Lasagne Bolognese

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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


  • 3 lbs. Barilla® Oven-Ready Lasagne
  • 1 1/2 lbs. chopped onions
  • 11 oz. chopped celery
  • 12 oz. chopped carrots
  • 3/4 cup extra-virgin olive oil
  • 2 1/4 lb. ground beef
  • 1 1/2 lb. ground pork
  • 1 1/2 cups dry white wine
  • 1 1/2 qt. water
  • 1 cup tomato paste
  • As needed salt
  • As needed pepper
  • 3/4 cup butter
  • 3/4 cup flour
  • 3 qt. milk
  • 3 cups Parmesan cheese


Step 1

Spray a 2-inch deep hotel pan with non-stick spray.

Step 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 qts. water and the tomato paste; season with salt and pepper. Cook until the meat is tender and the sauce is thick.

Step 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.

Step 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.

Step 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.

Chef Recommended Cuts
  • Oven-Ready Lasagne
  • Whole Grain Lasagne
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (450g)
Servings Per Container 24

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

Vitamin A 50%
Vitamin C 10%
Calcium 40%
Iron 20%
Allergy Information:
*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.