Barilla Lasagna Recipe
Enjoy a classic Italian dish with this Barilla lasagna recipe featuring rich meat sauce, creamy cheese, and perfectly layered pasta for a comforting meal.
Ingredients
For the Meat Sauce
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 pound ground beef or half beef, half Italian sausage for extra flavor
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or fresh, finely chopped
- ¼ teaspoon red pepper flakes optional, for a mild kick
- 1 can 28 ounces San Marzano crushed tomatoes
- 1 can 14 ounces tomato sauce
- 2 tablespoons tomato paste
- ½ cup red wine optional, but enhances the sauce depth
- 1 teaspoon sugar balances acidity
For the Cheese Filling
- 1 container 15 ounces whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For Assembling the Lasagna
- 1 box Barilla oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese for topping
- 1 tablespoon chopped fresh parsley for garnish optional
Ingredient Notes and Substitutions
- Meat options: Swap beef with ground turkey or go meatless by using sautéed mushrooms and spinach.
- Cheese variations: For extra creaminess mix ricotta with mascarpone cheese.
- Tomato sauce alternatives: If you prefer a smoother sauce blend the crushed tomatoes before cooking.
- Gluten-free version: Use gluten-free lasagna noodles and check labels for gluten-free tomato products.
Instructions
Step 1: Prepare the Meat Sauce
- A flavorful, well-seasoned sauce is the foundation of great lasagna.
- Sauté the Aromatics – In a large pan over medium heat, heat olive oil and sauté chopped onions until soft, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Brown the Meat – Add ground beef or Italian sausage and cook until browned, breaking it apart with a spoon. Drain excess fat.
- Season the Sauce – Stir in salt, black pepper, dried oregano, basil, and red pepper flakes for a deeper flavor.
- Simmer the Sauce – Pour in crushed tomatoes, tomato sauce, and tomato paste, stirring well. For extra richness, add red wine or beef broth.
- Balance the Flavors – Stir in a teaspoon of sugar to cut acidity. Let the sauce simmer for at least 30 minutes, stirring occasionally.
Step 2: Prepare the Cheese Mixture
- The creamy filling gives the lasagna its signature texture.
- In a bowl, mix ricotta cheese, grated Parmesan, egg, salt, black pepper, garlic powder, and Italian seasoning until smooth.
- Set aside until ready to assemble.
Step 3: Assemble the Lasagna
- Layering correctly ensures even cooking and perfect texture.
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Start with Sauce – Spread a thin layer of meat sauce on the bottom of the dish to prevent sticking.
- Layer the Noodles – Place Barilla oven-ready lasagna noodles over the sauce, slightly overlapping.
- Add the Cheese – Spread one-third of the ricotta mixture over the noodles, followed by a sprinkle of shredded mozzarella.
- Repeat Layers – Add another layer of meat sauce, then repeat the process two more times.
- Final Layer – Top with a final layer of noodles, cover with the remaining sauce, and generously sprinkle mozzarella and Parmesan.
Step 4: Bake Until Golden and Bubbly
- Proper baking ensures a lasagna that’s rich, tender, and perfectly cheesy.
- Cover with Foil – Loosely cover the dish with foil to prevent the cheese from burning while allowing the noodles to cook.
- Bake for 30 Minutes – Remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbly.
- Rest Before Slicing – Let the lasagna rest for 10-15 minutes before cutting. This helps the layers set and prevents sliding.
Notes
Nutrition Information (Per Serving)
- Calories: 480 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 750mg
- Carbohydrates: 42g
- Fiber: 4g
- Sugars: 6g
- Protein: 30g