Lasagna With Marinara, Ground Beef And Bechamel



Prep Time

15 minutes

Cooking Time

35 - 40 minutes

  • 1 box Barilla lasagna

  • 1 quart milk

  • 7 tablespoons butter                                                                      

  • 5 tablespoons flour        

  • 1 cup Parmigiano-Reggiano cheese, grated and divided

  • 1 pound ground beef

  • 1 jar marinara sauce

  • Salt and black pepper, to taste    

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Enjoy this tasty classic today!

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1) Pre-heat oven to 400 degrees Fahrenheit.

2) In a medium sized pot, heat milk; at the same time, in another similar sized pot, melt the butter and whisk in the flour and cook for 1-2 minutes

3) Slowly whisk the warm milk into the roux, bring to a simmer and season with salt and pepper

4) Remove from heat and stir in ¾ cup Parmigiano-Reggiano cheese

5) Meanwhile, in a large nonstick skillet, 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

6) Spray a 13 x 9 inch glass baking pan with cooking spray

7) On the bottom of the pan, place 1/6 of the béchamel sauce and cover with 3 sheets of lasagna

8) Top with 1/6 of the béchamel and 1/5 of the meat sauce and continue alternating with the lasagna sheets for 4 more layers

9) The final layer should be béchamel topped with sauce and the remaining 1/4 cup of Parmigiano-Reggiano cheese

10) Bake for 20 minutes covered with foil, then uncovered for 5 more minutes or until the corners are brown and bubbling

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