Indulge in the rich and authentic taste of our Tomato & Basil Pasta Sauce made with organic Italian Tomatoes - a Whole Foods exclusive flavor brought straight from the fields of Italy. Our simple yet versatile sauce is perfect for pastas, baked casseroles, dips, pizzas, and more. Our pasta sauces offer a perfectly thick consistency, thanks to our wholesome ingredients. Elevate your meals with our Tomato & Basil Pasta Sauce - the taste of Italy in every bite! 

Cooking Instructions: Heat sauce gently in a saucepan over medium-high heat for a few minutes. Pour over your favorite pasta. 

Skillet Lasagna

INGREDIENTS

• 1 lb lean ground beef
• 1 jar Botticelli Tomato & Basil Pasta Sauce
• 4 tbsp. Botticelli Cooking Extra Virgin Olive Oil
• 8oz whole lasagna noodles, broken into fourths
• 1 cup chicken broth, plus more if needed
• ¼ cup wine
• 2 cups mozzarella cheese, shredded
• ¼ cup parmesan cheese, finely grated, plus more for serving
• 1 cup ricotta cheese
  3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 1 2/3 cups whole milk
• 1/8 tsp. ground nutmeg
• salt and pepper, to taste
• fresh parsley, for garnish
• fresh basil, for garnish

PREPARATION

1. In a deep 14 inch skillet, heat the extra virgin olive oil over medium high heat. Add the ground beef, salt and pepper and begin breaking up the meat using a spoon. Let cook for 6-8 minutes.
2. Once browned, pour in the Tomato & Basil pasta sauce and stir to combine. Use the broth to fully empty the jar and then pour that in the skillet as well. Stir to combine and bring to a simmer.
3. Add the pieces of lasagna in an even layer across the mixture and submerge them within the sauce.
4. Reduce the heat to medium and let simmer stirring occasionally. Add extra broth as needed and cook until the noodles are cooked through and tender, about 25 minutes.
5. In the meantime, cook the bechamel sauce.
6. In a separate saucepan, heat the butter on medium low heat.
7. Once melted, add the flour and quickly whisk together to form a flour paste.
8. Add the milk in small batches whisking between each pour. Once milk has been incorporated, add the ricotta, nutmeg, salt and pepper. Whisk together until velvety smooth.
9. Once the pasta is cooked and the sauce has thickened, pour the ricotta bechamel over the sauce mixture in the skillet.
10. Spread the mozzarella across the skillet and top with the parmesan. Cover with a lid and let simmer for about 5 minutes. For crispy cheese, broil the skillet until bubbly and golden brown.
11. Uncover and let stand for 5 minutes. Garnish with fresh parsley and basil, serve and enjoy!