I. Introduction to Barilla Lasagna: A Classic Comfort Food

Alright, let’s talk lasagna! Not just any lasagna, though we’re diving headfirst into the wonderful world of Barilla Lasagna, a true champion in the comfort food arena. Think about it: layers of rich, savory sauce, creamy ricotta cheese, perfectly cooked pasta sheets, and a generous blanket of melted mozzarella. It’s a dish that practically screams “family dinner” or “cozy night in.” When you hear lasagna in the states, you hear Barilla, and for good reason.

Lasagna, in its essence, is more than just a baked pasta dish. It’s a culinary hug, passed down through generations, adapted and loved in countless kitchens. It’s the kind of dish that has the power to transport you back to childhood memories, to holidays spent gathered around a table, sharing laughter and good food. And while there are countless ways to make lasagna (we’ll touch on variations later!), mastering the basics with Barilla Lasagna noodles is a fantastic starting point. They practically made lasagna mainstream!

What makes Barilla Lasagna so special? Well, for starters, their pasta sheets are designed to be no-boil. Yes, you read that right! That’s a huge time-saver and simplifies the whole lasagna-making process immensely. No more wrestling with giant pots of boiling water or worrying about the pasta sticking together. Barilla has taken care of all that, making it incredibly easy to whip up a delicious and impressive lasagna, even on a busy weeknight.

But beyond the convenience factor, Barilla Lasagna delivers on flavor and texture too. The pasta sheets are made from high-quality durum wheat semolina, which gives them a lovely, slightly chewy texture that holds up beautifully during baking. They’re also designed to absorb the flavors of the sauce and cheese, resulting in a perfectly harmonious dish.

Whether you’re a seasoned home cook or a complete beginner, learning to make Barilla Lasagna is a rewarding culinary investment. It’s a dish that you can impress your friends and family with, and it’s also a deeply satisfying project for yourself. It’s a classic, a crowd-pleaser, and a gateway to exploring endless possibilities in the kitchen. So, let’s get started and unlock the secrets to crafting the perfect Barilla Lasagna!

II. Gathering Your Ingredients: The Barilla Lasagna Checklist

Now that we’re properly excited about lasagna, let’s get organized! Having all your ingredients prepped and ready to go is key to a smooth and enjoyable cooking experience. Think of it like setting the stage for a culinary masterpiece. Here’s a comprehensive checklist for your Barilla Lasagna adventure, keeping in mind that quality ingredients yield the best results:

Pasta Power: The Foundation

Barilla Oven-Ready Lasagne: This is non-negotiable! Since it is a Barilla Lasagna recipe, make sure you have a box of these no-boil wonders. A standard box usually contains enough sheets for a 9×13 inch pan. Check the packaging for specific quantities and adjust accordingly.

Sauce Sensations: The Heart of the Matter

Ground Meat: 1.5 – 2 pounds. Options include ground beef (80/20 blend is a good balance of flavor and fat), ground pork, ground Italian sausage (remove casings), or a combination. A mix of beef and sausage adds complexity and depth of flavor. For a vegetarian option, substitute with crumbled plant-based ground “meat” or sauteed vegetables like mushrooms, zucchini, and bell peppers.
Tomato Sauce: 2 (24-28 ounce) cans. Look for a good quality tomato sauce with a rich, deep flavor. Using San Marzano tomatoes for a richer flavor is a pro tip to remember!
Tomato Paste: 6 ounce) can. This adds concentrated tomato flavor and helps to thicken the sauce..
Crushed Tomatoes: 1 (28 ounce) can or 1.5 jars of Prego sauce. Adds texture to the sauce.
Onion: 1 large, finely chopped. A staple for building flavor.
Garlic: 3-4 cloves, minced. Because everything is better with garlic (almost).
Dried Italian Seasoning: 2 teaspoons. A blend of herbs like oregano, basil, rosemary, and thyme, essential for that classic Italian flavor.
Dried Oregano / Basil: a teaspoon extra can’t hurt!
Red Pepper Flakes: 1⁄4 – 1⁄2 teaspoon (optional, for a touch of heat).
Olive Oil: For sauteing the vegetables and meat. You can also use avocado oil.
Salt and Black Pepper: To taste. Season generously!
Sugar: 1 teaspoon. Helps to balance the acidity of the tomatoes. This is very important!

