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A freshly baked Barilla lasagna in a casserole dish, garnished with parsley

Barilla Lasagna Recipe: A Classic Italian Delight

Barilla Lasagna Recipe is a timeless Italian dish known for its comforting layers of pasta, rich sauces, and melted cheese. Using Barilla lasagna sheets, you can create a perfect dish that combines convenience with authentic flavor. This recipe ensures everyone leaves the table satisfied, thanks to Barilla’s no-boil lasagna sheets that make the process even easier.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8-10 servings servings
Course: Main Course
Cuisine: Italian
Calories: 444
Ingredients Method Notes

Ingredients
  

  • 1 box (9 oz) Barilla no-boil lasagna sheets
  • 1 lb ground beef or Italian sausage (or a mix of both)
  • 1 jar (24 oz) Barilla marinara sauce or your favorite pasta sauce
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 cup water or beef broth

Method
 

  1. Step1: Prepare the Meat Sauce
  2. Heat 1 tablespoon of olive oil to a large skillet over medium heat.
  3. Add the ground beef or sausage to the skillet and cook until browned, breaking it into small pieces.
  4. Stir in the diced onion and minced garlic. Cook for 2–3 minutes until fragrant and softened.
  5. Pour in the Barilla marinara sauce and stir to combine.
  6. Reduce the heat to low and let the sauce simmer for 10–15 minutes. Add salt and pepper to taste.
  7. Step2: Prepare the Cheese Mixture for Barilla Lasagna Recipe
  8. In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and the egg.
  9. Add parsley (if using) and a pinch of salt and pepper. Stir until the mixture is smooth and creamy.
  10. Step3: Assemble the Barilla Lasagna Recipe
  11. Preheat the oven to 375°F (190°C).
  12. Spread 1 cup of meat sauce evenly over the bottom of a 9x13-inch baking dish.
  13. Lay 3–4 Barilla lasagna sheets over the sauce, slightly overlapping if necessary.
  14. Spread a layer of the ricotta mixture over the sheets.
  15. Add another layer of meat sauce, followed by a sprinkle of mozzarella cheese.
  16. Repeat the layers (sheets, ricotta, sauce, mozzarella) until all ingredients are used, ending with a layer of sauce and mozzarella cheese on top.
  17. Pour 1 cup of water or broth around the edges of the dish to help the lasagna sheets cook evenly.
  18. Step4: Bake the Lasagna
  19. Cover the dish with aluminum foil and bake in the preheated oven for 25–30 minutes.
  20. Uncover and bake for an additional 15–20 minutes, or until the cheese on top is melted and bubbly.
  21. Let the lasagna sit for 10 minutes before slicing to allow the layers to set.

Notes

Don’t Overload Layers: Keep layers thin and even to ensure the lasagna cooks uniformly and holds its shape when sliced.
Start and End with Sauce: Begin with a layer of meat sauce and end with sauce and cheese to prevent the lasagna sheets from drying out.
Use Enough Liquid: Barilla no-boil lasagna sheets absorb liquid during baking, so ensure there’s enough sauce and added water or broth for soft, perfectly cooked pasta.
Blend Smoothly: Use a whisk to blend the ricotta, egg, and seasonings into a creamy consistency for easier spreading.
Enhance the Flavor: Add a touch of nutmeg to the cheese mixture for a subtle depth of flavor.
Mix Cheese Types: Combine mozzarella, Parmesan, and provolone for a rich, gooey top layer.
Cover for Moisture: Covering the lasagna with foil during the first part of baking traps steam, ensuring the sheets cook evenly and the layers stay moist.
Broil for a Golden Top: After baking, broil the lasagna for 1–2 minutes to brown the top cheese layer. Keep a close eye to prevent burning.
Let It Rest: Allow the lasagna to rest for at least 10 minutes after baking. This helps the layers set and makes slicing cleaner.
Storing Leftovers: Refrigerate leftover lasagna in an airtight container for up to 3 days. For longer storage, freeze individual portions for up to 3 months.
Reheating: Reheat slices in the oven at 350°F (175°C) for 15–20 minutes or in the microwave, covered, to retain moisture.
No-boil lasagna sheets are designed to cook directly in the oven with enough liquid in the sauce and cheese layers.
Lasagna can be assembled up to 24 hours in advance; allow it to come to room temperature for 30 minutes before baking.
Watery lasagna can be avoided by using a thick, well-simmered meat sauce and draining vegetables thoroughly.