Oven Ready Lasagna With Meat Sauce And Bechamel Recipes

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 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 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.