Barilla Lasagne
This classic Barilla lasagna combines a rich Bolognese meat sauce and creamy béchamel layered with tender oven-ready pasta for the ultimate Italian comfort dish.
Equipment
- 13x9-inch Baking Dish
- Saucepan
- Skillet
Ingredients
Bolognese Sauce
- 1 box Barilla Oven-Ready Lasagne
- 1/4 cup extra virgin olive oil
- 2 stalks celery chopped
- 1 medium carrot chopped
- 1 small onion chopped
- 3/4 pound ground beef
- 1/2 pound ground pork
- 1/2 cup dry white wine
- 3 cups water
- 1/3 cup tomato paste
- salt and freshly ground black pepper to taste
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp flour
- 4 cups milk
- 1 cup grated Parmigiano cheese
Instructions
- Finely mince the onion, celery, and carrot. Sauté in olive oil for about 20 minutes.
- Add the ground beef and pork, cook until browned. Stir in wine and cook until reduced.
- Stir in tomato paste and water. Season and simmer for 90 minutes until thickened.
- In a saucepan, melt butter. Add flour and cook for 3 minutes. Gradually whisk in milk and cook until thick. Stir in Parmigiano cheese.
- Preheat oven to 350°F. Spread béchamel sauce in baking dish. Layer uncooked lasagna, béchamel, meat sauce, and cheese. Repeat for 5 layers.
- Bake uncovered for 25 minutes. Let rest 10 minutes before serving.
Notes
You can make the sauces in advance and assemble the lasagna the day you plan to bake it.