Appetizers
This Barilla cheese lasagna recipe delivers the ultimate comfort food experience—rich, cheesy layers of no-boil noodles, velvety béchamel, and melted mozzarella that create a crispy, golden top every time.
The secret lies in using Barilla's no-boil noodles, which absorb the sauce perfectly without turning mushy, while traditional Italian techniques ensure restaurant-quality results at home.
What sets this lasagna apart is the three-cheese blend—ricotta for creaminess, mozzarella for stretch, and parmesan for depth—combined with a smooth béchamel sauce that binds every layer.
The 25-minute bake time at 375°F ensures a crispy crust without drying out the filling, making it foolproof for both beginners and seasoned cooks.
The result is a lasagna that’s decadently cheesy, tender, and satisfying, with each bite offering a perfect balance of textures—creamy ricotta, gooey mozzarella, and al dente noodles.
Whether you stick to the classic version or add spinach, mushrooms, or ground meat, this recipe keeps the heart of Italian comfort food intact.
Serve with a side salad and garlic bread for the full Italian dining experience. Once you try this version, you’ll never go back to traditional boiled noodles again.
Ingredients for barilla cheese lasagna
Twelve essential ingredients transform into restaurant-quality lasagna with Barilla's no-boil noodles.
| Ingredient | Amount | Notes |
|---|---|---|
| Barilla No-Boil Lasagna Noodles 🍝 | 12 sheets | Uncooked, standard width |
| Ricotta Cheese 🧀 | 2 cups | Whole-milk, drained overnight |
| Mozzarella Cheese 🧀 | 2 cups | Fresh, shredded by hand |
| Parmesan Cheese 🧀 | 1 ½ cups | Freshly grated, aged 24+ months |
| Large Eggs 🥚 | 2 whole | Room temperature, beaten |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat, chilled |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | ½ cup | Sifted, for béchamel |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Marinara Sauce 🍅 | 2 ½ cups | High-quality, homemade or San Marzano |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Cracked, not pre-ground |
| Nutritional Yeast 🍞 | 2 tbsp | For umami depth |
The Barilla no-boil noodles are non-negotiable here—they absorb sauce perfectly without pre-cooking. Stock up on Whole Foods or Wegmans for the freshest ricotta and mozzarella, or opt for Boar's Head pre-shredded mozzarella if you're short on time. For Parmesan, Parmigiano-Reggiano from the deli counter (not the shaker) elevates the dish. The heavy cream should be full-fat—anything less risks a dry lasagna. If you're prepping ahead, drain and pat the ricotta dry overnight for a creamier texture. The San Marzano tomatoes in your marinara make all the difference—look for the 28-ounce cans at Trader Joe's for the best balance of sweetness and acidity.
No ricotta? Cottage cheese blended smooth works in a pinch, though it lacks creaminess. Substituting mozzarella? Low-moisture shreds from a block melt better than pre-shredded. Running low on Parmesan? Pecorino Romano adds a sharper edge. The béchamel is the secret weapon—all-purpose flour (not cake flour) ensures a smooth sauce. For extra depth, toast the flour in the butter for 2 minutes before adding milk. The nutritional yeast isn't just for vegans; it adds a cheesy, umami punch that ties everything together. If you're adding veggies, sauté mushrooms and spinach separately to avoid a watery lasagna—drain them well before layering.
Assemble the lasagna up to 24 hours ahead and refrigerate—flavors meld beautifully. Bake straight from the fridge for 30 minutes at 375°F, then finish under the broiler for a golden crust. Leftovers keep for 4-5 days in the fridge, but reheat covered with foil to prevent drying. For meal prep, portion into individual servings before freezing—3 months max. The béchamel layer reheats best with a splash of milk or cream. Garnish with fresh basil right before serving—it wilts fast when baked. Store any extra marinara in glass jars for up to 6 months in the pantry.
Why You'll Love This Recipe
- No-Boil Magic: Honestly, the Barilla no-boil noodles are my secret weapon—just layer, bake, and walk away. No pre-boiling, no waiting, no stress. The eggs in the ricotta mixture bind everything together while you’re still deciding what to watch on TV.
- Creamy Crisp Perfection: That first bite? The ricotta’s tangy richness meets the gooey mozzarella, then the Parmesan on top gives it this irresistible crispy edge. It’s the kind of lasagna where every layer feels intentional—no soggy middle here.
- Weeknight Crowd-Pleaser: I make this for game nights, family dinners, or when my college-aged kids show up hungry. It feeds eight but scales down easily, and leftovers? Even better reheated the next day—just add a splash of milk to keep it creamy.
- Budget-Friendly Luxury: Ricotta and mozzarella stretch further than you’d think, and Parmesan adds depth without breaking the bank. I’ll be real: it’s the kind of comfort food that makes you feel like you’ve splurged, even when you’re pinching pennies.
Step-by-step instructions for Barilla cheese lasagna
Here's the method for creating a rich, layered lasagna with tender no-boil noodles and creamy béchamel.
Prepare the Béchamel Sauce
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat until foaming. Whisk in the 0.5 cup all-purpose flour all at once, stirring constantly for 1-2 minutes until the mixture forms a smooth paste and begins to bubble. This is your roux foundation.
Gradually whisk in the 1.5 cups heavy cream over 2-3 minutes, ensuring no lumps form. Stir in the 2 whole large eggs, 2 tbsp nutritional yeast, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Cook for another 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside—this will form the creamy binding layer between your lasagna's rich components.
Assemble the Layered Components
Preheat your oven to 375°F. In a large bowl, combine the 2 cups ricotta cheese, 1 cup mozzarella cheese, 0.5 cup parmesan cheese, 4 minced garlic cloves, and 0.25 cup chopped fresh basil leaves. Mix gently until just combined—overmixing will create a dense filling. Season with an additional pinch of salt and pepper if needed.
