Rao’s Classic Meat Lasagna with Béchamel Sauce

Rao's Classic Meat Lasagna with Béchamel Sauce, featuring layers of pasta, seasoned meat, creamy béchamel, and melted cheese baked until golden. Rao's Classic Meat Lasagna with Béchamel Sauce, featuring layers of pasta, seasoned meat, creamy béchamel, and melted cheese baked until golden.
Prep Time: 35 mins
Total Time: 140 mins
Serves: 8 People

This quick meat lasagna recipe swaps traditional ricotta for a silky homemade béchamel sauce, layered with rich Rao's Homemade® Marinara meat sauce, tender pasta, and melted mozzarella and Parmigiano-Reggiano for an easy, restaurant-quality lasagna the whole family will love; with about 35 minutes of active prep, this simplified take on classic Italian lasagna delivers all the comforting, cheesy layers you crave in less hands-on time, making it a perfect weeknight dinner or cozy Sunday family meal.

Ingredients

  • 1 (24 oz) jar Rao’s Homemade® Marinara Sauce
  • 1 lb ground beef (or beef/pork blend)
  • 1 small onion, diced (optional)
  • 16–18 lasagna noodles
  • 1½ cups freshly grated Parmigiano-Reggiano
  • 4–6 oz fresh mozzarella, torn into pieces

For the béchamel:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2½ cups whole milk
  • Salt and a pinch of nutmeg

Directions

  • Bring a large pot of salted water to boil. Cook the lasagna noodles until al dente, about 8–10 minutes. Drain and lay flat on paper towels to prevent sticking.
  • In a large skillet over medium-high heat, brown the ground beef (and onion, if using), about 8–10 minutes.
  • Stir in the Rao’s Homemade® Marinara Sauce and simmer for 10–15 minutes, until slightly thickened. You should have about 4 cups of meat sauce in total.
  • Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  • Slowly stream in the milk, whisking constantly, until smooth. Simmer until lightly thickened, about 5–7 minutes, then season with salt and a pinch of nutmeg.
  • Preheat oven to 375°F.
  • Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish. Top with a layer of cooked noodles (about 4).
  • Spread ½ cup of béchamel over the noodles, then sprinkle with ⅓ cup Parmigiano-Reggiano.
  • Repeat the layers (sauce, noodles, béchamel, Parmigiano-Reggiano) three more times, for 4 layers total.
  • Top with the remaining béchamel and Parmigiano-Reggiano, then scatter the torn mozzarella over the top.
  • Bake for 50 minutes, until bubbly and golden. Let rest 10–15 minutes before slicing. For an extra-crispy top, broil for 1–2 minutes at the end.

Made With

Marinara Sauce, 24 oz

Marinara Sauce

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