OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL
Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 496 calories, Carbohydrate 55 g, Cholesterol 67.8 mg, Fat 20.8 g, Fiber 4.6 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 881.6 mg, Sugar 7.8 g
CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L
Another fantastic Italian dish from Cucina. Lasagna is one of my favourite dishes and I just love the cheese! Yummy!!!
Provided by Pinaygourmet 345142
Categories Veal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 30
Steps:
- For the Meat Sauce:.
- Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
- Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
- Cook sausages in a frying pan. Remove, slice and set aside.
- For the Bechamel Sauce:.
- In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
- Blend in the Cheddar cheese, stirring well. Set aside to cool.
- Assemble the lasagna:.
- Preheat oven to 400°F.
- Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
- Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
- Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
- Garnish with fresh basil leaves.
- Bake in centre of oven for 40 minutes.
Nutrition Facts : Calories 1224, Fat 76.1, SaturatedFat 37, Cholesterol 269.6, Sodium 1716.7, Carbohydrate 64.6, Fiber 6.5, Sugar 11, Protein 70.9
CLASSIC ITALIAN LASAGNA
Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F.
- Bechamel sauce:
- In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
- In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CLASSIC LASAGNA
I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box.
Provided by keen5
Categories Meat
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large heavy pan lightly brown beef and onion in oil.
- Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
- Meanwhile cook lasagne as directed; drain.
- In 13x9x2" baking pan, spread about 1 cup sauce.
- Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
- Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
- Allow to stand for 15 minutes; cut in squares to serve.
- Makes 8 servings.
- I make this a lot and serve with Italian garlic bread and salad.
- It always gets a rave review, especially if the mozzarella strings with every bite.
Nutrition Facts : Calories 506.1, Fat 29.8, SaturatedFat 14.5, Cholesterol 101, Sodium 1453, Carbohydrate 28.1, Fiber 3.7, Sugar 7.3, Protein 33
More about "classic lasagna with meat sauce tomatoes and bechamel sauce l recipes"
CLASSIC LASAGNA WITH BECHAMEL SAUCE - MUCH BUTTER
From muchbutter.com
5/5 (1)Servings 8Cuisine ItalianCategory Main Course
- Heat olive oil in a pan over medium heat. Add onion then sauteed until translucent for about 3 minutes.
- In a pan, melt butter over medium heat. After melted, add the flour and toast until the flour turns a little bit golden.
CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND …
From readersdigest.ca
Category Main CoursesEstimated Reading Time 2 mins
CLASSIC LASAGNA - ONCE UPON A CHEF
From onceuponachef.com
CLASSIC LASAGNA WITH MEAT SAUCE,TOMATOES AND BECHAMEL
From basilmomma.com
THE BEST LASAGNA RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
HOMEMADE LASAGNA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CLASSIC LASAGNA WITH BéCHAMEL RECIPE – REAL FOOD WITH …
From realfoodwithsarah.com
HOMEMADE LASAGNA WITH BECHAMEL + VIDEO | KEVIN IS COOKING
From keviniscooking.com
LASAGNA WITH BECHAMEL SAUCE - VEENA AZMANOV
From veenaazmanov.com
CLASSIC MEAT LASAGNA - COMPLETELY DELICIOUS
From completelydelicious.com
LASAGNA WITH BéCHAMEL SAUCE (THE BEST) - JOYOUS APRON
From joyousapron.com
CLASSIC LASAGNA WITH BéCHAMEL - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BéCHAMEL SAUCE
From stage.readersdigest.ca
CLASSIC LASAGNA. CLASSIC LASAGNA WITH MINCED MEAT AND BECHAMEL …
From vk.com
LASAGNA WITH RICOTTA BECHAMEL - ALLRECIPES
From allrecipes.com
COOKING THE MOST DELICIOUS LASAGNA 1. CLASSIC LAZA A …
From vk.com
I TRIED GIADA DE LAURENTIIS' CLASSIC ITALIAN LASAGNA | KITCHN
From thekitchn.com
CLASSIC LASAGNA. I LOVE LASAGNA, I COOK NOT THAT VERY OFTEN, BUT WITH ...
From vk.com
CLASSIC LASAGNA RECIPE - SAVORY NOTHINGS
From savorynothings.com
You'll also love