Oven Ready Lasagna With Meat Sauce And Bechamel Recipes

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CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L



Classic Lasagna With Meat Sauce, Tomatoes and Bechamel Sauce ( L image

Another fantastic Italian dish from Cucina. Lasagna is one of my favourite dishes and I just love the cheese! Yummy!!!

Provided by Pinaygourmet 345142

Categories     Veal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 30

1/3 cup olive oil
1 1/2 lbs ground veal
1 teaspoon salt
1 large white onion, chopped finely
6 garlic cloves, chopped
2 celery ribs, coarsely chopped
1 green pepper, diced
1 carrot, diced
2 (796 ml) canned whole Italian plum tomatoes, diced
1 tablespoon tomato paste
4 sun-dried tomatoes, diced
3 bay leaves
2 tablespoons dried oregano
12 fresh basil leaves
1 tablespoon dried thyme
1/2 teaspoon chili pepper flakes
1 teaspoon fennel seed
1 orange, zest of, only, grated
salt and pepper
2 Italian sausages
12 dried lasagna noodles
1 lb ricotta cheese
1 lb mozzarella cheese, sliced
2 tablespoons romano cheese, grated
1/3 cup butter
1/3 cup flour
2 cups milk
salt and pepper
grated nutmeg
125 g old cheddar cheese, grated

Steps:

  • For the Meat Sauce:.
  • Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
  • Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
  • Cook sausages in a frying pan. Remove, slice and set aside.
  • For the Bechamel Sauce:.
  • In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
  • Blend in the Cheddar cheese, stirring well. Set aside to cool.
  • Assemble the lasagna:.
  • Preheat oven to 400°F.
  • Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
  • Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
  • Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
  • Garnish with fresh basil leaves.
  • Bake in centre of oven for 40 minutes.

Nutrition Facts : Calories 1224, Fat 76.1, SaturatedFat 37, Cholesterol 269.6, Sodium 1716.7, Carbohydrate 64.6, Fiber 6.5, Sugar 11, Protein 70.9

OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL



Oven-Ready Lasagna with Meat Sauce and Bechamel image

Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla

Time 45m

Yield 6

Number Of Ingredients 9

1 (9 ounce) box Barilla® Oven Ready Lasagne
1 quart milk
6 tablespoons butter
5 tablespoons all-purpose flour
Salt and black pepper to taste
¼ teaspoon ground nutmeg
1 cup grated Parmesan cheese
1 (24 ounce) jar Barilla® Meat Sauce
½ cup fresh basil leaves, julienned

Steps:

  • Pre heat the oven to 375 degrees F.
  • For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
  • Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
  • Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.

Nutrition Facts : Calories 496 calories, Carbohydrate 55 g, Cholesterol 67.8 mg, Fat 20.8 g, Fiber 4.6 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 881.6 mg, Sugar 7.8 g

LASAGNA WITH BECHAMEL



Lasagna With Bechamel image

I was watching "Inedible to Incredible" with my daughter and they made this lasagna - something like it anyway. The recipe on their website is missing items from the ingredients list and VERY heavy in prep. So I simplified and altered it heavily. My family loved it! Hard to believe lasagna can be this good and not loaded with cheese!

Provided by Arenee104

Categories     European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground meat (I used venison)
1 (26 ounce) jar spaghetti sauce
1/2-3/4 cup white wine
8 ounces no-boil lasagna noodles or 8 ounces dry lasagna noodles
1/2 cup parmesan cheese
6 tablespoons butter
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
black pepper, to taste
1 pinch nutmeg

Steps:

  • Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
  • Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
  • Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
  • Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
  • Bake 40 - 50 minutes or until cheese is golden brown.

Nutrition Facts : Calories 356.8, Fat 21.5, SaturatedFat 11.9, Cholesterol 54.9, Sodium 1089.2, Carbohydrate 27.1, Fiber 0.7, Sugar 11.8, Protein 10.7

