Description
Learn how to cook Barilla Collezione lasagne perfectly with the right baking time, temperature, and expert tips for delicious, layered results every time.
Ingredients
9 Barilla Collezione lasagne sheets (oven-ready)
1 lb 450 g ground beef or Italian sausage
4 cups 950 ml marinara sauce
1½ cups 375 g ricotta cheese
1 large egg
2 cups 200 g shredded mozzarella cheese
½ cup 50 g grated Parmesan cheese
1 tbsp Italian seasoning
Salt and pepper to taste
Instructions
Preheat the oven to 375°F 190°C
Cook the ground meat in a skillet until browned season with salt pepper and Italian seasoning then add marinara sauce and simmer for 5 minutes
Mix ricotta cheese with the egg a pinch of salt and some grated Parmesan for a creamy filling
Spread a thin layer of sauce at the bottom of a 9×13-inch baking dish to prevent sticking
Layer the lasagne sheets ricotta mixture meat sauce and mozzarella repeat until all ingredients are used
Finish with a layer of noodles sauce and a generous sprinkle of mozzarella and Parmesan cheese
Cover with foil and bake for 40–50 minutes
Uncover and bake for an additional 10–15 minutes until the cheese is golden and bubbly
Let the lasagne rest for 10–15 minutes before slicing and serving
Notes
Ensure each noodle layer is fully covered with sauce to help oven-ready noodles cook evenly
For extra flavor add fresh basil or spinach to the ricotta mixture
Letting the lasagne rest before slicing helps the layers set and prevents it from falling apart
Store leftovers in an airtight container in the refrigerator for up to 4–5 days or freeze for up to 3 months
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice 1/8 of the lasagne
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Cook Barilla Collezione Lasagne, Barilla Lasagne Recipe, Baking Barilla Lasagne