RECIPE: Barilla Classic Lasagne
Serves: 6 | Prep time: 30 min | Cooking time: 20 min + 5 min to rest
Ingredients:
─ 250g Barilla Lasagne
─ 1 jar Barilla Bolognese sauce
─ 150g veal mince
─ 150g pork mince
─ 1/3 onion, finely chopped
─ 1 garlic clove, crushed
─ 50g Italian Pancetta
─ 100g Parmigiano Reggiano cheese, grated and split into 4
─ Salt and pepper, to taste
─ Extra Virgin Olive oil
Bechamel:
─ 1.5L milk
─ 75g butter
─ 75g flour
─ Salt and pepper, to taste
Method:
Bechamel:
1. Preheat oven to 180°C then make the béchamel.
2. Gently bring milk to the boil. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
3. 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 if desired. Pass béchamel through a sieve to remove any lumps.
1. Add oil to a large fry pan and when hot, add onion and garlic and cook for 2-3 min. Then add pancetta and cook for 1 minute. Add veal and pork mince and cook until brown, add salt and pepper. Combine with Barilla’s Bolognese sauce and bring to a simmer.
2. In a rectangular baking dish, spread a thin layer of béchamel (see method above) on the bottom of the dish, then add Lasagne sheets.
3. Add béchamel, then a ¼ of the Bolognese sauce and Parmigiano Reggiano cheese. Repeat this process four or five times.
4. Bake Lasagne in pre-heated oven for 20 minutes and leave for 5 minutes before serving.
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