Recipes out of the Blond Box

1 box (9 ounces) Barilla No-Boil Lasagna Noodles
2 eggs
15-ounce container ricotta
4 cups shredded mozzarella cheese (16 ounces, divided)
½ cup grated Parmesan cheese
1 pound bulk Italian sausage or ground beef, browned and drained
48 ounces marinara sauce (approximately 6 cups)

Preheat oven to 375°. Grease a 13" x 9" x 3" pan. Remove 16 Barilla lasagna sheets from box – don’t boil them.

In medium bowl, beat eggs. Stir in ricotta, 2 cups mozzarella, and Parmesan cheese.

For 3" deep pan, layer ingredients in the following order:
1 cup sauce, then 4 sheets, overlap, 1/3 ricotta mix, ½ the meat, 1 cup mozzarella, and top with 1 cup sauce.
On the sauce, place 4 more shoots, 1/3 ricotta mix, 1 ½ cups sauce.
Again, place 4 sheets, the remaining ricotta mix, and remaining meat; top with 1 cup sauce.
On top of that, place the final 4 sheets, the remaining sauce, and mozzarella.

Bake, covered with foil for 15 – 60 min. or until bubbling. Uncover, make 5 more minutes to melt the cheese. Let stand 15 min. before cutting.