Lasagna With Marinara, Ground Beef And Bechamel

Lasagna With Marinara, Ground Beef And Bechamel

Serves: 8 person
Cooking Time: 1 hour
Lasagna With Marinara, Ground Beef And Bechamel


  • 1 box Barilla lasagna
  • 1 quart milk
  • 1 cup Parmigiano-Reggiano cheese, grated and divided
  • 1 pound ground beef
  • 1 jar marinara sauce
  • 5 tablespoons flour
  • 7 tablespoons butter 7 tablespoons butter
  • Salt and black pepper, to taste


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Enjoy this tasty classic today!
  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 top 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