Cheesy Goodness: The Creamy Layer

Ricotta Cheese: 30 ounces (about 3.5 cups). Whole milk ricotta is recommended for the best flavor and texture. Drain the ricotta in a cheesecloth or fine-mesh sieve for at least 30 minutes to remove excess moisture. This will prevent your lasagna from becoming watery.
Eggs: 2 large. These bind the ricotta mixture together.
Grated Parmesan Cheese: 1⁄2 cup, plus more for topping. Freshly grated Parmesan is the way to go for the most intense flavor.
Fresh Parsley: 1⁄4 cup, chopped. Adds freshness and a pop of color to the ricotta mixture.
Mozzarella Cheese: 16 ounces (2 cups), shredded. Use low-moisture, part-skim mozzarella for optimal melting and browning. Fresh whole-milk mozzarella is also delicious, but it can release more moisture during baking.

Essential Extras: The Finishing Touches

9×13 inch Baking Dish: This is the standard size for lasagna. Make sure it’s oven-safe!
Aluminum Foil: For covering the lasagna during the first part of baking.

A Note on Ingredient Quality: Don’t skimp on quality when it comes to your ingredients. Using high-quality tomatoes, fresh herbs, and good cheese will make a noticeable difference in the final result. Splurging on a really good Parmesan or San Marzano tomatoes is an investment that will pay off in flavor.

Substitution Ideas: Feel free to experiment with substitutions based on your dietary needs and preferences. Ground turkey or chicken can be used instead of beef or pork. For a vegan lasagna, use plant-based ricotta and mozzarella alternatives. You can also add vegetables like spinach, mushrooms, or zucchini to the sauce or ricotta mixture. Get creative and make it your own!

III. Step-by-Step Instructions: Crafting the Perfect Barilla Lasagna

Alright, we’ve got our ingredients, we’re armed with knowledge, and we’re ready to roll (or should I say layer?)! Here’s the step-by-step guide to crafting a truly amazing Barilla Lasagna. Take your time, follow the instructions carefully, and don’t be afraid to embrace the process cooking should be fun!

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Step 1: Building the Flavor Base – The Meat Sauce

Brown the Meat: In a large skillet or pot over medium-high heat, drizzle a tablespoon of olive oil. Add your ground meat (beef, pork, sausage, or a combination) and cook, breaking it up with a spoon, until it’s browned all over. Drain off any excess grease. Trust me, use the meat blend!
Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Simmer the Sauce: Stir in the tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, dried oregano and basil (if using separately), red pepper flakes (if using), sugar, salt, and pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Taste and adjust seasonings as needed.

Step 2: Preparing the Ricotta Mixture

Combine Ingredients: While the sauce is simmering, prepare the ricotta mixture. In a medium bowl, combine the drained ricotta cheese, eggs, grated Parmesan cheese, and chopped fresh parsley. Mix well until everything is evenly combined. Season with a pinch of salt and pepper.

Step 3: Assembling the Lasagna – The Layering Game

Preheat the Oven: Preheat your oven to 375°F (190°C).
Lightly grease the Baking Dish: Lightly grease your 9×13 inch baking dish with cooking spray or a drizzle of olive oil. This will prevent the lasagna from sticking to the bottom.
Start with a Layer of Sauce: Spread a thin layer of meat sauce (about 1 cup) evenly over the bottom of the baking dish. This prevents the first layer of pasta from sticking and provides a moist base.
Pasta Layer: Place a layer of Barilla Oven-Ready Lasagne noodles over the sauce, overlapping them slightly to cover the bottom of the dish. You may need to break some noodles to fit. No need to cook the noodls, it is key!
Ricotta Layer: Spread half of the ricotta mixture evenly over the pasta layer.
Mozzarella Layer: Sprinkle half of the shredded mozzarella cheese over the ricotta layer.
Repeat Layers: Repeat the layers: meat sauce, pasta, ricotta mixture, and mozzarella cheese.
Final Layer: Top with the remaining pasta sheets, the remaining meat sauce, and the remaining mozzarella cheese. Sprinkle with additional grated Parmesan cheese, if desired.

