Barilla® Collezione Egg Lasagna

with Bolognese Sauce

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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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  • 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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