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Ronco Lasagna Recipe

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Barilla No-Boil Lasagna Recipe - EasyRecipesCooking.com

This is the best lasagna ever!! The noodles are so nice and thin and there is NO PREBOILING!! I will never purchase any other lasagna other than Barilla. I’ve been making this now for 3 years and everyone agrees–the recipe makes the very best! The instructions are right on the back of the lasagna box. I usually make multiple batches and freeze them. Its a great housewarming or "new baby" meal for a friend!

Total time: 1 hours 30 minutes

Prep time: 30 minutes

Cook time: 1 hours

Yield: 12 serving(s)


1 (9 ounce) box barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese (optional)
1 lb ground beef or 1 lb sausage, browned
2 (24 ounce) jars spaghetti sauce or 2 (24 ounce) jars pasta sauce
parsley (to garnish)


  • Preheat oven to 375.
  • In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
  • If you choose not to use the parmesan, just add more mozzarella.
  • Set aside.
  • In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
  • Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
  • Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
  • Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
  • For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
  • Bake covered with foil for 50-60 minutes.
  • Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
  • Let stand 15 minutes before serving.
  • If you are using a 13X9X2 pan—just make 3 layers to avoid boiling over.

Nutrition Facts:

Calories 322.8, FatContent 21.2, SaturatedFatContent 10.9, CholesterolContent 106.2, SodiumContent 553.8, CarbohydrateContent 10.4, FiberContent 1.6, SugarContent 6, ProteinContent 21.6

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