Ingredients
(Serves 12 people)
- 1 box Barilla Lasagne sheets
For the Bolognese sauce
- ¼ cup extra virgin olive oil
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 1 small onion, chopped
- 340 g ground beef
- 230 g 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 tbs butter
- 4 tbs flour
- 4 cups milk
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup Parmesan cheese, grated
Method
Bolognese sauce
- Process onions, celery and carrots in a food processor until finely minced.
- Heat oil in a large frying pan. Add minced vegetables and sauté over medium high heat for 20 minutes.
- Add ground meat; cook until meat sticks to the bottom of the pan. Add wine; scrape browned bits of meat on the bottom of the 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 ½ hours or until meat is tender and sauce is thick.
Béchamel sauce
- Melt butter in a saucepan. 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 the mixture with a whisk until thickened.
Assemble lasagne
- Preheat oven to 180°C. Assemble lasagne in a baking dish (approx. 33x23 cm).
- Spread ½ cup béchamel sauce on the bottom of the pan. Top with ¼ cup of the meat sauce.
- Assemble 5 layers each with 3 sheets Barilla lasagne, béchamel sauce, meat sauce and grated cheese.
- Bake uncovered for 20 minutes or until heated throughout. Let it stand for 10 minutes before cutting.
*Recipe supplied by Chef Giorgio Nava