Barilla Lasagna Recipe On Box

I’ve always loved making lasagna for my family because it feels like a big hug in a casserole dish. Lasagna is a beloved family comfort food, and using Barilla no-boil noodles makes it surprisingly simple to put together on a busy weeknight. While the classic Barilla lasagna recipe on box is great, we’re sharing a simple twist that takes it to the next level without extra fuss. This recipe combines a traditional hearty meat sauce with a rich, smoky roasted red pepper béchamel for an elegant and family-friendly flavor profile. Get ready for a delicious new take on the barilla lasagna recipe on box that’s guaranteed to impress.

Ingredients

Here’s what you’ll need to make this upgraded version of the barilla lasagna recipe on box, starting with a hearty meat sauce and finishing with a vibrant béchamel.

• For the Hearty Meat Sauce:
• 2 tablespoons (30 mL) olive oil
• 1 medium (150 g) yellow onion, finely chopped
• 3 cloves (15 g) garlic, minced
• 700 g (1.5 lb) lean ground beef (avoid extra lean to maximize flavor)
• 170 g (6 oz) tomato paste
• 794 g (28 oz) can crushed tomatoes
• 240 mL (1 cup) vegetable stock (or chicken stock for richer flavor)
• 1 teaspoon (5 mL) dried oregano
• 1 teaspoon (5 mL) dried basil
• 1 bay leaf
• 1 teaspoon (5 mL) fine sea salt, plus more to taste
• 0.5 teaspoon (2.5 mL) freshly ground black pepper, plus more to taste

• For the Smoky Roasted Red Pepper Béchamel:
• 50 g (3.5 tablespoons) unsalted butter
• 50 g (0.4 cup) all-purpose flour
• 720 mL (3 cups) whole milk, warmed
• 225 g (8 oz) jarred roasted red peppers, thoroughly drained and pureed
• 2 teaspoons (10 mL) sweet smoked paprika (or regular paprika if that’s what you have)
• 0.25 teaspoon (1.25 mL) ground nutmeg
• Salt and pepper to taste

• For Assembly and Garnish:
• 12 Barilla No-Boil Lasagna Noodles (approximately 170 g / 6 oz box)
• 250 g (2 cups) shredded low-moisture mozzarella cheese
• 100 g (1 cup) grated Parmesan cheese
• 5-6 fresh basil leaves, small, for garnish

Instructions

This method leverages the convenience of no-boil noodles to quickly assemble a layered dish, following a similar structure to the traditional barilla lasagna recipe on box, but with a richer, custom sauce.

1. Prepare the Hearty Meat Sauce: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat to prevent a greasy final dish. When I’m rushing on a busy weeknight, I’ll often double the batch of meat sauce and freeze half for later; it makes future family dinners even easier. Stir in tomato paste and cook for 2 minutes to cook off the raw flavor. Add crushed tomatoes, vegetable stock, dried oregano, dried basil, bay leaf, 1 teaspoon salt, and 0.5 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. Remove the bay leaf before assembling.
2. Prepare the Smoky Roasted Red Pepper Béchamel: While the sauce simmers, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux, stirring constantly. Gradually whisk in the warm milk, a little at a time, until smooth and no lumps remain. Continue to whisk as the sauce thickens, about 5-7 minutes. It should be thick enough to coat the back of a spoon. If the béchamel looks dry during cooking, add a splash of warm milk. If too thin, continue cooking gently while whisking until it thickens. Remove from heat and stir in the pureed roasted red peppers, 2 teaspoons smoked paprika, ground nutmeg, and salt and pepper to taste. Whisk until completely smooth and evenly colored. Set aside.
3. Assemble the Lasagna: Preheat oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish. Spread about 240 mL (1 cup) of the meat sauce evenly on the bottom of the prepared dish. Arrange 3 lasagna noodles over the sauce, slightly overlapping if necessary. Ensure the noodles are completely covered by sauce on the bottom layer to hydrate properly; this technique is crucial when using Barilla no-boil noodles as described in the barilla lasagna recipe on box instructions.
4. Layer the Sauces and Cheeses: Top the noodles with half of the remaining meat sauce (about 480 mL / 2 cups). Spread half of the Smoky Roasted Red Pepper Béchamel evenly over the meat sauce layer. Sprinkle with about 125 g (1 cup) shredded mozzarella and 50 g (0.5 cup) grated Parmesan. Repeat the noodle layer (3 noodles), then top with the remaining meat sauce, the remaining Smoky Roasted Red Pepper Béchamel, and another 125 g (1 cup) shredded mozzarella and 50 g (0.5 cup) grated Parmesan.
5. Finish Assembly and Bake: Place the final layer of 3 noodles. Top with any remaining meat sauce (if applicable), then sprinkle generously with the remaining shredded mozzarella and Parmesan cheeses. Cover the baking dish tightly with aluminum foil (the moisture from the foil cover helps cook the no-boil noodles). Bake for 25 minutes. Remove the foil and continue to bake for another 20-25 minutes, or until the cheese is melted, bubbly, and the top is golden brown and slightly caramelized at the edges. This baking time works well for the barilla lasagna recipe on box method.
6. Rest and Serve: Let the lasagna rest for at least 15-20 minutes before slicing to allow the layers to set. This makes for cleaner cuts and prevents the lasagna from falling apart when served. Serve a generous, square slice, lightly dust the top with a pinch of extra smoked paprika, and garnish with 2-3 small, fresh basil leaves.

