Oven-Ready Lasagna with Meat Sauce and Bechamel Recipe - Allrecipes.com
Oven-Ready Lasagna with Meat Sauce and Bechamel Recipe
  • READY IN 45 mins

Oven-Ready Lasagna with Meat Sauce and Bechamel

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Pre heat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2014

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.

 
Most Helpful Critical Review
Dec 17, 2014

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.

 
Apr 24, 2014

Quick, easy and flavorful. Loved it.

 
Aug 13, 2014

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.

 
Dec 29, 2014

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!

 
Jan 14, 2015

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.

 
Dec 31, 2014

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.

 
Dec 30, 2014

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.

 

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Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 920 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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