Barilla® Whole Grain Lasagne

with Roasted Zucchini, Fire Roasted Marinara Sauce & Ricotta Cheese

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Ingredients 12 Servings

Ingredients for 12 people

  • 1 box Barilla® Whole Grain Lasagne
  • 2 jars Barilla® Fire Roasted Marinara Sauce
  • 4 tablespoons extra virgin olive oil, divided
  • 3 pounds zucchini, sliced thin lengthwise
  • 1 tablespoon fresh thyme, chopped
  • 1 15-ounce container ricotta cheese
  • 1 cup Parmigiano-Reggiano cheese, shredded
  • salt and black pepper to taste
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  • Pre-heat oven to 425°F.
  • Meanwhile, bring a large pot of water to a boil, add salt
  • COOK pasta according to package directions
  • DRAIN pasta and toss with 1 tablespoon of olive oil then lay flat on a sheet tray to cool down

  • TOSS zucchini with remaining olive oil and thyme in a large bowl, season with salt and pepper
  • ARRANGE zucchini on a sheet tray and roast for 15-20 minutes, or until lightly browned

  • REMOVE from oven and decrease the oven to 375°F

  • SPRAY a 13x9 lasagne dish with olive oil, and pour 1 cup of the sauce onto the bottom of the pan

  • LAYER with 4 sheets of lasagne, then top with 1 cup of sauce, ¼ of the ricotta mixture, 1 tablespoon of Parmigiano cheese, and 1 layer of roasted zucchini

  • REPEAT this process for 3 additional layers

  • FINISH lasagne by topping with remaining sauce and Parmigiano cheese

  • COVER lasagne with foil and bake in the oven for 25-30 minutes, or until internal temperature reaches 165°F

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