Restaurant Style Lasagna with No Boil Noodles
Soft and cheesy restaurant-style lasagna with no-boil noodles cooked in stoneware.
Equipment
Ingredients
- 2 jars Trader Joes beef Bolognese Pasta Sauce
- 1 tsp minced garlic
- 1 tsp basil
- 1 tsp oregano
- 1 box no-bake lasagna noodles we love Traders Joes
- 15 oz whole milk ricotta cheese- seasoned with
- salt & fresh ground black pepper
- 1 tsp Italian seasoning
- 2 16 oz bags mozzarella cheese shredded, we love Tillamook Thick Cut Shredded.
- grated parmesan cheese we used Kraft
Instructions
- Heat oven to 350 degrees.
- Heat a saucepan on med-low. Add both jars of bolognese sauce to the pan. Season the sauce with minced garlic, basil, and oregano.
- In a mixing bowl add ricotta cheese, salt & fresh ground black pepper, and Italian seasoning. Blend well and set aside.
- Start arranging the lasagna by adding a 14 of sauce to the bottom of a 13 x 9 dish or stoneware casserole dish.
- Add a layer of no-boil noodles over the sauce and repeat these layers: noodles, ricotta cheese, mozzarella, and sauce.
- Repeat until you run out of noodles. The top layer is a layer of noodles then sauce and top with mozzarella and parmesan cheese.
- Bake with the stoneware lid on for 45 minutes. Remove lid and raise temperature to 400 and bake again with the lid off for 5-10 minutes until the cheese is brown on top.
Notes
You can make this lasagna recipe with a 13 x 9 glass casserole dish. Top with foil when baking for 45 minutes. Remove foil and brown as the last steps of the recipe says.
Nutrition
Serving: 1cupCalories: 303kcalCarbohydrates: 6gProtein: 21gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 507mgPotassium: 118mgSugar: 1gCalcium: 443mgIron: 1mg
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