Barilla® Lasagna Piemontese-Style

Cooking Instructions

Steps:

1. Preheat oven to 375. Butter a 13x9 inch baking dish.

2. Soak porcini mushrooms in warm water for 30 minutes. Drain and coarsely chop mushrooms.

3. Heat olive oil in a large skillet. Add scallions and ground pork; sauté until brown.

4. Add diced chicken liver; cook until firm and completely cooked through.

5. Add white wine and simmer until it is reduced by half; season with salt and pepper.

6. Add Barilla Italian Baking Sauce. Bring to a simmer and set skillet aside.

Béchamel Sauce:

1. Heat milk in a small saucepan and bring to a boil.

2. Melt butter in a separate medium saucepan. Add flour and cook 2 minutes, stirring constantly.

3. Whisk milk into flour. Bring to a boil, whisking frequently. Remove from heat.

4. Add cheese and stir until melted.

Assemble Lasagna:

1. Pour 1 cup Barilla Sauce mixture on bottom of the baking dish. Layer 3 Lasagna sheets on top of sauce.

2. Continue 2 more layers of Lasagna, covering each layer with sauce mixture and half of the béchamel. Layer 4 Lasagna sheets on top layer.

3. Top with only sauce.

4. Bake for 25 minutes. Let rest 15 minutes before serving.