Gently bring milk to the boil in a medium saucepan. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
TO START
Preheat oven to 180°C.
MAKE THE BOLOGNESE SAUCE
Add oil to a large fry pan and when hot, add the onion and garlic and cook for 2-3 minutes. Then add the pancetta and cook for one minute. Add veal and pork mince and cook until browned, adding salt and pepper to taste. Combine with Barilla’s Bolognese sauce and bring to a simmer.
ASSEMBLE THE LASAGNE
In a rectangular baking dish, spread a thin layer of béchamel on the bottom of the dish, then add Lasagne sheets. Add béchamel, then a quarter of the Bolognese sauce and Parmigiano Reggiano cheese. Repeat this process four or five times.
BAKE
Bake Lasagne in pre-heated oven for 20-25 minutes and allow to rest for 5 minutes before serving.