Spread 1 cup marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 4 sheets of barilla no-boil lasagna noodles horizontally, slightly overlapping if needed. Spread half of the ricotta mixture evenly over the noodles, followed by half of the béchamel sauce. Repeat with another layer of noodles, remaining ricotta mixture, and remaining béchamel. Top with the final 4 sheets of noodles and remaining 1.5 cups marinara sauce. Sprinkle the remaining 1 cup mozzarella cheese and 1 cup parmesan cheese evenly over the top.
Bake Until Bubbling and Golden
Transfer the assembled lasagna to the preheated oven and bake uncovered for 45-50 minutes until the edges are golden brown and the center rises slightly. The lasagna should be bubbling vigorously—this indicates the noodles have absorbed the sauce properly. If the top browns too quickly, tent loosely with aluminum foil after 30 minutes to prevent over-browning while allowing steam to escape.
During the final 5 minutes of baking, watch for the cheese to develop a rich golden crust. The internal temperature should reach 165°F when measured in the center. Remove from the oven and let rest for 10-15 minutes before slicing—this allows the layers to set and prevents a runny lasagna. Serve warm with additional fresh basil if desired.
Pro Tips For Making Barilla Cheese Lasagna
- Preheat That Pan: Your Barilla no-boil noodles will soften unevenly if the baking dish isn’t piping hot first. Slide it straight from the oven onto the counter—yes, it’ll be too hot to touch—and let it sit for 2 minutes. This guarantees the bottom layer cooks through without turning gummy, especially when stacked with ricotta.
- Drain Ricotta Like a Pro: Skip the paper towels—ricotta’s watery after draining is the enemy of a clean lasagna. Line a colander with cheesecloth (or a clean kitchen towel) and let it drain for 15 minutes. Press gently with the back of a spoon to squeeze out excess moisture. Trust me, your layers won’t slide apart later.
- Salt the Noodles First: Barilla’s no-boil noodles taste bland straight from the box. Toss them with 1/2 teaspoon salt per pound before assembling—this balances the ricotta’s mildness and cuts through the richness. Do it in the bowl, not the dish, so the salt dissolves evenly.
- Layer Like a Brick Wall: The ricotta-egg mix should be the second layer, not the first. Start with a thin smear of marinara, then noodles, then sauce—this prevents the ricotta from turning rubbery at the bottom. End with mozzarella and parmesan on top so the cheese melts into the sauce, not the noodles.
Make-ahead tips for leftovers
Prep Ahead Strategy
Assemble your lasagna up to 24 hours ahead and refrigerate it—this lets flavors meld beautifully. When ready to bake, remove it from the fridge 30 minutes before going into the oven.
This slow warm-up prevents cracking. I always do this when hosting dinner parties—it makes the lasagna even more flavorful. 💫
Freezer-Friendly Method
For long-term storage, assemble the lasagna in a 9x13-inch baking dish and freeze it uncovered for 1 hour to firm up. Then cover tightly with plastic wrap and aluminum foil—this prevents freezer burn.
Store for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake as directed (add 5-10 extra minutes if coming straight from frozen).
Portioning for Meal Prep
Cut the lasagna into individual portions before freezing—this makes reheating a breeze. Use quart-sized freezer bags or glass meal prep containers for easy grab-and-go servings. Label each portion with the date—this helps track freshness. I love having lasagna ready for quick lunches after a long day at work. ⏰
Reheating Leftovers
Reheat leftovers covered with aluminum foil at 350°F for 20-25 minutes to maintain moisture. For a crispy top, finish under the broiler for 2-3 minutes. Avoid microwaving—it turns lasagna rubbery.
If reheating feels dry, add a splash of heavy cream or milk to restore creaminess. I always reheat my lasagna this way to keep it restaurant-quality. 🔥
Nutrition facts
Frequently asked questions
Why use Barilla no-boil lasagna noodles instead of regular pasta?
Barilla's no-boil noodles are designed to absorb sauce perfectly without pre-cooking, creating a more cohesive texture. They stay firm and tender while soaking up the béchamel and marinara, eliminating the risk of a mushy lasagna. The 25-minute bake time is all you need for perfect al dente noodles every time!
Can I make this lasagna ahead of time?
Assemble the lasagna up to 24 hours ahead and refrigerate it. When ready to bake, let it sit at room temperature for 30 minutes before baking. For freezing, assemble it in a baking dish, freeze uncovered for 1 hour, then wrap tightly. Bake straight from frozen, adding 5-10 extra minutes at 375°F. This method keeps the layers intact and flavors deep.
What's the secret to a crispy top layer?
The crispy top comes from baking uncovered for the final 15-20 minutes at 375°F until golden brown. Sprinkle extra mozzarella and parmesan on top before baking, then broil for 1-2 minutes at the very end if needed. Avoid over-browning by watching closely—you want crispy, not burnt!
Can I substitute ricotta with another cheese?
While ricotta is ideal for its creaminess, you can substitute with cottage cheese blended smooth or mascarpone mixed with cream. For a vegan option, use silken tofu blended with lemon juice and salt. Just remember, ricotta's light texture is key for that signature lasagna creaminess.
How do I prevent a soggy middle layer?
Prevent sogginess by using the right balance of sauces and cheeses, and baking at 375°F for the full 45-50 minutes. Press down gently on the top layer before baking to ensure good contact between components. If your lasagna seems too wet, bake uncovered for an extra 5-10 minutes to let moisture evaporate. The no-boil noodles help absorb excess liquid naturally.