Barilla® Oven-Ready Lasagne
with Marinara Sauce, Ground Beef & Béchamel
Ratings
- Prep
- Cook
- Skill
- Casual
If you are short on time, you can substitute the homemade marinara sauce with 1 jar of Barilla Marinara sauce.
- 423
- Calories
- 22g
- Total fat
- 39g
- Total Carbohydrate
- 17g
- Protein
Ingredients 12 Servings
Homemade Marinara Sauce Ingredients:
- 2 tablespoons extra-virgin olive oil
- ⅔ cup yellow onion, chopped
- 20 ounce can of peeled tomatoes, chopped
- ⅓ cup tomato paste
- Salt and black pepper, to taste
Lasagna Ingredients:
- 1 box Barilla® Oven-Ready Lasagne
- 1 quart of milk
- 7 tablespoons butter
- 5 tablespoons flour
- 1 pound ground beef
- 1 cup Parmigiano-Reggiano cheese, grated & divided
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F.
-
In a skillet sauté onion with olive oil for several minutes, when it turns translucent add tomato paste, peeled tomatoes, salt, pepper and one cup of water. Bring to a simmer and cook for 12-15 minutes. Set aside.
-
Heat milk in a medium sized pot.
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In another similar sized pot, melt the butter and whisk in the flour and cook for 1-2 minutes.
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Slowly whisk the boiling milk into the roux, bring to a simmer and season with salt and pepper.
- Remove from heat and stir in 3/4 cup Parmigiano-Reggiano cheese.
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Meanwhile, cook the beef until slightly brown, add the marinara sauce and 12 ounces of water, season with salt and black pepper; simmer until it is reduced in a large nonstick skillet.
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Spray a 13x9 inch glass baking dish with cooking spray.
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Top with 1/6 of the béchamel and 1/5 of the meat sauce and continue alternating with the lasagne sheets for 4 more layers.
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The final layer should be béchamel topped with sauce and the remaining 1/4 cup of Parmigiano-Reggiano cheese.
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Bake for 20 minutes covered with foil, then uncovered for five more minutes or until the corners are brown and bubbling.