grated
2 tablespoons dried parsley
Salt and black pepper to taste
Preheat oven to 425°F. In a bowl, combine the ricotta cheese, Parmesan cheese, parsley, and salt and pepper. In a greased 9X13" baking dish, pour about a cup of marinara sauce in the bottom and spread around. Start layering the lasagna with a layer of noodles, then 1/4 of ricotta mixture, 1/4 of shredded mozzarella cheese, and 1/4 of sauce (half of one jar). Repeat for three more layers, ending with marinara before mozzarella at the end. Cover with foil and bake for 40 minutes, then uncover and bake for another 20 minutes. Let stand for 15 minutes before cutting.
Gather your ingredients. You will need oven-ready lasagna noodles, 2 jars marinara sauce, 1 (15 oz.) ricotta cheese, 1 cup Parmesan cheese, 1 lb. mozzarella cheese, parsley flakes, and salt and pepper.
In a bowl, combine the ricotta, Parmesan, parsley, and salt and pepper.
Prepare your baking dish by spraying with cooking spray, then spreading a cup or so of marinara on the bottom to cover. Shred your mozzarella cheese. I have found that shredding a block myself tastes better than buying pre-shredded, but that will also work.
The first layer is the oven-ready noodles. You may need to break some to cover the bottom of the dish.
The next layer is the ricotta/Parmesan layer. Use a metal spatula to spread it evenly over the noodles.
Sprinkle 1/4 of the cheese over the top.
Pour 1/2 jar of marinara over that and spread with a spoon.
Repeat layers 3 times. Most recipes layer differently because they want the sauce by the noodles (which you need for the noodles to absorb the moisture and cook properly) and so they do noodles, sauce, ricotta, and shredded cheese. Spreading the ricotta on top of the sauce always made it mix for me, so it turned pink. I experimented and found out that putting the noodles ON TOP of the sauce works just as well, then you can spread the ricotta easily on top of the hard noodles! Genius, right?
Because we are doing a funky order though, be sure to end with sauce, then shredded cheese on top.
Cover with foil and bake for 40 minutes. Uncover and continue baking for 20 more minutes.
Let rest on a cooling rack for 15 minutes before cutting.
Slice and enjoy!
Recipe Source: Recipe adapted from recipe on back of Barilla box