Make-Ahead Tips and Freezing Instructions

This upgraded barilla lasagna recipe on box is a perfect choice for healthy family dinner meal prep. The prep process is easy, and you can assemble the whole thing ahead of time or freeze it for later.

• Assemble Ahead (1-2 Days): Follow all assembly instructions up to Step 5. Cover the unbaked lasagna tightly with plastic wrap and aluminum foil. Store in the refrigerator for up to 48 hours. Remove from fridge about 30 minutes before baking to bring it closer to room temperature, then bake as directed.
• Freezing Instructions (Unbaked Lasagna): Assemble the lasagna as instructed in an aluminum baking dish or other freezer-safe dish. Cover tightly with a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. To cook, thaw overnight in the refrigerator first, then remove plastic wrap and bake as directed (you may need to add 10-15 minutes to the covered baking time).
• Freezing Instructions (Baked Lasagna): Bake the lasagna completely, then let it cool fully to room temperature. Cut individual slices and freeze in air-tight containers for single-serve portions. Reheat in the oven or microwave.

Pro Tips for Using Barilla No-Boil Lasagna Noodles

The success of this barilla lasagna recipe on box hinges on proper use of the no-boil noodles. A few simple tips ensure a perfectly tender result every time.

• Don’t Overlap Noodles Excessively: A slight overlap is fine, but if you layer too many noodles, they may not soften properly. Keep a single layer where possible.
• Ensure Full Coverage: The success of no-boil noodles depends on moisture. Make sure every noodle layer is completely covered by sauce before adding the next layer of noodles.
• Use Sufficient Sauce: This recipe calls for a generous amount of sauce to ensure proper hydration. Do not skimp on the meat sauce or the béchamel.
• The Importance of Resting: The final 15-20 minute rest period allows the noodles to finish absorbing moisture and lets the cheese set, preventing a runny lasagna.

FAQs About Lasagna Assembly and Baking

Q: Can I make this with regular lasagna noodles instead of no-boil?

A: Yes, if you don’t have no-boil noodles, prepare regular noodles according to package directions. Boil until al dente, drain well, and proceed with assembly as normal.

Q: Can I substitute ricotta for the béchamel sauce?

A: This recipe’s distinct smoky flavor comes from the red pepper béchamel. If you prefer a traditional lasagna, you can omit the béchamel and replace it with a ricotta cheese mixture (15 oz ricotta mixed with an egg, salt, pepper, and Parmesan).

Q: Why did my no-boil noodles turn out hard in some spots?

