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Barilla Lasagna Recipe: Perfect Layers Made Easy

Barilla Classic Lasagna

A timeless Italian comfort food, this Barilla Classic Lasagna layers tender lasagna sheets with a rich, slow-simmered meat sauce, a creamy ricotta mixture, and plenty of melted mozzarella and Parmesan. Perfect for family dinners or special occasions, it delivers a satisfying blend of savory flavors and textures in every bite.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 8

Equipment

  • Large Pot or Dutch Oven: For simmering the meat sauce.
  • Large Skillet: (Optional) For browning the meat and sautéing vegetables
  • Mixing Bowls: For combining the ricotta mixture and organizing ingredients
  • 9×13-Inch Baking Dish: To assemble and bake the lasagna
  • Aluminum Foil: For covering the dish during baking
  • Wooden Spoon or Spatula: For stirring
  • Chef’s Knife and Cutting Board: For chopping vegetables and herbs

Ingredients
  

  • For the Meat Sauce
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 large carrot finely diced
  • 2 celery stalks finely diced
  • 1 lb ground beef or a mix of half ground beef and half Italian sausage
  • Salt and pepper to taste
  • ½ cup red wine optional, for deglazing
  • 1 28 oz can crushed tomatoes
  • 6 oz tomato paste
  • 1 cup water or low-sodium beef broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • For the Ricotta Mixture
  • 15 oz ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley or 1 tbsp dried
  • Salt and pepper to taste
  • For Assembly
  • 12 Barilla lasagna noodles
  • Use no-boil noodles or cook traditional noodles according to package directions
  • 2 –3 cups shredded mozzarella cheese
  • Extra grated Parmesan cheese for topping

Instructions
 

  • Prepare the Meat Sauce:
  • Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables have softened.
  • Brown the Meat: Add the minced garlic and cook for another minute. Add the ground beef (and Italian sausage, if using). Season with salt and pepper. Cook until the meat is browned and crumbly.
  • Deglaze (Optional): Pour in the red wine, if using, and allow it to reduce for 1–2 minutes.
  • Add Tomatoes & Seasonings: Stir in the tomato paste, then add the crushed tomatoes, water (or broth), dried basil, oregano, and bay leaf.
  • Simmer: Bring the sauce to a simmer. Reduce the heat and let it cook uncovered for at least 30 minutes (up to 45 minutes) to meld the flavors. Remove the bay leaf before assembling.
  • Prepare the Ricotta Mixture:
  • In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, chopped parsley, and a pinch of salt and pepper. Mix until smooth and set aside.
  • Preheat & Prepare:
  • Preheat your oven to 375°F (190°C).
  • If using traditional (non–no-boil) lasagna noodles, prepare them according to the package instructions. Drain and lay them out so they don’t stick together.
  • Assemble the Lasagna:
  • Layer 1: Spread a thin layer of meat sauce over the bottom of the 9×13-inch baking dish.
  • Layer 2: Lay down a layer of lasagna noodles, slightly overlapping if needed.
  • Layer 3: Dollop and gently spread a layer of the ricotta mixture over the noodles.
  • Layer 4: Spoon over some meat sauce and sprinkle a layer of shredded mozzarella.
  • Repeat: Continue layering (noodle, ricotta, meat sauce, mozzarella) until you’ve used up all the ingredients, finishing with a final layer of meat sauce.
  • Top: Generously sprinkle the remaining mozzarella and extra grated Parmesan over the top.
  • Bake:
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake an additional 20 minutes until the cheese is bubbly and the top is lightly browned.
  • Rest & Serve:
  • Allow the lasagna to rest for 10–15 minutes after removing it from the oven. This helps the layers set for cleaner slices.
  • Serve warm and enjoy!
  • Details
  • Prep Time: Approximately 30 minutes
  • Cook Time: About 1 hour 15 minutes (including simmering the sauce and baking the lasagna)
  • Total Time: Approximately 1 hour 45 minutes
  • Yield: Serves 8
  • Category: Main Course
  • Method: Simmering & Baking
  • Cuisine: Italian
  • Diet: Meaty/Non-Vegetarian (For a vegetarian version, omit the meat and consider adding vegetables like mushrooms, spinach, or zucchini.)
  • Keywords
  • Italian lasagna, Barilla, classic lasagna, meat sauce lasagna, baked pasta, comfort food, family dinner, traditional Italian recipe
  • Nutrition (Per Serving Estimate)
  • (Based on 1/8 of the assembled lasagna; actual values may vary with ingredient brands and specific quantities)
  • Serving Size: 1 slice (approximately 1/8 of dish)
  • Calories: ~450–500 kcal
  • Sugar: ~6–8 g
  • Sodium: ~700–900 mg
  • Fat: ~22–25 g
  • Saturated Fat: ~10–12 g
  • Unsaturated Fat: ~12–15 g
  • Trans Fat: <0.5 g
  • Carbohydrates: ~35–40 g
  • Fiber: ~4–5 g
  • Protein: ~30–35 g
  • Cholesterol: ~80–100 mg

Notes

Vegetarian Variation: Replace the meat with a mix of sautéed mushrooms, spinach, zucchini, or eggplant. Consider adding a splash of vegetable broth if extra moisture is needed.
Make Ahead: The meat sauce can be prepared in advance and stored in the refrigerator or freezer for later use.
Noodle Tip: If using no-boil lasagna noodles, you may need to slightly reduce the liquid in your meat sauce to prevent a watery dish.
Resting Time: Allowing the lasagna to rest after baking helps it firm up, making it easier to cut and serve.
Customization: Adjust herbs and seasoning to your preference. A pinch of red pepper flakes can add a little heat if desired.
Keyword Italian lasagna, Barilla, classic lasagna, meat sauce lasagna, baked pasta, comfort food, family dinner, traditional Italian recipe