Barilla® Oven-Ready Lasagne

with Marinara Sauce, Ground Beef & Béchamel

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If you are short on time, you can substitute the homemade marinara sauce with 1 jar of Barilla Marinara sauce.


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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
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  • 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.

  • In another similar sized pot, melt the butter and whisk in the flour and cook for 1-2 minutes.

  • 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.
  • 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.

  • Spray a 13x9 inch glass baking dish with cooking spray.

  • 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.

  • The final layer should be béchamel topped with sauce and the remaining 1/4 cup of Parmigiano-Reggiano cheese.

  • Bake for 20 minutes covered with foil, then uncovered for five more minutes or until the corners are brown and bubbling.

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