The Barilla Difference
Barilla’s Oven Ready Lasagne will reinvent your lasagne experience, from preparation to eating enjoyment. We took a time-honored Italian favorite and made it easier to prepare at home.
Barilla Oven Ready Lasagne can be used straight from the package without having to boil the pasta first. This is because our Lasagne is made with high quality semolina flour and fresh eggs. The eggs provide added protein and strength to our dough so that it can be stretched and rolled flat and thin into long, wide rectangles of pasta, just like homemade lasagne. Barilla Oven Ready Lasagne’s light and porous texture eliminates the need to pre-boil the pasta. It simply absorbs liquid and bakes in the sauce resulting in a flavorful finished product perfect for a family meal or entertaining.
Nothing is more heart warming than baked pasta fresh from the oven. Lasagne has never been so simple to prepare. Barilla Oven Ready Lasagne stacks easily and can be assembled quickly with favorite sauces and fillings such as cheese, meat, vegetables or seafood. The amount of time saved not pre-boiling the pasta gives you more time to prepare other parts of your meal or simply more time to enjoy with your family or guests. Barilla Oven Ready Lasagne can be prepared anytime - not just for special occasions but also on busy weeknights. When you are pressed for time, assemble your lasagne up to 24 hours in advance, store it in the refrigerator and bake it fresh when you are ready.
Layering Lasagne
Barilla Oven Ready Lasagne sheets make assembling this classic pasta dish uncomplicated. For the best results, we offer the following tips for assembling your lasagne:
Begin with a 13 x 9 x 3-inches deep baking pan, sprayed with non-stick cooking spray. Spread 1 cup of sauce on the bottom of the baking pan and begin layering.
Place 4 sheets of uncooked Barilla Oven Ready Lasagne on the bottom of the pan, slightly overlapping each other. The lasagne will expand to the edges of the pan during cooking.
Top with filling as directed in your recipe, spreading the filling to the edges of the pan to seal in and cook the lasagne during baking.
Alternate the direction of the lasagne sheets in subsequent layers.
Repeat this process for a total of 4 layers.
The final layer will be 4 sheets of uncooked Barilla Oven Ready Lasagne plus the remaining sauce and cheese, if included in recipe.
How To Prepare Barilla Oven Ready Lasagne in Advance
We recommend preparing lasagne no more than 24 hours in advance, holding it in the refrigerator at or below 40 degrees F. Preparing food too far in advance is one of the leading causes of food borne illness. When cooking lasagne from the refrigerator, add at least an extra 20 to 30 min of cooking time. The internal temperature must reach at least 160 degrees F.
How To Freeze Barilla Oven Ready Lasagne
To freeze Barilla Oven Ready Lasagne, we recommend that you do not bake the lasagne before freezing for best results. You may assemble the lasagne in a freezer safe/oven safe container, cover and freeze. When you are ready to cook the lasagne, defrost in the refrigerator for 24 hours. When cooking, increase the cook time to 1-1/2 to 2 hours. The internal temperature of the lasagne should reach 160 degrees.
Authentic Italian Lasagne
Lasagne in the United States is typically a derivation of Italy's most loved Lasagne alla Bolognese, native to the Emilia-Romagna region in Italy. Many Americans also enjoy lasagne the way residents of the southern Italy of Campania do: with mozzarella and ricotta cheese.
In Italy, the traditional lasagne ingredients vary from region to region. For authentic Italian combinations, Barilla Chef Lorenzo Boni offers the following diverse regional variations on Lasagne. We hope to inspire you to create your own flavorful lasagne recipes and offer several suggested recipes as well.
Abruzzo: On the eastern coast of Italy, the popular lasagne ingredients in this region include pecorino (a grated goat cheese) and scamorza (similar to mozzarella).
Lazio: Local residents in this western region of central Italy typically add bacon and broccoli to their lasagne.
Lombardy: Try a lasagne with Gorgonzola (blue) cheese and nuts, as preferred by those in this industrial and most populous region of Italy, located on the northern border east of Trentino.
The Marches: In this eastern coastal region, the preferred lasagne meat is chicken liver accompanied by white truffles.
Puglia: Located at the heel of the Gargano peninsula, this Italian region prefers broccoli and red peppers in their lasagne.
Sardinia: This island, off the eastern coast of Italy, Specializes in lasagne made with artichokes and pecorino cheese.
Sicily: At the very Southern tip of Italy, lasagne eaters here enjoy eggplant with ricotta cheese in their dish.
Trentino: Residents in this northern most region of Italy prefer lasagne with Asiago cheese and mushrooms.
Umbria: Black truffles are a specialty of this region, nestled in central Italy next to Tuscany, and can be found in lasagne along with vegetables.
Veneto: Home to Venice, this region enjoys lasagne made with red radicchio (red-leafed Italian salad greens) and red wine.
