Description
This Barilla lasagna recipe features vibrant spinach pesto layers and creamy ricotta, offering a comforting and flavorful twist on a classic dish. It’s an easy, family-friendly meal perfect for weeknights or Sunday dinners.
Ingredients
- 1 box (9 oz) Barilla no-boil lasagna noodles
- 15 oz ricotta cheese, whole milk recommended
- 3 cups (340 g) shredded mozzarella cheese
- 0.5 cup (50 g) grated Parmesan cheese
- 1 jar (24 oz) marinara sauce
- 10 oz fresh spinach, wilted and well-squeezed
- 0.5 cup (120 g) pesto
- 2 cloves fresh garlic, minced
- Pinch nutmeg
- 0.25 tsp red pepper flakes (optional)
- Fresh basil, for garnish
Instructions
- Prep Your Fillings: In a large bowl, combine ricotta, 1 cup (115 g) of the mozzarella, Parmesan, minced garlic, and nutmeg. In another bowl, mix the pesto with the wilted, well-squeezed spinach.
- Assemble the Lasagna: Spread about 0.5 cup of marinara sauce in a 9×13 inch baking dish. Lay a single layer of Barilla no-boil lasagna noodles (3-4 noodles). Top with half of the ricotta mixture, then dollop with half of the spinach pesto. Repeat layers: marinara, noodles, remaining ricotta, remaining spinach pesto, then noodles again. Finish with a generous layer of marinara and the remaining 2 cups (225 g) of mozzarella.
- Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15-25 minutes, or until the cheese is bubbly and golden brown on the edges.
- Rest and Serve: Let the lasagna rest for at least 10-15 minutes after baking. This crucial step helps the layers set, making for easier, cleaner slicing.
Notes
Use whole milk ricotta for best texture and consider shredding your own mozzarella for a better melt. Ensure spinach is well-squeezed to prevent a watery lasagna. For quicker prep, keep pre-shredded cheese on hand. For a low-carb version, use thinly sliced zucchini or eggplant instead of pasta sheets. For dairy-free, substitute all cheeses with plant-based alternatives. Resting the lasagna after baking is crucial for easier, cleaner slicing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg