Lasagne Bolognese. Picture supplied

(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

Bolognese sauce
  1. Process onions, celery and carrots in a food processor until finely minced.
  2. Heat oil in a large frying pan. Add minced vegetables and sauté over medium high heat for 20 minutes.
  3. 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.
  4. 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
  1. Melt butter in a saucepan. In a separate saucepan, heat milk.
  2. Add flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
  3. Add hot milk gradually to flour and butter, beating the mixture with a whisk until thickened.
Assemble lasagne
  1. Preheat oven to 180°C. Assemble lasagne in a baking dish (approx. 33x23 cm).
  2. Spread ½ cup béchamel sauce on the bottom of the pan. Top with ¼ cup of the meat sauce. 
  3. Assemble 5 layers each with 3 sheets Barilla lasagne, béchamel sauce, meat sauce and grated cheese.
  4. Bake uncovered for 20 minutes or until heated throughout. Let it stand for 10 minutes before cutting. 
* Recipe supplied by Chef Giorgio Nava