Recipe By Barilla
Published Feb 18th
Oven-Ready Lasagna with Meat Sauce and Bechamel
Prep 20m Cook 25m Additional - Ready In 45m
Servings 6 servings Calories 496

Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.

Recipe Ingredients

  • 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
  • ¼ teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese
  • 1 (24 ounce) jar Barilla® Meat Sauce
  • ½ cup fresh basil leaves, julienned

Cooking Directions

  1. 1 Pre heat the oven to 375 degrees F.
  2. 2 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.
  3. 3 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.
  4. 4 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
  • Carbohydrate 55 g
  • Cholesterol 67.8 mg
  • Fat 20.8 g
  • Fiber 4.6 g
  • Protein 19.1 g
  • Saturated Fat 11.7 g
  • Sodium 881.6 mg
  • Sugar 7.8 g


  1. First time making a sauce like this for lasagna. I made a half version in a 9x9 pan. I also added a little shredded mozzarella with each layer. The flavor is good but I think I still prefer a 'regular' lasagna with ricotta.
  2. I have been making lasagna for many years so I am a bit of a lasagna snob this was just plain to us it needed more sausage meat not sure - I also miss the ricotta cheese. I did make my lasagna after this using the bechamel here and it was delicious - a great - Read more ...
  3. I'm not sure what I did wrong but my sauce looked a little orange. The Bf loved this because it did not have ricotta or cottage cheese. I could not get meat sauce so I added ground beef. I did use some fresh mozzarella that I shredded and added when I added the parmesan. I - Read more ...
  4. Very easy and very tasty! I did however make a few changes...I opted to use Barilla's marinara sauce that I added a little wine garlic and seasonings along with some ground beef ground sausage and a 14.5 oz. can of seasoned diced tomatoes. I did two layers as the meat sauce was quite thick. I - Read more ...
  5. After reading other reviewer's suggestions and making some adjustments this is a good recipe. I'm not a huge fan of jarred sauce but this is really good! I added in extra garlic crushed red pepper onion garlic and Italian sausage. Before a lot of people write in and complain that I totally changed the recipe - Read more ...
  6. My kids enjoyed this dish but my husband and I weren't as impressed. The bechamel sauce was great - I plan on incorporating that into our regular lasagna recipe in the future. But the rest reminded us too much of the pre-made lasagna you purchase from the store. I added some cooked ground beef to - Read more ...
  7. How easy is this...I started making my Lasagna with Béchamel sauce a while back to cut down on ingredients. You really don't need anything more it's filling and healthier than some recipes. This is a 2 thumbs up thank you.
  8. Quick easy and flavorful. Loved it.
  9. My family decided I could cook after I fixed this! I use Italian sausage with a little extra Italian seasoning, garlic and rosemary. I bake it about 40 minutes instead of the recommended 25 because when I tried 25 the center was still cool. You could always check it with a food thermometer before setting - Read more ...