Recipe by Barilla
"Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal."
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1 (9 ounce) box
Barilla® Oven Ready Lasagne
Salt and black pepper to taste
grated Parmesan cheese
1 (24 ounce) jar
Barilla® Meat Sauce
fresh basil leaves, julienned
My family decided I could cook after I fixed this! I use Italian sausage with a little extra Italian seasoning, garlic and rosemary. I bake it about 40 minutes instead of the recommended 25 because when I tried 25 the center was still cool. You could always check it with a food thermometer before setting out to cool for 15 minutes.
Also, I bake homemade bread with italian seasoning, garlic and rosemary in it.
My kids enjoyed this dish but my husband and I weren't as impressed. The bechamel sauce was great - I plan on incorporating that into our regular lasagna recipe in the future. But the rest reminded us too much of the pre-made lasagna you purchase from the store. I added some cooked ground beef to this (per reviews here) and I'm glad I did, else I'm not sure we'd have liked it at all. For the baking dish size, I couldn't quit fit in 5 layers (I'm chalking that up to the meat.) The dish seemed like it needed a lot more tomato sauce as well in comparison to how much bechamel sauce there was. I also had to cook it for an additional 20 minutes and believe another 10 wouldn't have hurt it.
Quick, easy and flavorful. Loved it.
How easy is this...I started making my Lasagna with Béchamel sauce a while back to cut down on ingredients. You really don't need anything more, it's filling and healthier than some recipes. This is a 2 thumbs up, thank you.
Very easy and very tasty! I did however make a few changes...I opted to use Barilla's marinara sauce that I added a little wine, garlic, and seasonings along with some ground beef, ground sausage, and a 14.5 oz. can of seasoned diced tomatoes. I did two layers as the meat sauce was quite thick. I baked it covered for 25 minutes and uncovered for an additional 25 minutes. Overall, very good with warm garlic bread, a fresh garden salad and a nice glass of wine!
First time making a sauce like this for lasagna. I made a half version in a 9x9 pan. I also added a little shredded mozzarella with each layer. The flavor is good, but I think I still prefer a 'regular' lasagna with ricotta.
I have been making lasagna for many years so I am a bit of a lasagna snob, this was just plain to us, it needed more, sausage, meat not sure - I also miss the ricotta cheese. I did make my lasagna after this using the bechamel here and it was delicious - a great addition so the recipe did some good for us. I wont make it this way again.
I'm not sure what I did wrong but my sauce looked a little orange. The Bf loved this because it did not have ricotta or cottage cheese. I could not get meat sauce so I added ground beef. I did use some fresh mozzarella that I shredded and added when I added the parmesan. I love how easy it was and will be making this again with a little less milk next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Oven-Ready Lasagna with Meat Sauce and Bechamel
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 187
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