Ready in 1 hour 30 minutes:
(Preparation: 15 minutes, Cooking: 1 hour, Resting: 15 minutes)
40g plain flour
pinch of salt
pinch of ground nutmeg
2 tablespoons extra virgin olive oil
1 carrot, finely chopped
1 celery stick, finely chopped
1/2 onion, finely chopped
400g beef minced
1 bay leaf
half a glass of dry white grape juice
1 tablespoon tomato puree
salt and freshly ground black pepper
200g mixed mushrooms
butter for greasing
10 Barilla® lasagna sheets
60g Parmigiano Reggiano Cheese
In a pot melt the butter, add the flour and then pour the milk stirring constantly to avoid lumps. Season with salt and a little nutmeg then bring to boil. cook for only a couple of minutes. Set aside.
Heat a pan and sauté chopped carrot, onion and celery in a little olive oil. Add the mixed minced beef and a bay leaf; stir. Once the meat has reached a brown color, pour in the grape juice and let it reduce. Add the tomato puree, cover with water and let cook for at least 30 minutes. Season with salt and pepper, remove the bay leaf and set aside.
Clean the mushrooms, slice them finely and cook in a non-stick pan over medium heat. Set aside.
Grease a baking dish with a little bit of butter. Spoon a layer of béchamel, then Bolognese sauce over the bottom of the dish. Top the first layer with lasagna sheets, then cover it with some sliced mushrooms and sprinkle with grated Parmesan.
Repeat this procedure 5 times, altering layers of Bolognese sauce, lasagna, mushrooms and béchamel. Make sure to leave enough béchamel sauce to cover the top layer completely.
Bake in a preheated oven at 220 C for 25-30 minutes. Let the lasagna rest for ten minutes before serving.