This Barilla lasagna recipe is full of layers of delicious ground meat, marinara sauce, and ooey-gooey cheese. It’s the definition of decadence!
Having three different components, lasagna is not the easiest thing to make. But it only takes one whiff of this Italian masterpiece to know that it’s worth it.
Plus, don’t worry; this recipe cuts down the cooking time of a classic lasagna by half, without sacrificing flavor.
Even without the long hours of cooking, this lasagna is just as meaty, cheesy, and saucy.
Not sure what to bring to your next get-together? This lasagna is all you’ll need.
It’s simpler than most recipes and can easily feed a crowd! Most importantly, it tastes lip-smackingly splendid.
Barilla Lasagna
Most lasagna recipes call for hours of simmering the tomato/meat sauce to release its flavors. This one, however, only requires 5 minutes of simmering time.
How is that possible, you ask? Well, it’s simple: all you’ll need is a marinara sauce. Since it’s already packed with flavor, there’s no need to wait at all!
Together with sausage or ground beef, cheeses, and lasagna noodles, it creates the most wonderful flavors and textures that are impossible to resist.
It may be heavy, but trust me, you won’t be able to stop at one slice. Good thing one recipe can feed up to 12!
Ingredients
- Lasagna noodles — this recipe calls for Barilla lasagna, but your favorite brand will do.
- Marinara sauce — Again, the recipe calls for Barilla, but any high-quality and great-tasting marinara sauce works, too.
- Bulk Italian sausage or ground beef — For that meatiness that tastes heavenly with marinara and cheese. Your meat should already be cooked and drained ahead of time.
- Ricotta, Mozzarella, and Parmigiano-Reggiano — The trio of cheeses that makes this lasagna rich, creamy, and gooey!
Tips for the Best Lasagna
- Remove the lasagna noodles from heat after 4 minutes. They will continue to cook as they bake. This way, the noodles will be perfectly al dente.
- To stop the noodles from further cooking, transfer them into a colander and run them under cold water.
- Stop the noodles from sticking together by laying them in a single layer on a piece of parchment paper brushed with olive oil.
- Here’s an alternative “cooking” method: soak the noodles in hot water for 30 minutes. They’ll be soft enough by then.
- Shred your own mozzarella for maximum melting potential.
- Use freshly grated parmesan cheese for optimum flavor. You want to use real parmesan, too, not the one from a can.
- Cover the baking dish with marinara sauce before adding the lasagne noodles. Otherwise, the noodles will stick to the pan, and it will be tough to take them out when slicing. Be sure the bottom of the pan is well-coated!
- Let the lasagna cool for 10 minutes before you slice and serve. If you slice it straight from the oven, the layers will slide apart as you cut. Give it time to set!
- Use a chef’s knife to slice the lasagna into squares. Use a flexible spatula to transfer it from the pan to the plate.
- To reheat leftover lasagna, cover the pan with foil and bake at 350 degrees Fahrenheit for at least 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- To freeze leftover lasagna, wrap the pan in plastic wrap twice and once in foil. Transfer it to the fridge a day before use. Reheat at 350 degrees Fahrenheit for 30 minutes. Frozen lasagna lasts for up to 2-3 months.
Do I Need a Lasagna Pan to Make This?
Ideally, yes. A lasagna pan is deeper than a regular 9×13 baking dish, which gives you space to put all those layers. Traditional lasagna has 4 layers of noodles, and it won’t fit in a 9×13 baking dish.
If you’re planning on making lasagna all the time, I highly suggest that you get one. If you’re just trying it out, though, you can always use a 9×13 dish!
Just limit the lasagna layers to three, which is exactly what this recipe calls for. It’s not as hearty as the classic lasagna, but the flavors will still be there.
Can I Use a Different Type of Cheese?
Traditionally, lasagna makes use of ricotta, parmesan, and mozzarella cheeses, but yes, you absolutely can use different ones to suit your liking.
For instance, this recipe takes it a notch higher by using Parmigiano-Reggiano. You can even use cottage cheese!
Also, instead of a cheese mixture, you can also use a creamy bechamel sauce instead.
Barilla Lasagna Recipe
12
servings20
minutes40
minutes476
kcalIngredients
1/2 box Barilla Wavy Lasagne
1 pound bulk Italian sausage or ground beef (cooked and drained)
2 jars Barilla Marinara Sauce
1 15-oz container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup Parmigiano-Reggiano, grated
2 eggs, lightly beaten
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the noodles in boiling water for 4 minutes and drain with a colander. Run it through cold water to stop from further cooking. Set aside.
- In a large saucepan, mix sausage or ground beef and 1 1/12 of the marinara sauce. Let it simmer for 5 minutes.
- In a separate bowl, mix Ricotta, 3 1/2 cups of mozzarella, Parmigiano-Reggiano, and eggs.
- Grease a lasagna pan or a 9×13-inch baking dish with cooking spray.
- Spread a thin layer of the marinara sauce over the baking dish, about 3/4 cup. Layer 3 to 5 lasagna noodles over the sauce. The noodles should only overlap slightly with each other. Layer the cheese mixture of the noodles, followed by the meat sauce.
- Repeat the layers starting from the noodles to the meat sauce twice. Top the meat sauce with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and cook for an additional 10 minutes.
- Let the lasagna sit for 10 minutes before slicing and serving. Enjoy!
Made this tonight and it was a hit. My husband loved it and so did I. We have lasagna for the next few days! Great recipe.
I like using natural ingredients when I cook, so I saw some of your cool-whip things and had to avoid those, but other wise I like the things you have posted on your recipe website.
Thanks so much, Marilyn! Cool Whip works in a pinch, but I agree that fresh whipped cream is usually best.