Barilla® Collezione Egg Lasagna

Instructions

1. 1
   Heat olive oil in a pan over medium heat and sauté minced onion, carrot and celery until golden
2. 2
   Add ground meat and cook over high heat until brown and cooked through
3. 3
   Pour in red wine, season with salt and pepper; reduce until dry
4. 4
   Lower the heat and stir in tomato paste and water
5. 5
   Cook over low heat for about 40 minutes, adding spoonfuls of warm water, if too thick
6. 6
   Prepare Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly
7. 7
   Add milk in a steady stream and bring to a boil, whisking constantly
8. 8
   Season with salt and nutmeg
9. 9
   Cook for a few more minutes until thick
10. 10
    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
11. 11
    Make a layer of Béchamel and a layer of meat sauce with Parmigiano
12. 12
    Continue this process, alternating pasta and sauce, and finish with a layer of pasta
13. 13
    Cover with remaining Béchamel sauce and pats of butter
14. 14
    Cook in a preheated 350°F oven for 30 minutes or until the surface is golden crunchy
15. 15
    Remove from the oven and set aside to rest for 15 - 20 minutes before serving