Lasagna For Four

  • Yield : 1 4x8 pan
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Trans Fat

  • Cholesterol

  • Sodium

  • Carbohydrates

  • Dietary Fiber

  • Sugar

  • Protein

  • Serving Size

    1/4th lasagna (9-oz, 250g)

Lasagna For Four uses no boil lasagna noodles available at most supermarkets. Briefly soaking the noodles in hot water cuts baking time in half and the noodles do not absorb as much sauce resulting in a moister lasagna.

One box of Barilla® no cook lasagna contains about 15 sheets; enough to make this recipe three times or a larger lasagna serving up to 12 people.

Nutrition information is for this recipe made with 6 sheets of lasagna noodles, 3-1/2 cups of homemade meat sauce and 6 ounces of mozzarella. For fewer calories, you can reduce the amount of cheese. Use meatless tomato sauce for a vegetarian lasagna.

Tomatoes are a good source of lycopean. You can adjust the amount of sauce in this recipe to taste.

Cook’s Tip

To reduce prep time, you can omit the soaking and either add more sauce or use the amount in the recipe producing a drier lasagna.



  • 5-6 sheets no-boil lasagna noodles
  • Hot water to cover noodles
  • 3-31/2 cups (700-850 ml) tomato sauce (any variety)
  • 4-6 oz (120-170 g) fresh or shredded mozzarella
  • Ricotta cheese (optional)

Method of Preparation

Step 1

Preheat oven to 375°F (195°C).

Step 2

Boil water and cover lasagna with water in a heat proof dish. Soak for 4 to 5 minutes. Hot tap water can also be used. Noodles are ready when they are flexible.

Step 3

In a 5x9 glass or metal baking dish, add a thin layer of sauce, one sheet of lasagna, another layer of sauce toped with mozzarella and a sheet of lasagna. Adjust the amount of sauce to your taste. Add ricotta cheese with the mozzarella if desired.

Step 4

Repeat Step 2 ending with the final sheet of lasagna covered with sauce.

Step 5

Cover pan with aluminum foil and bake 20 minutes or until the pasta can be pieced with a fork.

Step 6

Cool 10 to 15 minutes and serve.

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