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Barilla® Collezione Egg Lasagna
with Bolognese Sauce
Ratings
- Prep
- Cook
- Skill
- Accomplished
Ingredients
Ingredients for 6 people
- 1 box Barilla® Collezione Egg Lasagne
- 4 ounces (114 g) ground pork
- 4 ounces (114 g) ground beef
- 1 3/4 ounces (50 g) carrots
- 1 3/4 ounces (50 g) onions
- 1 3/4 ounces (50 g) celery
- 4 tablespoons (60 mL) extra virgin olive oil
- 1/2 cup (125 mL) tomato paste
- 1/3 cup (84 mL) dry red wine
- Salt and pepper to taste Water (about 1 cup) as needed
- 5 1/2 tablespoons (83 mL) butter
- 5 tablespoons (75 mL) flour
- 6 cups (1.4 L) milk Salt to taste
- Nutmeg to taste
- 2 tablespoons (30 mL) butter
- 1 cup (340 g) Parmigiano-Reggiano cheese grated
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Instructions
- Heat olive oil in a pan over medium heat and sauté minced onion, carrot and celery until golden
- Add ground meat and cook over high heat until brown and cooked through
- Pour in red wine, season with salt and pepper; reduce until dry
- Lower the heat and stir in tomato paste and water
- Cook over low heat for about 40 minutes, adding spoonfuls of warm water, if too thick
- Prepare Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly
- Add milk in a steady stream and bring to a boil, whisking constantly
- Season with salt and nutmeg
- Cook for a few more minutes until thick
- 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
- Make a layer of Béchamel and a layer of meat sauce with Parmigiano
- Continue this process, alternating pasta and sauce, and finish with a layer of pasta
- Cover with remaining Béchamel sauce and pats of butter
- Cook in a preheated 350°F oven for 30 minutes or until the surface is golden crunchy
- Remove from the oven and set aside to rest for 15 - 20 minutes before serving
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