Ingredients for 4 people
- 10 Sheets of Barilla® Lasagne
- 200g Barilla® Bolognese sauce
- 30g Onions, finely chopped
- 30g Celery, finely chopped
- 200g Beef, minced
- 40g Butter
- 40g Parmigiano cheese
- 900g Whole milk
- 40g Wheat Flour
- Salt to taste
- Nutmeg to taste
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 with salt and nutmeg if desired. Pass béchamel through a sieve to remove any lumps.
Preheat oven to 180°C.
MAKE THE BOLOGNESE SAUCE
Add oil to a large fry pan and when hot, add the onion and cook for 2-3 minutes. Add the meat and cook until browned, adding salt and pepper to taste. Combine with Barilla’s Bolognese sauce and bring to a simmer. Add salt and pepper to taste
ASSEMBLE THE LASAGNE
Grease a rectangular baking pan with a little butter, spread a thin layer of béchamel on the bottom of the dish, then add Lasagne sheets. Add béchamel, then a quarter of the Bolognese sauce and Parmigiano Reggiano cheese. Repeat this process four or five times.
BAKEBake Lasagne in pre-heated oven for 20-25 minutes and allow to rest for 5 minutes before serving.