Step 4: Baking the Lasagna – The Grand Finale

Cover and Bake: Cover the baking dish tightly with aluminum foil. This will help to trap the moisture and prevent the top from browning too quickly.
Bake: Bake for 30 minutes.
Uncover and Bake: Remove the aluminum foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest: Let the lasagna rest for at least 15-20 minutes before cutting and serving. This allows the layers to set and prevents the lasagna from falling apart when you slice it. The rest period is CRUCIAL. Trust me.

Visual Aid: Thinking about the layers helps to achieve the perfect lasagna. Here’s a quick reminder:

Bottom: Thin Layer of Meat Sauce

Layer 1: Pasta

Layer 2: Ricotta Mixture

Layer 3: Mozzarella Cheese

Repeat Pasta, ricotta, fresh Parmesan.

Top: Pasta, final Sauce layer, Mozzarella/Parmesan

Congratulations! You’ve just created a masterpiece. Now, gather your loved ones, slice into that glorious lasagna, and enjoy the fruits of your labor. Remember you deserve it!

IV. Tips and Tricks for the Best Barilla Lasagna

Okay, you’ve got the basics down, but let’s take your Barilla lasagna from “good” to “absolutely amazing!” These tips and tricks are the little secrets that elevate this classic dish and impress your friends and family. Trust me, they’re worth the extra little effort!

Building Flavor: The Key to Deliciousness

Blooming Your Spices: Before adding your ground meat to the pot, take a moment to bloom your dried herbs and spices in a little olive oil. This means heating them gently for about a minute or two until they become fragrant. This releases their essential oils and amplifies their flavor. Think oregano, basil, thyme, bay leaves – the usual suspects for Italian cooking. It’s a small step, but it makes a HUGE difference.
Browning the Meat Properly: Don’t rush the browning process! You want a deep, rich brown color on your ground meat. This develops a *ton* of flavor that just isn’t there if you just lightly cook it. Work in batches to avoid overcrowding the pan, which can steam the meat instead of browning it. A good tip is to let it rest undisturbed in the hot pan for a few minutes to encourage deep browning on one side before breaking it up with a spoon
Deglazing the Pan: After browning the meat (and removing it temporarily), deglaze the pan with a splash of red wine or beef broth before adding the tomato sauce. Scrape up all those delicious browned bits (the “fond”) stuck to the bottom of the pan. These bits are flavor bombs! Don’t let them go to waste. This process adds depth and complexity to your sauce that simply cannot be duplicated.
Don’t Skimp on the Salt: Salt is your friend! It enhances all the other flavors. Taste your sauce and your cheese mixture as you go and adjust the salt accordingly. A little salt can awaken the flavour of each ingredient. Remember, most sauces have a good amount of sodium already, so add sparingly, tasting as you go!

Cheese Perfection: Melty, Gooey Goodness

Grated vs. Shredded Cheese: For lasagna, freshly grated cheese is always best. Pre-shredded cheese often contains cellulose (a wood pulp derivative!) to prevent clumping, and this can inhibit melting. Do yourself a favor and take a few extra minutes to grate your own mozzarella and Parmesan. It melts more smoothly and has a better flavor.
Ricotta Moisture Control: Ricotta cheese can sometimes be a bit watery, which can lead to a soggy lasagna. To combat this, drain your ricotta in a cheesecloth-lined colander for at least 30 minutes (or even overnight in the refrigerator) to remove excess moisture. This will ensure a creamier, richer texture and prevent your lasagna from becoming a watery mess.
Fresh Herbs in the Ricotta: Add some finely chopped fresh herbs like parsley, basil, and oregano to your ricotta mixture. This adds a burst of freshness and elevates the flavor profile.

