Barilla Lasagna Recipe

Barilla lasagna holds a special place among classic Italian comfort foods. Each forkful delivers layers of pasta, rich meat sauce, and bubbling cheese. With a few practical steps, you can bring this timeless dish into your kitchen in under two hours—less than half the time required by traditional recipes. Whether you’re preparing it for a family meal or a gathering with friends, this homemade lasagna always impresses.

Why Choose Barilla Lasagna?

Barilla’s lasagna noodles offer a consistent texture, cook evenly, and are easy to work with. This recipe suits both beginners and seasoned cooks, as it minimizes prep time and maximizes flavor by using quality ingredients and a streamlined process.

Ingredients

A memorable lasagna starts with the best components. Here’s what you’ll need:

1 box Barilla lasagna noodles (regular or oven-ready)
1½ pounds Italian sausage or ground beef (cooked, drained)
3 cups marinara sauce (store-bought Barilla or your preferred brand)
15 ounces ricotta cheese
3 cups shredded mozzarella (about 12 ounces)
1 cup freshly grated Parmigiano-Reggiano
2 large eggs
Salt and black pepper, to taste
2 tablespoons chopped fresh basil or parsley (optional, for garnish)
1 tablespoon olive oil (for greasing)

Optional Variations

Substitute cottage cheese for ricotta for a lighter filling.
Add chopped spinach or roasted vegetables for extra flavor.
Use part-skim mozzarella if you’re cutting fat.

Preparation: Step-by-Step

1. Prepare the Noodles

Regular Noodles: Boil a large pot of salted water. Cook Barilla noodles for 4–5 minutes—just until very al dente since they’ll finish cooking in the oven. Drain, then rinse under cold water to stop cooking.
Oven-Ready Noodles: Skip boiling. These cook perfectly as you bake the assembled lasagna.

Lay noodles flat on parchment brushed with a little olive oil. This prevents sticking and tearing.

2. Prepare the Meat Sauce

Brown sausage or ground beef in a skillet over medium heat until fully cooked. Drain excess fat. Stir in marinara sauce and let it simmer for 5 minutes. Taste and season with salt and pepper.

Tip: If you like heat, add a pinch of crushed red pepper.

3. Blend the Cheese Filling

In a medium bowl, combine the ricotta, 2 cups mozzarella, half of the Parmigiano-Reggiano, and both eggs. Mix until smooth. The eggs help the cheese set while baking, producing clean layers.

Optional: Stir in chopped basil or parsley for freshness.

Assembly Guide

Grease a deep 9×13-inch baking dish with olive oil. Here’s the order for classic layering:

Sauce Layer: Spread about ¾ cup meat sauce in the bottom. This keeps the noodles from sticking.
Noodle Layer: Arrange a single layer of noodles in the dish, slightly overlapping.
Cheese Layer: Spread one-third of the cheese mixture evenly over noodles.
Meat Sauce Layer: Add another generous layer of meat sauce over the cheese.

Repeat—noodles, cheese, meat sauce—until you have three full layers. Finish with a final layer of noodles and the last of the meat sauce. Sprinkle remaining mozzarella and Parmigiano-Reggiano on top.

Baking Instructions

Cover and Bake: Cover the dish tightly with foil. This keeps moisture in, cooking the noodles thoroughly.
Bake at 375°F (190°C) for 40 minutes.
Uncover and Finish: Remove foil and bake an additional 15 minutes, or until the cheese is golden and bubbly.

Let the lasagna cool at room temperature for 10–15 minutes before slicing. This allows the layers to set, leading to neat squares.

Tips for Perfect Lasagna

Noodles: Only par-cook if using regular noodles. Overcooking makes mushy layers.
Cheese: Freshly shred mozzarella for better melting and stretch.
Sauce: Thicker sauce prevents a watery texture in the finished dish.
Layering: Spread fillings edge to edge so every bite contains each ingredient.
Cooling: Patience pays off. Slicing hot lasagna causes it to fall apart.

Serving Suggestions

Lasagna is a meal on its own but pairs well with:

A crisp green salad tossed in vinaigrette
Garlic bread or focaccia
Steamed or roasted vegetables, such as broccoli or zucchini

Garnish with fresh basil for a classic touch.

Storing and Reheating

Refrigerator

Cool completely. Cover tightly with foil or transfer slices to containers. Lasagna keeps well in the fridge for up to 4 days. For best flavor, reheat in a 350°F oven, covered, for 20–25 minutes or until steaming hot.

Freezer

Lasagna freezes beautifully. To freeze the whole pan:

Wrap in plastic wrap, then cover with foil.
Label with the date.
Freeze for up to 3 months.

To reheat, bake from frozen (still covered) at 350°F for 60–75 minutes. Uncover in the last 10 minutes for a bubbly top.

Leftover Slices

Wrap individual servings for a quick meal later. Thaw overnight before reheating for best texture.

Frequently Asked Questions

Can I make lasagna ahead of time?

Absolutely. Assemble, cover, and refrigerate for up to 48 hours before baking. This can deepen the flavors. When ready, increase baking time by about 10–15 minutes from cold.

Is a lasagna pan necessary?

A lasagna pan helps support the layers thanks to its depth, but a regular 9×13 baking dish works if you stick to three layers.

Can I customize the filling?

Yes! Try swapping the sausage for ground turkey, adding sautéed mushrooms, or mixing in spinach for color and nutrition.

Nutritional Snapshot

Component	Approximate per Serving (1/12 pan)
Calories	390–430
Protein	27g–31g
Carbohydrates	26g–30g
Fat	18g–22g
Fiber	2g–3g

Numbers will vary depending on brands and substitutions.

Barilla lasagna delivers unbeatable texture and taste with minimal fuss. By using store-bought marinara, par-cooking noodles, and carefully assembling the layers, you create a rich, satisfying dish every time. Whether you make it ahead for a busy week or serve it at a special occasion, this recipe offers warmth and comfort in every slice.