Classic Lasagne

Classic Lasagne

Angelique Whitehouse
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 6 people


  • 500 g Barilla Lasagne
  • 1 jar Barilla Bolognese sauce
  • 300 g beef mince
  • 1/3 onion finely chopped
  • 1 garlic clove crushed
  • 50 g Italian Pancetta
  • 100 g Parmigiano Reggiano cheese grated (divided by 4 quantities)
  • Salt and pepper to taste
  • Extra Virgin Olive oil


  • 75 g butter
  • 75 g flour
  • 1.5 L milk
  • Salt and pepper to taste


  • Preheat oven to 180°C.
  • Step 2
  • 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.
  • Step 3
  • To make bechamel: Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1-2 minutes. Slowly whisk in milk until smooth. Cook, stirring, over medium-high heat for 4-5 minutes or until sauce boils and thickens. Season.
  • Step 4
  • In a rectangular baking dish, spread a thin layer of béchamel on the bottom of the dish, then add lasagne sheets.
  • Step 5
  • Add béchamel, then a 1/4 of the Bolognese sauce and Parmigiano Reggiano cheese. Repeat this process four or five times.
  • Step 6
  • Bake lasagne in pre-heated oven for 20-25 minutes and allow to reset for 5 minutes before serving.

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