Lasagna Assembly: Avoiding Common Pitfalls

Layering Order: While there’s no *one* right way, starting with a thin layer of sauce on the bottom of the pan prevents the noodles from sticking. Also making sure the first layer of noodles has sauce, and the top-most layer has sauce and cheese is important.
Noodle Placement: Slightly overlap your lasagna noodles to ensure complete coverage and prevent gaps in the layers. Nothing is worse than having all that wonderful filling escape through the gap. If you have short pieces of cooked noodles, use them to fill in the gaps.
Don’t Overfill: Resist the urge to overfill your lasagna layers thinking more is better. Too much filling can make the lasagna unstable and difficult to cut. Plus, it can lead to the ingredients overflowing during baking. A consistent, even layered approach goes a long way to a great bake.
Let it Rest: Patience is key! Let your lasagna rest for at least 15-20 minutes after baking before slicing and serving. This allows it to set and prevents it from falling apart into a soupy mess. Letting the lasagna rest can give a bit more volume as it rests, and the whole family will thank you.

V. Variations and Add-ins to Customize Your Lasagna

The beauty of lasagna is its versatility! Once you’ve mastered the basic Barilla lasagna recipe, feel free to experiment and create your own unique variations. Here are a few ideas to get your creative juices flowing:

Meat Lovers Rejoice!

Italian Sausage: Swap out some or all of the ground beef for Italian sausage (either sweet or spicy, depending on your preference). Remember to remove the sausage casings before browning.
Meatballs: Layer thin slices of cooked Italian-style meatballs within the lasagna. It’s a great way to reinvent leftovers.
Prosciutto or Pancetta: Add diced prosciutto or pancetta to the meat sauce for a salty, savory kick. Sauté it with the onions and garlic at the start.

Vegetarian Delights

Roasted Vegetables: Roast your favorite vegetables like zucchini, eggplant, bell peppers, mushrooms, and spinach before adding them to the lasagna. Roasting brings out their natural sweetness and adds a lovely depth of flavor.
Spinach and Artichoke: Prepare a creamy spinach and artichoke dip and layer it into the lasagna instead of (or in addition to) the ricotta. It’s a decadent and delicious twist.
Butternut Squash: Layer thinly sliced roasted butternut squash with ricotta and sage for a seasonal and flavorful vegetarian lasagna. A little bit of nutmeg, too, can provide additional warm flavor.
Pesto: Swirl pesto into the ricotta mixture or drizzle it between the layers for a vibrant green and herbaceous flavor.

Cheese, Please!

Fontina: Add a layer of sliced Fontina cheese for its nutty, buttery flavor and incredible meltability.
Gorgonzola: Crumble a little Gorgonzola cheese into the ricotta filling for a pungent and creamy flavor contrast.
Smoked Mozzarella: Use smoked mozzarella instead of regular mozzarella for a smoky and savory element.

Sauce Sensations

Pesto: Swirl pesto into the ricotta mixture or drizzle it between the layers for a vibrant green and herbaceous flavor.
Alfredo: Use a creamy Alfredo sauce instead of red sauce for a rich and decadent white lasagna.
Béchamel: A classic addition to many lasagnas! A béchamel base, with nutmeg, can lift the richness of the bake.

Global Flavors

Mexican Lasagna: Swap the Italian flavors for Mexican ones! Use tortillas instead of lasagna noodles, layer with seasoned ground beef, black beans, corn, salsa, and Monterey Jack cheese.
Greek Lasagna (Pastitsio): Use bucatini pasta instead of lasagna noodles, layer with a spiced meat sauce, béchamel sauce, and Parmesan cheese.

Remember to experiment!

Don’t be afraid to get creative and try new combinations. Taste as you go, and adjust the seasonings to your liking. Lasagna is a forgiving dish, so have fun and make it your own!

VI. Storing and Reheating Your Barilla Lasagna

Lasagna is perfect for making ahead or enjoying leftovers. Here’s how to store and reheat your Barilla lasagna to maintain its deliciousness.

