Oven Ready Lasagne With Marinara Sauce Ground Beef Béchamel Barilla Recipes

BARILLA LASAGNA RECIPE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Cook the noodles in boiling water for 4 minutes and drain with a colander. Run it through cold water to stop from further cooking. Set aside.
• In a large saucepan, mix sausage or ground beef and 1 1/12 of the marinara sauce. Let it simmer for 5 minutes.
• In a separate bowl, mix Ricotta, 3 1/2 cups of mozzarella, Parmigiano-Reggiano, and eggs.
• Grease a lasagna pan or a 9x13-inch baking dish with cooking spray.
• Spread a thin layer of the marinara sauce over the baking dish, about 3/4 cup. Layer 3 to 5 lasagna noodles over the sauce. The noodles should only overlap slightly with each other. Layer the cheese mixture of the noodles, followed by the meat sauce.
• Repeat the layers starting from the noodles to the meat sauce twice. Top the meat sauce with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
• Cover the baking dish with foil and bake for 30 minutes. Remove the foil and cook for an additional 10 minutes.
• Let the lasagna sit for 10 minutes before slicing and serving. Enjoy!

OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL

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.

OVEN-READY LASAGNA

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.

OVEN-READY LASAGNE WITH MARINARA SAUCE, GROUND BEEF & BéCHAMEL | BARILLA

Steps:

• Preheat oven to 400°F.
• Heat milk in a medium sized pot.
• At the same time, 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 1/2 jar of water, season with salt and black pepper and simmer until it is reduced in a large nonstick skillet.
• Spray a 13x9 inch glass baking dish with cooking spray.
• On the bottom of the pan, place 1/6 of the béchamel sauce and cover with 3 sheets of no-boil lasagne.
• 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.

5-LAYER OVEN-READY LASAGNA RECIPE | BARILLA

Steps:

• Pre-heat oven to 375°F. In a large skillet, heat olive oil and brown meat until cooked through; season with salt and pepper. If desired, add the wine (optional) and continue cooking until liquid has reduced by half, set aside.
• In a bowl, combine ricotta, 2 cups mozzarella, and Parmigiano cheese. Stir well.
• Spray a 13 x 9 inch baking dish with non-stick cooking spray. Pour one cup of sauce on the bottom of the dish; spread evenly. Place 3 sheets of Barilla's no boil lasagna noodles side by side (sheets will expand while baking to the ends of the dish).
• Pour 1 cup of sauce and 3/4 cup of cheese mixture on the first layer. Top with ¼ cup mozzarella and 1/3 cup of the cooked meat. Repeat for 3 more layers.
• For the final layer, top with 3 lasagne sheets, add remaining sauce and top with cheese mixture and mozzarella.
• Cover with foil and bake for 25 minutes. Remove foil and bake additional 5 minutes to brown the cheese. Let rest 15 minutes before serving.