BEEF AND BECHAMEL LASAGNA



Beef and Bechamel Lasagna image

Provided by Melissa d'Arabian : Food Network

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 21

1 slice bacon, chopped
1/2 onion, finely chopped
1 carrot, gratedKosher salt and freshly ground black pepper
4 cloves garlic, minced
1/ 2 pound ground beef
1/4 cup red wine
1 (20-ounce) jar prepared marinara sauce
1/4 teaspoon ground cinnamon
4 cups milk
3 tablespoons butter
1/3 cup flour
Pinch ground nutmeg
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
2 cups (4 percent milkfat) cottage cheese
1 egg
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
Vegetable cooking spray
9 sheets boil-free lasagna noodles
3 cups total grated mozzarella and Cheddar (according to preference)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the meat sauce: In a large saucepan or small Dutch oven, cook the bacon over medium-high heat until nearly crisp, about 5 minutes. Add the onions and carrots, season with salt and pepper, and cook until softened, another 3 minutes. Add the garlic and cook another minute. Add the ground beef and cook until the beef is no longer pink, 6 to 7 minutes. Deglaze the pan with the wine and add the marinara sauce and cinnamon. Fill the jar one-quarter full with water, swish it around to pick up any sauce left behind, and add it to the pot. Remove from the heat and set aside.
  • For the bechamel sauce: Heat the milk in the microwave for 2 minutes. In a large saucepan over medium heat, melt the butter, and then whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the warm milk and cook until thickened, whisking frequently, about 10 minutes. Add the nutmeg, garlic, salt, and pepper and set aside.
  • For the cottage cheese layer: In a blender or food processor, add the cottage cheese, egg, and Parmesan, and pulse until the cottage cheese curds are small (the mixture will resemble ricotta). Season with salt and pepper and set aside.
  • To assemble: Spray a 9 by 13-inch baking dish with cooking spray. Spread 1/4 cup water plus 1/4 cup meat sauce in the bottom of the pan. Lay 3 noodles crossways in the pan. Divide the cottage cheese mixture in half. Divide the remaining meat sauce in thirds. Divide the grated cheese into fourths. Divide the bechamel into thirds. Add the layers in the following order: cottage cheese, meat sauce, grated cheese, and bechamel. Then, add another layer of noodles, cottage cheese, meat sauce, grated cheese, and bechamel. Finally, add the remaining 3 noodles, meat sauce, grated cheese, and bechamel. Spray a large piece of foil with cooking spray and cover the lasagna tightly. Bake for 50 minutes. Remove the foil and top with the remaining grated cheese and cook an additional 10 minutes, or until the lasagna is bubbling. Allow the lasagna to rest 15 minutes before cutting into squares and serving.

OVEN-READY LASAGNA



Oven-Ready Lasagna image

When company drops in, Debbie uses the sauce to assemble this cheesy lasagna. Oven-ready noodles, which don't need to be cooked before they're layered in the baking dish, further speed preparation of this easy entree.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 8

2 cups Big-Batch Beef Sauce
1 can (6 ounces) tomato paste
2 teaspoons dried basil
2 cups 4% small-curd cottage cheese
1 large egg
6 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts :

OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL



Oven-Ready Lasagna with Meat Sauce and Bechamel image

Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.

Provided by Barilla

Categories     Barilla

Time 45m

Yield 6

Number Of Ingredients 9

1 (9 ounce) box Barilla® Oven Ready Lasagne
1 quart milk
6 tablespoons butter
5 tablespoons all-purpose flour
Salt and black pepper to taste
¼ teaspoon ground nutmeg
1 cup grated Parmesan cheese
1 (24 ounce) jar Barilla® Meat Sauce
½ cup fresh basil leaves, julienned

Steps:

  • Pre heat the oven to 375 degrees F.
  • For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
  • Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
  • Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.

Nutrition Facts : Calories 496 calories, Carbohydrate 55 g, Cholesterol 67.8 mg, Fat 20.8 g, Fiber 4.6 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 881.6 mg, Sugar 7.8 g

OVEN READY LASAGNA



Oven Ready Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 1h40m

Number Of Ingredients 9

2 container (15 oz. each) gv ricotta cheese
2 cups gv shredded mozzarella cheese, divided
1/2 cup gv grated parmesan cheese, divided
2 eggs, slightly beaten
1 tsp dried basil
1 jar (26 oz.) spaghetti sauce
1 cup water
1 lb lean ground beef, cooked and drained
1 package (12 oz.) gv oven ready lasagna

Steps:

  • 1. Preheat oven to 425°F. In medium bowl combine ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup parmesan cheese, eggs and basil mix well. In another medium bowl combine the spaghetti sauce, water and browned ground beef, mix well.
  • 2. In 9x13 pan spread 1 1/2 cups of meat sauce place 1/3 of the lasagna over sauce. Spread 1/2 of the cheese mixture over lasagna, top with 1/3 of meat sauce repeat layering once. Top with remaining lasagna then sauce. Sprinkle with remaining mozzarella and parmesan cheese. Wrap the lasagna tightly with a double layer of foil.
  • 3. Bake for 60 min. or until the lasagna is fork tender. Let stand for 10 min. sealed in the foil before cutting and serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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