Storing Lasagna

Refrigerating: Allow the lasagna to cool completely at room temperature (this usually takes about an hour or two). Then, cover it tightly with plastic wrap or aluminum foil (or transfer it to an airtight container) and refrigerate for up to 3-4 days. Make sure to consume before 4 days, as lasagna could develop harmful bacteria.
Freezing: For longer storage, you can freeze your lasagna. Again, let it cool completely. You have two options:
1. Freeze the whole lasagna: Wrap the entire lasagna tightly with several layers of plastic wrap and then a layer of aluminum foil. This will prevent freezer burn. It can keep in the freezer for up to 2-3 months.
2. Freeze individual portions: Cut the cooled lasagna into individual portions and wrap each portion separately in plastic wrap and then foil. This is a great option for easy weeknight meals. Frozen portion can last in freezer for only 1-2 months.
Regardless of which freezing method you choose, remember to label with the date of production!.

Reheating Lasagna

Reheating from Refrigerated:
1. Oven: Preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the lasagna dish and cover it with a fresh sheet of aluminum foil. Bake for 30-45 minutes, or until heated through. Remove the foil for the last 10-15 minutes to allow the cheese to melt and bubble.
2. Microwave: Place a slice of lasagna on a microwave-safe plate and cover it with a damp paper towel. Microwave in 1-2 minute intervals until heated through. Be careful not to overheat, as this can dry out the lasagna.
Reheating from Frozen:
1. Oven: Preheat your oven to 350°F (175°C). Remove the plastic wrap or foil from the frozen lasagna dish and cover it with a fresh sheet of aluminum foil. Bake for 1-1.5 hours, or until heated through. Remove the foil for the last 15-20 minutes to allow the cheese to melt and bubble. You can choose to defrost the lasagna over night in the fridge before baking – but if the craving hits, it can be cooked from frozen.
2. Microwave: Place a frozen slice of lasagna on a microwave-safe plate and cover it with a damp paper towel. Microwave in 2-3 minute intervals until heated through. This method can be a bit tricky, as the edges can get dry while the center is still frozen, so keep a close eye on it.

Tips for Reheating Success

Add Moisture: If your lasagna seems dry after reheating, add a splash of tomato sauce or a little water to the dish before covering it with foil. This will help to keep it moist.
Internal Temperature: Use a food thermometer to ensure the lasagna is heated through to an internal temperature of 165°F (74°C).
Don’t Overheat: Overheating can dry out the lasagna and make the cheese rubbery. Check it frequently during reheating and remove it from the heat as soon as it’s warmed through.
Gentle Reheating If possible, slow reheating over low heat, either in the oven or on the stove top, will give the best results, as the individual components in the lasagna can become ‘one’ again.

With these storing and reheating tips, you can enjoy your delicious Barilla lasagna anytime, anywhere!

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Barilla Lasagna Recipe: FAQs

1. Can I use regular lasagna noodles instead of Barilla Oven-Ready Lasagne?

While you can use regular lasagna noodles, it’s strongly advised to use Barilla Oven-Ready Lasagne for this recipe for the best experience. Regular noodles require pre-cooking, which adds an extra step. Plus, they can become sticky and fragile. Moreover, Barilla’s no-boil noodles are designed to absorb the sauce perfectly during baking! This results in a harmonious texture. If you choose to use regular noodles, cook them al dente according to package directions. Then, be sure to layer them carefully, as overcooked noodles will be prone to breakage.

2. How can I prevent my Barilla Lasagna from being watery?

A watery lasagna is a common pitfall, but easily avoided! Here are the main culprits and their solutions:

Ricotta Cheese: Drain the ricotta cheese in a cheesecloth-lined colander for at least 30 minutes to remove excess moisture. This step prevents the cheese from releasing water during baking.
Meat: Ensure you drain off any excess grease from the browned meat after cooking. Too much grease will separate and create a watery lasagna.
Vegetables: If you’re adding vegetables like zucchini or spinach, sauté them first to remove excess water before adding them to the lasagna. Wring out the spinach extremely thoroughly.
Don’t Over-Sauce: While a good sauce is vital for flavor, too much can oversaturate the noodles. Stick to the recommended amounts.
Rest Time: Let the lasagna rest for at least 15-20 minutes after baking! Allowing it to set is the most crucial step. It allows the layers to firm up, retaining excess moisture, and prevents the structural integrity of the bake from collapsing.

