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Barilla® Oven-Ready Lasagne with Bolognese Sauce

di Academia Barilla

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Barilla® Oven-Ready Lasagne with Bolognese Sauce
PREPARATION TIME
2 hours

DIFFICULTY
Medium

TYPE
Main course

ITALIAN REGION
Emilia Romagna


TYPE OF RECIPE
Pork


Ingredients for 6 people


1 box Barilla® Oven Ready Lasagne
4 ounces ground pork
4 ounces ground beef
1 3/4 ounces carrots
1 3/4 ounces onions
1 3/4 ounces celery
4 tablespoons extra virgin olive oil
1/2 cup tomato paste
1/3 cup dry red wine
Salt and pepper to taste
Water (about 1 cup) as needed
5 1/2 tablespoons butter
1/2 cup flour
3 cups milk
Salt to taste
Nutmeg to taste
2 tablespoons butter
1 cup Parmigiano-Reggiano cheese grated



Preparation 2 hours preparation + 30 minutes cooking
1. Heat olive oil in a pan over medium heat and sauté minced onion, carrot and celery until golden

2. Add ground meat and cook over high heat until brown

3. Pour in red wine, season with salt and pepper and reduce until dry

4. Lower the heat and stir in tomato paste and water

5. Cook over low heat for about 40 minutes, adding spoonfuls of warm water, if too thick

6. Prepare Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly

7. Add milk in a steady stream and bring to a boil, whisking constantly

8. Season with salt and nutmeg

9. Cook for a few more minutes until thick

10. Clean spinach and boil in salted water for 2 - 3 minutes

11. Drain and squeeze out excess water with a towel

12. Chop with a knife or food processor

13. In a buttered ovenproof baking dish, pour a layer of Bolognese sauce with grated Parmigiano, then arrange a layer of pasta to cover the bottom of the dish

14. Make a layer of Béchamel and a layer of meat sauce with Parmigiano

15. Continue this process, alternating pasta and sauce, and finish with a layer of pasta

16. Cover with remaining Béchamel sauce and pats of butter

17. Cook in a preheated 350°F oven for 30 minutes or until the surface is golden crunchy

18. Remove from the oven and set aside to rest for 15 - 20 minutes before serving