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Barilla Lasagna Sheets How to Cook

Learn how to cook Barilla Lasagna Sheets the right way with this simple, step-by-step guide. Whether you’re using oven-ready or classic pasta sheets, this recipe ensures perfectly cooked layers with rich tomato sauce, creamy ricotta, and melted mozzarella. A must-try for homemade lasagna lovers!
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 9 sheets Barilla Lasagna Sheets Oven-ready or classic
  • 2 cups Ricotta cheese
  • 3 cups Mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 1 lb Ground beef or Italian sausage browned
  • 4 cups Tomato sauce marinara or meat sauce
  • 2 tbsp Olive oil
  • 1 tsp Salt to taste
  • 1 tsp Black pepper to taste
  • 1 tsp Italian seasoning

Equipment

  • Oven
  • Large pot
  • Mixing bowls
  • 9x13 glass baking dish
  • Aluminum foil

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Prepare your sauces and cheeses so that all components are ready before layering.
  2. Step 2: If using oven-ready Barilla lasagna sheets, no boiling is required. If using classic sheets, parboil for 3–5 minutes in salted water and drain.
  3. Step 3: Spread a thin layer of sauce on the bottom of a 9x13 glass baking dish. Lay down the first layer of Barilla lasagna sheets.
  4. Step 4: Add a layer of ricotta, followed by a layer of meat sauce and mozzarella. Repeat the layering process until all ingredients are used, finishing with a top layer of sauce and cheese.
  5. Step 5: Cover the dish with aluminum foil to prevent drying. Bake for 30 minutes covered, then remove the foil and bake for an additional 10–15 minutes until golden and bubbly.
  6. Step 6: Let the lasagna rest for 10 minutes before slicing and serving. This helps the layers set and enhances flavor.

Notes

Ensure your sauce has enough moisture to cook the pasta properly if using oven-ready Barilla sheets. Avoid overboiling traditional sheets to prevent tearing. For a richer flavor, add a pinch of nutmeg to the ricotta filling.