I think one of the first things I learned to make from my mother was lasagna. It was a great skill to find and very empowering: with lasagna you can feed a crowd and if you keep the flavors basic, it's usually something everyone enjoys. Some bread and salad, a little something for dessert: instant dinner party. It couldn't be easier, could it? In fact, I remember my first 'dinner party' in my apartment in Norman, OK when I was at OU and I'm sure I served lasagna. I know it's not the same lasagna I make today, and imagine it was probably filled with a meaty sauce, but the principles remain the same.But, I eventually figured out it could be easier. One way in which I have varied my recipe from the method Barbara taught me is the no-cook method I've been using for years. It's pretty simple, you use conventional noodles, but don't boil them, adding extra liquid to the sauce. They cook as the lasagna bakes and its comes out perfectly. I can put together a lasagna in less that thirty minutes and have it out of the oven in an hour, resting and ready to go while salad is being passed.
So you are probably wondering why I would mess with success? Why alter a recipe/process that's served me for almost twenty years? I read somewhere that the oven ready noodles Barilla produces have a superior flavor and texture than conventional noodles, but were just as easy to use. The difference? Barilla Oven Ready Lasagne Noodles are made with egg, so the pasta is lighter, more delicate and great for baking.
I tried it. I even did four layers of lasagna instead of three. And what I read was correct, the Barilla noodles are light and taste almost like fresh pasta sheets rolled out at home. It's easy to do, but according to Barilla you need about eight cups of sauce to accomplish the four-layer version. So, if you're trying to think of something to serve for dinner for your family or friends, throw together a simple lasagna using Barilla noodles that will please everyone.
My other lasagna tip: toasted, slivered almonds in each layer. A surprising ingredient, they add texture and their wonderful nutty flavor to the classic Italian melange. I'll provide my full recipe for lasagna using the Barilla noodles later, but I'm sure you have one you enjoy that could be adapted easily using this product. From my kitchen to yours...