1 jar Newman’s Own® Sockarooni Pasta Sauce
2 cups Parmigiano Reggiano cheese, grated
1 package lasagna noodles
For the Béchamel Sauce:
4 Tbsp of butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
Place a large pot of heavily salted water over high heat. When boiling, add your Lasagna noodles and cook until al dente, then drain and set aside.
While the noodles are cooking, make the béchamel sauce: In a saucepan, heat the butter over medium-low heat until melted. Add in the flour and stir with a wooden spoon until a paste forms. Add in a smidge of the milk and stir together until mixture loosens. Gradually add the remaining milk in small increments and continue stirring with a whisk. Stirring constantly, let the sauce cook over low heat until it thickens, about 10 minutes.
Preheat oven to 375 degrees. To assemble lasagna: Into a large, deep oven-proof casserole dish, ladle a small amount of Sockarooni sauce onto the bottom, followed by a small amount of béchamel sauce. Sprinkle some Parmigiano Reggiano cheese over the sauces and layer with 3 Lasagna noodles. Continue with the same pattern until your dish is complete. Top the final layer of noodles with ragu, béchamel sauce, and grated Parmigiano Reggiano.
Bake for approximately 25-30 minutes, until golden brown & bubbling. Allow to cool prior to serving.
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