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A freshly baked lasagna with golden cheese topping.

Barilla Classic Lasagna

A hearty, comforting Italian lasagna crafted with Barilla lasagna noodles. This recipe layers a rich meat tomato sauce with a creamy ricotta mixture and plenty of mozzarella cheese, then bakes it to bubbly, golden perfection. Ideal for family dinners and gatherings, it’s a timeless dish that brings warmth and delicious flavor to your table.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course main dish
Cuisine Italian
Servings 8

Equipment

  • Large Pot: For boiling the lasagna noodles.
  • Skillet or Large Saucepan: To prepare the meat sauce.
  • 9×13-inch baking dish – For assembling and baking the lasagna.
  • Mixing Bowls: For combining the ricotta filling and other ingredients.
  • Colander: For draining the cooked noodles.
  • Aluminum Foil: To cover the dish during part of the baking process.
  • Wooden Spoon/Spatula: For stirring and mixing.
  • Knife and Cutting Board: For chopping vegetables and herbs.

Ingredients
  

  • For the Meat Sauce:
  • 1 lb ground beef or Italian sausage, or a combination
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 cans 28 oz each crushed tomatoes (or substitute with 2 jars of your favorite marinara sauce)
  • 1/2 cup red wine optional, for added depth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sugar to balance acidity
  • Salt and pepper to taste
  • For the Ricotta Mixture:
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley or 1 tbsp dried parsley
  • Salt and pepper to taste
  • For Assembly:
  • 12 Barilla Lasagna Noodles cooked al dente, unless using no-boil noodles
  • 2 cups shredded mozzarella cheese
  • Extra grated Parmesan cheese for topping, optional
  • Fresh basil leaves for garnish, optional

Instructions
 

  • Preheat & Prep Noodles:
  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Cook the Barilla lasagna noodles according to the package instructions until al dente. Drain in a colander and lay them on a lightly oiled surface to prevent sticking.
  • Make the Meat Sauce:
  • In a large skillet, heat the olive oil over medium heat.
  • Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the garlic and cook for an additional 1 minute.
  • Add the ground beef (or sausage) and cook until browned, breaking it up with your spoon. Drain any excess fat if needed.
  • Stir in the tomato paste and, if using, the red wine. Let it simmer for about 1 minute.
  • Pour in the crushed tomatoes, then add the dried basil, oregano, sugar, salt, and pepper. Bring the sauce to a simmer and let it cook for about 15–20 minutes, stirring occasionally so the flavors meld.
  • Prepare the Ricotta Mixture:
  • In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, and chopped parsley.
  • Season with a pinch of salt and pepper, and mix until smooth and evenly combined.
  • Assemble the Lasagna:
  • Spread a thin layer of the meat sauce over the bottom of your 9x13-inch baking dish.
  • Layer 1: Place 3 cooked lasagna noodles side by side over the sauce.
  • Spread about one-third of the ricotta mixture evenly over the noodles.
  • Drizzle with a portion of the meat sauce and sprinkle a layer of mozzarella cheese.
  • Repeat: Create two more layers following the same pattern (noodles, ricotta mixture, meat sauce, mozzarella).
  • Top Layer: Finish with a final layer of noodles, cover with the remaining meat sauce, and sprinkle with the remaining mozzarella and additional grated Parmesan if desired.
  • Bake:
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the cheese is melted, bubbly, and slightly golden on top.
  • Rest & Serve:
  • Remove the lasagna from the oven and let it rest for about 10 minutes before slicing.
  • Garnish with fresh basil leaves if desired, and serve warm.
  • Details
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 8
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Meaty (can be adapted to vegetarian)
  • Keywords
  • lasagna, Barilla, Italian, pasta, comfort food, family dinner, baked pasta, meat sauce, ricotta, mozzarella, classic lasagna
  • Nutrition (Approximate per Serving)
  • (Based on 1 slice out of 8 servings)
  • Serving Size: ~1 slice
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 800 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 90 mg
  • Note: Nutritional values are approximate and can vary based on specific brands and ingredient variations.

Notes

Vegetarian Option: For a meatless version, replace the ground beef with sautéed vegetables such as zucchini, mushrooms, spinach, or eggplant.
No-Boil Noodles: If you opt for no-boil lasagna noodles, adjust the layering technique and check the package directions for any changes in baking time.
Make Ahead: This lasagna can be assembled ahead of time and refrigerated. If making in advance, cover tightly and bake when ready to serve.
Extra Flavor: For a creamier texture, you can add a thin layer of béchamel sauce between the layers.
Customization: Feel free to adjust seasonings or add extra herbs (like rosemary or thyme) to suit your taste.
Keyword lasagna, Barilla, Italian, pasta, comfort food, family dinner, baked pasta, meat sauce, ricotta, mozzarella, classic lasagna