LASAGNE ALLA BOLOGNESE
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: 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 bottom of pan. Add wine; scrape browned bits of meat on bottom of 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 1-1½ 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 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 pan. Top with ¼ cup of the meat sauce.
Assemble 5 layers each with 3 sheets of 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.