A: This is usually due to dry spots. Ensure the noodles are completely covered with sauce on both sides (from the layer below and the layer above). Make sure to cover tightly with foil during the first part of baking to steam them.

Q: How long does this barilla lasagna recipe on box stay good in the refrigerator?

A: Leftovers, stored tightly covered, will last for 3-4 days in the refrigerator. This is a great choice for healthy meal prep for the week ahead.

Q: Can I make this a vegetarian lasagna?

A: Absolutely. Simply omit the ground beef from the meat sauce and use plant-based ground meat or add extra vegetables like mushrooms and zucchini. The béchamel remains vegetarian.

Q: What’s the best way to cut clean slices?

A: A long serrated knife works best for cutting through the layers. Let the lasagna rest for at least 15 minutes, then use a gentle sawing motion. I always chill my leftovers overnight before cutting to get perfect, clean squares.

Conclusion

This upgraded take on the standard barilla lasagna recipe on box provides all the comfort of the classic, enhanced by a rich, smoky red pepper cream sauce. The no-boil noodles streamline the preparation process, making this impressive dish accessible for any home cook. Make this new family favorite for your next gathering or weeknight meal, and be sure to save or pin the recipe for later!

barilla lasagna recipe on box

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily Carter
• Total Time: 110 minutes
• Yield: 8 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This recipe upgrades the classic Barilla lasagna recipe on box with a hearty meat sauce and a rich, smoky roasted red pepper béchamel, perfect for a family comfort meal. The use of no-boil noodles simplifies preparation, making it a great option for weeknight cooking or special gatherings.

---

Ingredients

Scale 1x2x3x

• For the Hearty Meat Sauce:
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1.5 lb lean ground beef
• 6 oz tomato paste
• 28 oz can crushed tomatoes
• 1 cup vegetable stock
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 tsp fine sea salt
• 0.5 tsp freshly ground black pepper
• For the Smoky Roasted Red Pepper Béchamel:
• 3.5 tbsp unsalted butter
• 0.4 cup all-purpose flour
• 3 cups whole milk, warmed
• 8 oz jarred roasted red peppers, thoroughly drained and pureed
• 2 tsp sweet smoked paprika
• 0.25 tsp ground nutmeg
• Salt and pepper, to taste
• For Assembly and Garnish:
• 12 Barilla No-Boil Lasagna Noodles
• 2 cups shredded low-moisture mozzarella cheese
• 1 cup grated Parmesan cheese
• 5–6 small fresh basil leaves, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Meat Sauce: Heat olive oil in a large pot over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic, cook 1 minute. Add ground beef, break it up, and cook until browned, then drain excess fat. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, vegetable stock, oregano, basil, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally. Remove bay leaf.
2. Prepare Béchamel Sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in warm milk until smooth. Continue whisking as the sauce thickens (5-7 minutes) until it coats the back of a spoon. Remove from heat and stir in pureed roasted red peppers, smoked paprika, nutmeg, and salt/pepper to taste. Whisk until smooth.
3. Assemble Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about 1 cup of meat sauce on the bottom. Arrange 3 lasagna noodles over the sauce, ensuring they are covered completely.
4. Layer Sauces and Cheeses: Top the noodles with half of the remaining meat sauce, half of the béchamel, half of the mozzarella, and half of the Parmesan cheese. Repeat with 3 more noodles, remaining meat sauce, remaining béchamel, remaining mozzarella, and remaining Parmesan cheese.
5. Bake Lasagna: Place the final layer of 3 noodles on top and sprinkle with the remaining cheese. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
6. Rest and Serve: Let the lasagna rest for 15-20 minutes before slicing to allow the layers to set. Garnish with fresh basil leaves before serving.

Notes

To prepare ahead, assemble the unbaked lasagna, cover tightly, and refrigerate for up to 48 hours. Remove from the fridge 30 minutes before baking. For cleaner cuts, use a serrated knife and let the lasagna rest fully before slicing.

• Prep Time: 40 minutes
• Cook Time: 70 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 650 kcal
• Sugar: 10 g
• Sodium: 900 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 38 g
• Cholesterol: 90 mg