Barilla No-Boil Lasagna
This classic Italian lasagna is made even easier with Barilla’s No-Boil Lasagna® noodles. Layers of savory meat sauce, creamy ricotta cheese blended with herbs, and gooey mozzarella and Parmesan cheeses come together for a comforting, crowd-pleasing dish. Perfect for busy weeknights or a weekend family meal, it’s a delicious way to enjoy traditional lasagna without the extra step of pre-cooking the noodles.
Equipment
- 9×13-inch (or similar size) baking dish
- Large skillet or sauté pan
- Mixing bowls
- Cutting board and chef’s knife
- Measuring cups and spoons
- Aluminum foil
Ingredients
- For the Meat Sauce:
- 1 lb ground beef or a mix of beef and Italian sausage for extra flavor
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 28‑oz can crushed tomatoes
- 1 6‑oz can tomato paste
- ½ cup water or red wine for a richer taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- For the Cheese Mixture:
- 15 ‑oz container whole-milk ricotta cheese
- 1 large egg lightly beaten
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- Salt and pepper to taste
- For Assembly:
- 1 box Barilla® No-Boil Lasagna® noodles approximately 9‑oz
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- Optional A handful of fresh basil leaves for garnish
Instructions
- Prepare the Meat Sauce:
- In a large skillet over medium heat, brown the ground beef (and sausage, if using) until no longer pink. Drain any excess fat.
- Add the chopped onion and garlic to the meat and sauté until softened (about 3–4 minutes).
- Stir in the crushed tomatoes, tomato paste, and water (or wine). Season with dried basil, oregano, salt, and pepper.
- Bring the sauce to a simmer, then lower the heat and let it cook for 10–15 minutes so the flavors meld. Adjust seasoning as needed.
- Mix the Cheese Filling:
- In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, a pinch of salt, and a dash of pepper. Mix until smooth.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the meat sauce in the bottom of the baking dish.
- Place a layer of Barilla No-Boil Lasagna® noodles over the sauce (overlap slightly as needed).
- Spoon and spread a layer of the ricotta mixture evenly over the noodles.
- Drizzle a bit more meat sauce on top, then sprinkle a light layer of mozzarella and Parmesan cheeses.
- Repeat layering (no-boil noodles, ricotta mixture, meat sauce, cheeses) until all components are used, ending with a top layer of meat sauce and the remaining cheeses.
- Bake:
- Cover the baking dish loosely with aluminum foil.
- Bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and lightly golden around the edges.
- Allow the lasagna to rest for 5–10 minutes before serving so it sets nicely.
- Garnish and Serve:
- Garnish with fresh basil leaves if desired, slice, and serve warm.
- Details
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Standard (contains meat/dairy)
- Keywords
- Italian, comfort food, no boil, lasagna, Barilla, family dinner, easy recipe, layered pasta, hearty, baked pasta
- Nutrition (per serving, approximate)
- Serving Size: 1 slice (about 1/8 of the dish)
- Calories: 450–500 kcal
- Sugar: 8 g
- Sodium: 800–850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
- Note: Nutritional values may vary depending on specific brands and ingredient variations.
Notes
No-Boil Noodles: Barilla No-Boil Lasagna® noodles absorb moisture from the sauce as they cook, so be sure the meat sauce is a bit more liquid than usual.
Layering Tip: Don’t overfill each layer; a thin, even layer of each ingredient ensures that every bite has a balanced mix of sauce, cheese, and pasta.
Make Ahead: You can assemble the lasagna a day ahead, cover tightly, and refrigerate. Add an extra 10 minutes to the baking time if baking directly from the fridge.
Vegetarian Variation: Substitute the meat with a mix of sautéed mushrooms, spinach, zucchini, and eggplant, and add a can of lentils or chopped walnuts for extra texture.
Cheese Options: Feel free to experiment with different cheeses (such as provolone or fontina) to create your ideal flavor profile.
Layering Tip: Don’t overfill each layer; a thin, even layer of each ingredient ensures that every bite has a balanced mix of sauce, cheese, and pasta.
Make Ahead: You can assemble the lasagna a day ahead, cover tightly, and refrigerate. Add an extra 10 minutes to the baking time if baking directly from the fridge.
Vegetarian Variation: Substitute the meat with a mix of sautéed mushrooms, spinach, zucchini, and eggplant, and add a can of lentils or chopped walnuts for extra texture.
Cheese Options: Feel free to experiment with different cheeses (such as provolone or fontina) to create your ideal flavor profile.