OVEN-READY LASAGNE WITH MARINARA SAUCE, GROUND BEEF & BÉCHAMEL

INGREDIENTS 

Serves 6-8
1 box Barilla Oven-Ready Lasagne
 1 jar Barilla Marinara Sauce
 1 quart milk
7 tablespoons butter
5 tablespoons flour Salt, to taste Black pepper, to taste
 1 cup Parmigiano-Reggiano cheese, grated and divided
1 pound ground beef

PREPARATION 

Prep Time: 25 minutes
 Cook Time: 25 minutes
 • PRE-HEAT 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 warm 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 13 x 9 inch glass baking pan 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.