Lasagne alla Bolognese

Collezioni - Lasagne - Barilla

Made with

Lasagne | Barilla

Share
Print
Prep
Cook
Skill
Expert


Ingredients

Ingredients for 12 people

1 box Barilla® Oven Ready Lasagne

FOR THE BOLOGNESE SAUCE:

  • ¼ cup extra virgin olive oil
  • 2 stalks celery, chopped
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • ¾ pound ground beef
  • ½ pound ground pork
  • ½ cup dry white wine
  • 3 cups water
  • ⅓ cup tomato paste
  • salt to taste
  • freshly ground black pepper to taste
FOR THE BÉCHAMEL SAUCE:
  • 4 tablespoon butter
  • 4 tablespoons flour
  • 4 cups milk
  • salt to taste
  • freshly ground black pepper to taste
  • 1 cup, Parmigiano cheese, grated

Method

  • BOLOGNESE SAUCE:
    • PROCESS onions, celery and carrots in a food processor until finely minced.
    • HEAT oil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes.
    • ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
    • COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1/2 hours or until meat is tender and sauce is thick.
  • BECHAMEL SAUCE:
    • MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
    • ADD flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
    • ADD hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
  • ASSEMBLE LASAGNE:
    • PREHEAT oven to 350°. Assemble lasagne in a 13x9 inch baking pan.
    • SPREAD ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the meat sauce.
    • ASSEMBLE 5 layers each with 3 sheets Barilla® Oven Ready Lasagne, béchamel sauce, meat sauce and grated cheese.
    • BAKE uncovered for 25 minutes or until heated throughout. Let stand 10 minutes before cutting.
Show more