BARILLA LASAGNE

WITH VEAL, MUSHROOMS & RICOTTA SAUCE

La Colleione Egg Lasagne

Made with

Barilla Lasagne

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  • Prep
  • Cook
  • Skill
    Accomplished

 

  • 705.7
    Calories
  • 31.5g
    Total Fat
  • 42g
    Protein
  • 58.8g
    Total Carbohydrates

Ingredients

Ingredients for 4 people

  • 250g Barilla Lasagne sheets
  • 1 jar Barilla Ricotta sauce
  • ½ cup red wine
  • 300g veal mince
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 10 parsley leaves, roughly chopped
  • 50gr Italian pancetta
  • 2 cups button mushrooms, thinly sliced
  • 100g Provolone cheese grated (divided by 4 quantities)
  • 100g Grana Padano cheese, grated (divided by 4 quantities)
  • Salt and pepper, to taste
  • Extra Virgin Olive oil

Béchamel

  • 1.5L milk
  • 75g butter
  • 75g flour
  • Salt and pepper, to taste

Instructions

  • MAKE THE BECHAMEL

    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 SAUCE

    Gently heat some oil in a large fry pan. Once hot, add onion and garlic and cook for 2-3 minutes. Add mushrooms and cook until soft. Then add the veal and brown, stirring to ensure there are no lumps. Add the parsley, and season with salt and pepper to taste, then add wine and allow it to evaporate.  Add the Ricotta sauce, bring to a simmer and cook for 2 minutes. Set aside to cool.



  • ASSEMBLE THE LASAGNE

    In a rectangular baking dish, spread a thin layer of béchamel on the bottom of the dish then cover with a layer of Lasagne sheets. Put a layer of béchamel, then a layer of the veal and mushroom sauce. Sprinkle with Provolone and Grana Padano cheese and cover again with Lasagne sheets. Repeat this process four times.



  • BAKE

    Bake Lasagne in pre-heated oven for 20-25 minutes and allow to rest for 5 minutes before serving.
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