How to prepare a No boil lasagna

Barilla Oven Ready Lasagne CHEF LORENZO BONI’S TIPS (No boil lasagna FAQ)    

If you're wondering how to make lasagna without the hassle of pre-boiling, you're in the right place. This FAQ will guide you through the process of making lasagna using Italian Chef Lorenzo Boni's expert tips. Learn how to layer your lasagna perfectly, whether you're using a creamy bechamel or a rich tomato sauce. Discover how to bake your lasagna to perfection and how to freeze it for later. With these tips, you'll master how to make a lasagna that's both easy and delicious with Barilla Oven Ready No Boil Lasagne Sheets. Let's get started! 

Recommended minimum quantity of sauce [for proper hydration] to cover one 13/9 lasagna: 

Bechamel based

• Milk 1 ½ quart  - 1420 ml 
• AP flour 7 Tbsp -80 gr 
• Butter 8 Tbsp- 112 gr  

Red sauce based

• 48 oz or 1360 gr store bought red sauce 

How to assemble a lasagna? 

• Start by [always] greasing the pan with oil or butter to avoid sticking 
• After that always start building the lasagna by layering sauce first 
• Top sauce with 3 sheets of lasagna. You will notice that the sheets won’t be large enough to cover the entire surface of the pan, so a small gap will be left in between, but that’s OK, as they will spread while baking  
• Once the first three sheets of lasagna are laid down, cover with sauce and condiments. Very important: 

1. The sauce should be thick enough so that it can hold on to the pasta. A too liquidy sauce will fall on the sides, a too thick sauce won’t hydrate the sheets properly. 
2. The sheets should be in direct contact with the sauce for proper hydration. Therefore, never overlap sheets. 
3. The sauce should be in direct contact with the sheets of pasta, both under and on top of pasta. 
4. If any cheese or other ingredients are used along with the sauce, they should be either stirred in the sauce or placed on top of the sauce when building the lasagna. 

• Repeat the process until 5 layers of lasagna has been reached.  
• Always end the lasagna with the sauce/cheese on top 

 How to bake a lasagna? 

• Bake in a preheated oven at 400F, for approximately 40 minutes [30 covered with aluminum foil, 10 minutes uncovered to allow browning] 
• Each oven bakes differently, so timing might vary. Bottom line is lasagna should reach 165F or 73.8C at the center, while being properly browned over the top 
• To help aluminum foil not sticking to the top of the lasagna, it’s a good practice to spray it or brush it with olive oil 
• Once the lasagna is fully cooked, let rest for 15 minutes before serving, to allow setting and better cutting 

Freezing or how to prepare a lasagne in advance? 

• Lasagna freezes great. Best way to handle it is freezing it before baking, then let it thaw completely in the fridge [it takes one full day] then bake it 

What to do with lasagna leftovers? 

• Baked leftovers can be frozen as well. The best way to handle it is cutting them in single portions, wrap them to avoid freeze burns, and freeze them. When ready to be consumed thaw and simply reheat in the microwave.