Barilla Lasagna Recipe

There’s something magical about pulling a bubbling lasagna from the oven just as friends are pouring glasses of juice and the music’s playing softly in the background. It’s not just food — it’s a signal that something good is about to happen.

Lasagna is my go-to when I want to feed a crowd without stressing out. It’s the ultimate make-ahead meal, always a hit, and with Barilla’s oven-ready sheets, it comes together with zero boiling and zero fuss. Whether it’s a birthday dinner, a cozy Sunday with family, or just a “we need comfort food” kind of night — this Barilla lasagna recipe brings everyone to the table.

And when those golden, cheesy layers hit the plate? Trust me, there are never any leftovers.

Why I Swear by Barilla Lasagna Sheets

Barilla has been in my pantry for decades — and for good reason. Their oven-ready lasagna sheets cook up beautifully without pre-boiling (hello, time-saver!), and they hold their structure even after baking, so your lasagna doesn’t slide into a cheesy mess.

What Makes Them Special?

  • No boiling needed — straight from the box to the baking dish
  • Perfect texture — soft but never mushy
  • Made with durum wheat semolina — that classic Italian bite

Barilla’s been around since 1877 — and it shows. Every time I use their pasta, it feels like I’m continuing a tradition.

Ingredients for a Classic Barilla Lasagna

Here’s what you’ll need for the ultimate comfort food dish:

Lasagna Layers:

  • 1 box Barilla oven-ready lasagna sheets
  • 3 cups marinara or meat sauce (see my homemade recipe below)
  • 16 oz ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella
  • ½ cup grated Parmesan
  • Salt, pepper, Italian seasoning (basil, oregano, parsley)

Optional Add-ins:

  • Sautéed spinach, mushrooms, or zucchini
  • Cooked ground beef or sausage (if you want a meatier version)

Homemade Meat Sauce (Trust Me, It’s Worth It)

If you have 30 extra minutes, this simple meat sauce adds so much depth.

Ingredients:

  • 1 lb ground beef or Italian sausage
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • Salt, pepper, Italian herbs

Instructions:

  1. In a large skillet, brown the meat. Drain excess fat.
  2. Add onion and garlic. Sauté until soft.
  3. Stir in crushed tomatoes, paste, sugar, and herbs. Simmer 25 mins.
  4. Taste and adjust seasoning. That’s it!

The Creamy Ricotta Layer

This is the layer that melts into every bite. It’s rich, savory, and holds the whole thing together.

Mix in a bowl:

  • 16 oz ricotta
  • 1 egg
  • ¼ cup Parmesan
  • 1 tsp parsley or basil
  • Salt & pepper to taste

Let’s Layer This Baby!

Step-by-Step Assembly:

  1. Grease a 9×13 baking dish with olive oil or spray.
  2. Spread a thin layer of sauce on the bottom (so the noodles don’t stick).
  3. Add Barilla noodles, side by side — no overlapping.
  4. Spoon ricotta mixture evenly over noodles.
  5. Add sauce — not too much, just enough to cover.
  6. Sprinkle mozzarella + a dusting of Parmesan.
  7. Repeat steps 3–6 until you have 3–4 layers.
  8. Finish with sauce + cheese on top.

Baking Tips for Golden Perfection

  • Cover with foil and bake at 375°F for 30 minutes.
  • Remove foil and bake another 15–20 minutes until bubbly and golden.
  • Let it rest for 10–15 minutes before slicing. (I know it’s hard to wait!)

Pro tip: Spray the foil with oil before covering the lasagna to keep the cheese from sticking.

Serving Suggestions

  • A side of homemade garlic bread
  • A crisp green salad with lemon vinaigrette

Garnish with fresh basil for that restaurant-worthy finish.

Variations You’ll Love

Vegetarian Lasagna

Swap the meat sauce for sautéed spinach, zucchini, or mushrooms.

Gluten-Free Lasagna

Barilla makes a delicious gluten-free version of their noodles — they work beautifully with this recipe.

Meat Lovers’

Add pancetta, sausage, and a little bacon for a bold, smoky twist.

Vegan Option

Use dairy-free ricotta, vegan cheese, and roasted veggies — still hearty and oh-so satisfying.

FAQ

How many layers is ideal?

3–4 layers usually fits a 9×13 dish perfectly

Why are my noodles gummy?

Make sure you’re using enough sauce Barilla’s oven-ready sheets need moisture to cook properly.

Do I need to pre-boil the noodles?

Nope! That’s the magic of Barilla’s oven-ready past

Why add milk or béchamel to lasagna?

To create a creamy balance and soften acidity in tomato sauces. Totally optional, but delicious.

This Barilla lasagna is more than a recipe — it’s a little slice of comfort, passed down from one dinner table to the next. Whether you’re making it for a birthday, a cozy Sunday supper, or just because, I promise this dish will bring smiles (and maybe seconds).

If you try it, I’d love to see it! Tag me on Instagram @GoldenDailyRecipes or leave a comment below. What’s your favorite lasagna twist?

Barilla Lasagna Recipe

Barilla Lasagne

This classic Barilla lasagna combines a rich Bolognese meat sauce and creamy béchamel layered with tender oven-ready pasta for the ultimate Italian comfort dish.
Prep Time 30 minutes
Cook Time 25 minutes
Simmer Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Main
Cuisine Italian
Servings 12 servings
Calories 450 kcal

Equipment

  • 13×9-inch Baking Dish
  • Saucepan
  • Skillet

Ingredients
  

Bolognese Sauce

  • 1 box Barilla Oven-Ready Lasagne
  • 1/4 cup extra virgin olive oil
  • 2 stalks celery chopped
  • 1 medium carrot chopped
  • 1 small onion chopped
  • 3/4 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup dry white wine
  • 3 cups water
  • 1/3 cup tomato paste
  • salt and freshly ground black pepper to taste

Béchamel Sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 4 cups milk
  • 1 cup grated Parmigiano cheese

Instructions
 

  • Finely mince the onion, celery, and carrot. Sauté in olive oil for about 20 minutes.
  • Add the ground beef and pork, cook until browned. Stir in wine and cook until reduced.
  • Stir in tomato paste and water. Season and simmer for 90 minutes until thickened.
  • In a saucepan, melt butter. Add flour and cook for 3 minutes. Gradually whisk in milk and cook until thick. Stir in Parmigiano cheese.
  • Preheat oven to 350°F. Spread béchamel sauce in baking dish. Layer uncooked lasagna, béchamel, meat sauce, and cheese. Repeat for 5 layers.
  • Bake uncovered for 25 minutes. Let rest 10 minutes before serving.

Notes

You can make the sauces in advance and assemble the lasagna the day you plan to bake it.
Keyword Bolognese, Lasagna, Pasta