Lasagne Bolognese

Amount Per Serving
Calories 750		Calories from Fat 396
% Daily Value*
Total Fat 44g		68%
	Saturated Fat 18g	90%
	Trans Fat 1g
Cholesterol 125mg		42%
Sodium 480mg		20%
Total Carbohydrate 53g		18%
	Dietary Fiber 3g	12%
	Sugars 14g
Protein 34g		68%

Vitamin A 50%		Vitamin C 10%
Calcium 40%		Iron 20%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Multiple layers of pasta bake with creamy bechamel and meaty tomato sauce to make a deliciously moist version of this favorite.

3 pounds Barilla Oven-Ready Lasagne

11 ounces chopped celery

3/4 cup extra-virgin olive oil

1 1/2 pounds ground pork

1 1/2 quarts water

as needed salt

3/4 cup butter

3 quarts milk

1 1/2 pounds chopped onions

12 ounces chopped carrots

2 1/4 pounds ground beef

1 1/2 cups dry white wine

1 cup tomato paste

as needed pepper

3/4 cup flour

3 cups Parmesan cheese

Instructions

Spray a 2-inch deep hotel pan with non-stick spray.
Working in batches, process the onions, celery, and carrots in a robocouple until finely minced. Heat the oil in a large rondeau. Add the minced vegetables and saute until translucent. Add the beef and pork and brown the meat. Deglaze with the wine, scraping up the bits of meat. Saute until the wine is reduced. Cover with 1 1/2 quarts water and the tomato paste; season with salt and pepper. Cook until the meat is tender and the sauce is thick.
To make the bechamel: Melt the butter in a large saucepan. Heat the milk in a separate pan. Whisk the flour into the butter; cook until it makes a light roux. Whisk the hot milk gradually into the roux, beating until slightly thickened. Remove from the heat.
In the hotel pan, spread 2 cups bechamel and 2 2/3 cups bolognese. Top with a layer of uncooked lasagne sheets, leaving them room to expand. Repeat the layering of bechamel, bolognese, and pasta, adding about 1/2 cup Parmesan after the pasta. Make 4 more layers this way, finishing with the remaining Parmesan.
Bake, uncovered, in a 350°oven for 45 minutes, until bubbling and hot through. Let the lasagne stand for 15 to 20 minutes before cutting. Or, cool completely, and reheat individual portions as needed.