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. photos by coco TRIVIA: Lasagne, the most well-known pasta al forno, varies from region to region. In Tuscany and Emilia-Romagna they make it with a béchamel, a meat ragu, and grated Parmigiano. In Ligurians they make it with pesto, in Veneto with Radicchio from Verona…