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Barilla® Lasagne alla Bolognese



Ingredients for 5 people      

For the Bolognese sauce:
  • 1 stalk celery
  • 1 carrot
  • 1 onion medium
  • 4 ounces Italian pancetta
  • 2 ounces butter
  • 2 pounds ground beef
  • 1 pound ground pork
  • ½ cup white wine
  • 8 ounces tomato paste
  • To taste salt and pepper

For the béchamel sauce:
  • 6 ounces butter
  • 5 ounces flour
  • 2 quarts milk
  • to taste salt pepper

For the lasagna:
  • 1 box Barilla® Oven-Ready Lasagne
  • 2 cups Bolognese sauce
  • 2/3 cup grated Parmigiano-Reggiano cheese
  • 2 ounces butter Bechamel sauce


  1. 1
    For the Bolognese sauce: grind the vegetables and the pancetta in a meat grinder
  2. 2
    A food processor can be substituted if necessary
  3. 3
    Place mixture in a pot with the butter and cook for 20 minutes
  4. 4
    Add the meat and stir fry for 30 minutes
  5. 5
    When the bottom of the pot begins to stick, deglaze with the white wine
  6. 6
    Let it evaporate well
  7. 7
    Cover with water and add the tomato paste, then Simmer until the water is completely evaporated (it should take at least 2 hours)
  8. 8
    For the béchamel sauce: melt the butter in a pan
  9. 9
    Add the flour and cook for 3 minutes
  10. 10
    Meanwhile, bring the milk to a boil, stir in the butter and flour
  11. 11
    Simmer for five minutes
  12. 12
    Start by placing a little bit of béchamel sauce on the bottom of the casserole, then build the 5 layers of lasagne, alternating pasta, béchamel sauce, Bolognese sauce, butter and parmigiano
  13. 13
    End the lasagne with meat, béchamel sauce and the grated cheese
  14. 14
    Bake uncovered at 375°F until the lasagne is bubbling and the corners are getting brown; about 35 minutes

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