3. Can I make Barilla Lasagna ahead of time?

Absolutely! Lasagna is an excellent make-ahead dish. Assemble it completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When ready to bake, preheat your oven as directed. If the lasagna is cold from the fridge, add about 15 minutes to the baking time. This allows the center to heat through thoroughly.

4. What are some variations I can make to the standard Barilla Lasagna Recipe?

The possibilities are endless! Consider these variations for a personalized touch:

Meat Lovers: Add cooked Italian sausage, thinly sliced meatballs, or pancetta to the meat sauce for layers of complex textures.
Vegetarian: Sauté vegetables like mushrooms, zucchini, bell peppers, and spinach and add them to the sauce or layer them with the ricotta cheese. Pesto is an excellent addition.
Cheese it Up: Change the layer, replacing Mozzarella with Fontina, Gorgonzola or smoked Mozzarella
Spice it Up: Add a pinch of red pepper flakes to the sauce!

5. How do I prevent the Barilla Lasagna noodles from being hard or crunchy?

Hard or crunchy noodles typically indicate insufficient moisture absorption. These key steps ensures perfect noodle tenderness:

Sufficient Sauce: Ensure each layer of noodles is generously covered with sauce and/or ricotta cheese. The noodles need moisture to soften during baking.
Proper Coverage: Overlap the Barilla lasagna noodles slightly to prevent any gaps. Gaps allow dry air in, causing the edges to dehydrate.
Cover with Foil: Cover the lasagna tightly with aluminum foil during the first part of baking. This traps steam, facilitating moisture absorption by the no-boil noodles.
Baking Time: Follow the recommended baking time precisely! Extend if needed until the noodles are indeed tender when poked with a fork. The baking time may vary depending on your oven settings.

Effortless Barilla Lasagna Recipe

sahri

This Effortless Barilla Lasagna recipe offers a quick and easy method for preparing a delicious lasagna using Barilla no-boil lasagna noodles. The recipe is perfect for busy weeknights, providing an Italian comfort food that’s hearty, satisfying, and simple to make.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish

Cuisine Italian

Servings 8

Equipment

9×13-inch baking dish,
Large skillet,
Large pot (for boiling water)

Ingredients

12 Barilla No Boil Lasagna Noodles
1 lb 450g Ground beef
1/2 cup Onion chopped
2 cups 475g Marinara sauce (or tomato sauce)
2 cups 475g Ricotta cheese
2 cups 475g Shredded mozzarella cheese
1/4 cup Parmesan cheese
1 tablespoon Italian seasoning
1 tablespoon Olive oil
1 teaspoon Garlic powder
1/2 teaspoon Salt
1/2 teaspoon Pepper

Instructions

Preheat oven to 375°F (190°C).
Cook ground beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and chopped onion, cooking until browned. Drain excess fat.
Add sauce: Stir in marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Let the mixture simmer for 5 minutes.
Layer the lasagna: In a 9×13-inch baking dish, spread a thin layer of sauce on the bottom. Place 4 lasagna noodles over the sauce, followed by 1/3 of the meat sauce, a layer of ricotta cheese, mozzarella cheese, and Parmesan cheese. Repeat the layers twice, ending with a layer of sauce and cheeses on top.
Bake: Cover with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, until bubbly and golden brown.
Rest before serving: Let the lasagna cool for 5-10 minutes before slicing and serving.

Notes

No-boil noodles: Using Barilla’s no-boil noodles eliminates the need to pre-cook the pasta, saving you time.
Make-ahead: You can prepare the lasagna a day ahead and refrigerate it before baking. Just bake it the next day when you’re ready.
Freezing: This recipe can be frozen either before or after baking. If freezing before baking, be sure to thaw it in the fridge overnight before cooking.

Keyword Barilla Lasagna Recipe

Conclusion for Barilla Lasagna Recipe FAQs

Barilla Lasagna is a versatile comfort food that’s simpler to master than you think. The key is understanding the nuances of ingredient preparation, layering, and baking. Remember to use high-quality ingredients, balance the moisture levels, and experiment with variations to create your signature dish. With these FAQs and answers in mind, you’re well-equipped to bake a delicious and unforgettable Barilla Lasagna that will impress family and friends.

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