Ingredient
- 1 box Barilla® Oven Ready Lasagne
For the bolognese sauce:
- ¼ cup extra virgin olive oil
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 small onion, chopped
- ¾ pound ground beef
- ½ pound ground pork
- ½ cup dry white wine
- 3 cups water
- ⅓ cup tomato paste
- salt to taste
- freshly ground black pepper to taste
For the bechamel sauce:
- 4 tablespoon butter
- 4 tablespoons flour
- 4 cups milk
- salt to taste
- freshly ground black pepper to taste
- 1 cup, Parmigiano cheese, grated
Method
Bolognese sauce
- Process onions, celery and carrots in a food processor until finely minced.
- Heatoil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes.
- Add ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
- Cover meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1/2 hours or until meat is tender and sauce is thick.
Bechamel sauce
- Melt butter in a 4-quart pot. In a separate saucepan, heat milk.
- Add flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
- Add hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
Assemble lasagne
- Preheat oven to 180 °C.
- Assemble lasagne in a 13×9 inch baking pan.
- Spread ½ cup béchamel sauce on the bottom of pan.
- Top with ¼ cup of the meat sauce.
- Assemble 5 layers each with 3 sheets Barilla® Oven Ready Lasagne, béchamel sauce, meat sauce and grated cheese.
- Bake uncovered for 25′ or until heated throughout.
- Let stand 10′ before cutting.