Lasagne Bolognese

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
  1. Spray a 2-inch deep hotel pan with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.