- 1 (9 ounce) box Barilla® Oven Ready Lasagne
- 1 quart milk
- 6 tablespoons butter
- 5 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
- 1 (24 ounce) jar Barilla® Meat Sauce
- 1/2 cup fresh basil leaves, julienned
- 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.
04/27/2018
recipepes.com
Oven-Ready Lasagna with Meat Sauce and Bechamel, recipe
PT15M
PT1H
5
455 calories
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