I discovered these oven-ready lasagna noodles (no need to cook nor drain the pasta) a while ago but I’d never give it a try fearing that the taste of the dish would have been affected negatively, instead “Surprise! Surprise!” the result was really delicious and nobody could tell the difference. I made ragu’ and béchamel from scratch, but if you want to make it even quicker Barilla offers meat-based sauces like traditional Bolognese and various white sauces like classic béchamel. If you decide to go the faster way please let me know about the result. You can make it also vegetarian by using mushrooms or other vegetables instead of the Bolognese Sauce.
Home-made bolognese ragu', white sauce (béchamel) and lots of freshly grated parmigiano are the key ingredients of a classic lasagna. Too lazy to make all ingredients from scratch? Barilla makes a very good white sauce and oven-ready noodles!
- oven-ready lasagne (Barilla) - 1 box
- béchamel (white sauce) - 4-5 cups
- ragu' (Bolognese Sauce) - 4 cups
- grated parmigiano (parmesan cheese) - 3 cups
- opt. butter - 2 tsb.
grease pan bottom with butter, grate cheese, set oven at 400 F*
add parmesan cheese, add one more layer of pasta alligned in opposite direction
cover with béchamel, then ragu', and sprinkle with parmesanrepeat for 3-4 layers (or less if your pan is not high enough)as a final layer addbéchamel, ragu' sauce and sprinkle with lots of cheese opt. add some little piece of butter on the top
cover with aluminum foil and bake for about 15 minutes at 400 F*, remove foil and cook for a little more ( 5-10') or till the top bubbles and the corners get slightly brown.
Let cool down for 10'/15' before serving.